Caramel Apple Cupcakes with a Tall Crown

Caramel Apple Cupcakes with a Tall Crown is filed under Apples and built around all-purpose flour, baking powder, and saigon cinnamon. Plan on 12 cupcakes.

Count on 45 minutes of prep, 20 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Cupcakes

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 ½ teaspoons saigon cinnamon
• ½ teaspoon kosher salt
• ½ cup unsalted butter room temperature
• 1 cup sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• ¾ cup low-fat buttermilk

For the Cinnamon Sugar

• ⅛ teaspoon saigon cinnamon
• ¼ cup superfine sugar

For the Apple Compote

• 1 large apple Granny Smith or another tart apple
• ¼ cup light brown sugar packed
• ½ small lemon juiced
• ⅛ teaspoon saigon cinnamon
• ½ teaspoon cornstarch

For the Frosting

• 1 cup butter softened
• 2 cups powdered sugar more if needed to thicken
• 2 teaspoons heavy cream or milk
• ½ cup salted caramel sauce cooled

How the cooking goes

Make your Apple Compote

1. In a small saucepan combine all the ingredients through cinnamon for the apple compote. Taste and adjust sugar or lemon juice as needed. Add the cornstarch and stir to mix. Set over a moderate flame until it comes to a boil, stirring often until the apples begin releasing their juices. You don’t want the cornstarch to burn.
2. Lower the heat low and simmer for 15-25 minutes or until the apples are crisp tender and the sauce has thickened. Take it off the heat and cool.

Make the Cupcakes

1. Preheat the oven 350°. Line 12 standard muffin tins with cupcake liners.
2. Beat flour, baking powder, cinnamon and salt together in a medium mixing bowl and keep it to one side.
3. Beat together the butter and sugar on medium-high speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla with the last egg. Scrape down the sides of the bowl between each addition.
4. Alternately add flour and buttermilk in three additions on low speed beginning and ending with flour, scraping down the sides of the bowl as needed. You want to stop mixing as soon as the last flour has disappeared.
5. Portion or pour the batter into the liners ¾ full. You use a large cookie scoop for this task and it works beautifully. Sprinkle generously with cinnamon sugar.
6. Bake in preheated oven for 15-20 minutes. it is steady to start checking at 12 because This kitchen is not a fan of dry baked goods. The cupcakes are done when a cake tester, inserted into the center, comes out with a few clinging crumbs but no wet smears!
7. Remove from tins immediately and allow it to cool on a wire rack. They must be completely cool before frosting.

For the Frosting

1. In the bowl of a electric mixer fitted with the paddle attachment, cream butter and sugar on medium-high speed until the mix looks even, then add cream and continue to beat until light and fluffy. Slowly pour caramel into frosting and beat until the mix looks even. If the frosting is too loose, then add a bit more powdered sugar. Taste as you go!

Assembly

1. Cut a large piece out of the middle of each cupcake and place it beside it. You will lose a little cinnamon sugar but it’s okay. Fill each hole 2/3 of the way full with compote. Place the cut out cake back on top of the hole. It will stick up a little bit. This is fine, the frosting will hide it.
2. Frost. You can either pipe or spread the frosting on your cupcakes.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Apples, open Apple Cobbler after Supper and French Apple Cake Baked Until the Center Springs Back.