This recipe makes 12 caramel apple cupcakes. The cake is made with flour, baking powder, baking soda, salt, cinnamon, butter, sugar, eggs, vanilla, buttermilk, and chopped apples. The batter is scooped into muffin tins and baked for 15-18 minutes until a toothpick comes out clean. The buttercream frosting is made by mixing butter, vanilla, caramel syrup, and powdered sugar. The frosting is then used to frost the cooled cupcakes.

1. RECIPE:
CARAMEL APPLE CUPCAKES
CARD 1
Yields 12 cupcakes
Cake
1 Cup All Purpose Flour
½ Teaspoon Baking Powder
½ Teaspoon Baking Soda
¼ Teaspoon Salt
1 Teaspoon Ground Cinnamon
¼ Pound Unsalted Butter (room temperature)
¾ Cup White, Granulated Sugar
1 Teaspoon Vanilla Extract
2 Large Eggs (room temperature)
½ Cup Buttermilk
½ Cup Chopped Apples, Macintosh or Gala (Small Dice)

2. RECIPE:
CARAMEL APPLE CUPCAKES
CARD 2
Preheat oven to 350 degrees
In a medium mixing bowl, sift together flour, baking
powder, baking soda, salt & Cinnamon, and set aside.
In a stand mixer or with a hand mixer, cream butter
and sugar until light and fluffy. (About 2-3 mins)
Slowly incorporate eggs one at a time.
AAdddd Vanilla.
Slowly incorporate flour mixture in batches, alternating
with buttermilk
Remove bowl from mixer and fold Chopped Apples in
with a rubber spatula
Use an ice cream scoop to evenly dispense batter into
muffin tins
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3. RECIPE:
CARAMEL APPLE CUPCAKES
CARD 3
Buttercream Frosting
1 Pound Unsalted Butter (Softened)
2 Teaspoons Vanilla Extract
3 Tablespoons Prepared Caramel Syrup
(You can find this with the ice cream items
in the grocery store, or you can make your own)
5 Cups Sifted PPoowwddeerreedd SSuuggaarr
In a stand mixer or with hand mixer, mix butter,
caramel and vanilla.
With mixer running, slowly add powdered sugar
until the frosting is smooth and creamy.