Go Back

Salted Caramel Apple Pie Cupcakes

Rebecca | Roses & Whiskers
Buttery graham cracker crust beneath a cinnamon apple cupcake, topped with salted caramel frosting. Basically a salted caramel apple pie in cupcake form!
Prep, baking, and decorating time 2 hours 30 minutes
Servings 16 cupcakes

Ingredients
  

Graham Cracker Crust

  • 1 cup gluten graham cracker crumbs, regular or cinnamon or substitute gluten-full graham crackers
  • 3 tbsp unsalted butter melted
  • 3 tbsp packed light brown sugar

Cinnamon Apple Cupcakes

  • 1 1/2 cups gluten free 1 to 1 baking flour or substitute all-purpose flour for gluten-full cupcakes
  • 1 1/2 tsp baking powder
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • 1/4 tsp salt
  • 1/4 cup unsalted butter softened to room temperature
  • 1/2 cup sour cream room temperature
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1/4 cup whole milk room temperature
  • 1 large apple cored, peeled and chopped

Salted Caramel Frosting

  • 1/2 cup salted butter
  • 1/4 cup Crisco
  • 1 1/4 cups light brown sugar
  • 1/4 cup heavy cream
  • 4 1/2 cups powdered sugar sifted
  • 1/4 tsp salt sifted
  • 1 tsp vanilla extract
  • 2-3 tbsp whole milk
  • assorted sprinkles optional

Instructions
 

  • Use your hands to break graham crackers apart into large
    crumbs. Then mix the crumbs, melted butter and light brown sugar in a food
    processor until combined. The mixture will resemble coarse sand.
  • Line muffin pans with paper wrappers. This recipe yields 14-16 cupcakes so you’ll likely need two pans. Scoop 1 tbsp of the graham cracker mixture into each cup, spreading it evenly across the bottom.
  • Preheat the oven to 350°F (176°C).
  • In a medium bowl, whisk together the flour, baking powder and spices.
  • In a large bowl, cream the butter, sour cream and sugars until combined. Don’t worry if the batter isn’t completely smooth. Beat in the egg and then stir in the vanilla.
  • Mix in half of the flour on low speed, until just combined. Mix in the milk, followed by the remaining flour. Then fold in the chopped apples.
  • Scoop the batter into the prepared muffin cups, until each cup is almost full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs. Leave the cupcakes in the pan for 5 minutes before removing to a wire rack to cool completely.

Decorating the Cupcakes

  • Make the frosting while the cupcakes are cooling. Combine the butter, Crisco, brown sugar and heavy cream in a medium sauce pan over medium heat. Stir constantly until the sugar, butter and Crisco are completely dissolved and the mixture just begins to boil.
  • Remove the pan from the heat and pour the mixture into a heatproof bowl. Let cool to room temperature, about an hour.
  • Sift the powdered sugar and salt while the brown sugar mixture is cooling. Then slowly mix it into the brown sugar on low speed. Add 2 cups of powdered sugar, followed by 1 tablespoon of milk and the vanilla. Add the remaining sugar and 1 more tablespoon of milk. Mix on high speed until light and fluffy. Add another tablespoon of milk if needed, but do so 1 teaspoon at a time. For me, the perfect consistency is 2 tablespoons + 2 teaspoons of milk.
  • Pipe a rosette on top of each cooled cupcake using Wilton tip #1M, and top with sprinkles. Store in an airtight container in the refrigerator and enjoy!