Apple Spice Cupcakes with Salted Caramel Frosting
- 2 1/4 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp allspice
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 3/4 cups brown sugar
- 1/3 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 4 large eggs
- 1 tsp vanilla
- 1 cup buttermilk
- 1 cup peeled and grated apple
- Frosting:
- 1 cup butter, room temperature
- 1/3 cup caramel ice cream topping (I use Smucker's Salted Caramel topping)
- 1/8 tsp salt
- 3 cups powdered sugar
- dash of milk or heavy cream if frosting becomes too thick
Calories
Ingredients
- Preheat oven to 350 degrees. Line 24 muffin cup with paper liners. Set aside.
- In a bowl whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, nutmeg, and cloves together. Set aside.
- In a large mixing bowl beat brown sugar, vegetable oil, and applesauce together until well combined.
- Mix in eggs and vanilla. Add in 1/2 of the flour mixture and mix on low speed until combined.
- Mix in buttermilk until just combined. Add remaining 1/2 of the flour mixture and mix until just combined.
- Fold in grated apple until just combined.
- Divide mixture evenly among two prepared muffin pans.
- Bake at 350 degrees for 18-25 minutes or until cupcakes spring back when lightly touched. Allow to cool in pan for about 5-10 minutes. Remove to wire cooling rack, and let come to room temperature before frosting.
- For frosting place ingredients in a bowl and blend until smooth and well combined. Us to frost on top of the cooled cupcakes. Makes 24 cupcakes.