I'm confessing to another dork moment. Last weekend, we celebrated Life and Love and that included making these scrumptious Caramel Apple Cupcakes. After publishing the post, and THIS photo, several people asked for the recipe. I had a palm-of-my-hand-to-forehead-moment. Once again, I forgot to post the recipe.
There are several steps to this recipe and it's a bit more time consuming than my other recipes. However, it's worth it.
The first thing you want to do is peel and dice 4 small apples. There are no exact measurements with this process.
Once diced, put into a medium saucepan along with 1/2 cup of water, 1/4 cup sugar, and 2 teaspoons of cinnamon. Let this simmer on medium high until slightly thick. While this is simmering, don't veer too far from the stove. You'll want to stir and monitor the process. This mixture can go from perfect to completely burned within a relatively short period of time.
Allow apple mixture to cool.
In a mixer or bowl cream together 1 stick of soft (almost melted) butter, 1 cup of sugar, and 1 1/4 cup sour cream (you can substitute plain Greek yogurt). Mix in 2 beaten eggs and a teaspoon of vanilla.
To that, mix in 2 1/4 cups flour, 1 teaspoon baking powder, and 1 teaspoon baking soda.
Fold in chilled apple mixture.
Bake as you would any cupcake at 350 for about 18-20 minutes. Baking times will vary depending on your oven.
For the frosting, cream together 1 stick of softened butter, 3/4 cup of Marzetti Old Fashioned Caramel Dip, and 6-7 cups of confectioners sugar. If needed, add a tablespoon or two of milk until you get the consistency of a whipped frosting.
Frost cupcakes.
Add a few heaping tablespoons of the remaining caramel dip into a plastic bag. Seal. Cut the tiniest of tip off from the corner of the bag and drizzle contents onto cupcakes.
Enjoy!
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