As I’ve discussed openly on previous posts, I do not have a large sweet tooth. It’s more of a baby tooth that has made it’s appearance and developed nicely. It isn’t always used on a daily basis but when it is needed, it wants or demands different things. Some favorites that come into play when my sweet tooth is acting up are cheesecake, key lime pie, warm apple pie with vanilla ice cream and carrot cake. However some other ones come often at this time of year including caramel apples and soft, warm snickerdoodle cookies. There’s an orchard that I have grown up going to called Linvilla Orchards. I clearly remember my cousins and I going there as kids in the fall and not only playing in the Pumpkin Patch known as Pumpkinland, but visiting their massive bakery and general store to get cookies, pies and homemade caramel and candy apples.
When it came to a fun recipe for the fall, those memories came flooding back. I also started thinking about some of my favorite things to bake as the weather turns colder. During this time of year, I love making a recipe I found online for Caramel Apple Cider Cookies. They have become very popular in my group of friends and usually make an appearance around Halloween. However, I wanted to make my own spin on it.
Cupcakes are such a great dessert or treat that you can really have fun making. It’s also a perfect option for times like these that we are still being aware of social distancing and the spread of germs. This perfect little portion size of sweetness works so well for that as well as being a smaller, better for you option then a massive slice of cake.
Cinnamon is a flavor I am always down for no matter what the time of year is, but I think we all know that this is the time of year where it really shines. It’s the MVP for many fall baked items whether it be pumpkin spiced items, apple pies, sweet potato casserole or any other fall based desserts, it really steps up to the plate. That’s why it is not only in the cake, as well as on the cake and on the icing.
Let’s get started with making our cake batter from scratch. Sure you could do this with a box mix but it makes more of an impact when you make something from the beginning and from your heart.
Gather your dry ingredients and place them together in a large mixing bowl. I love a stand mixer when it comes to making cake batter because it incorporates a lot more air and combines everything really nicely. After blending your dry ingredients in one bowl, do the same with your wet ingredients add in eggs, oil and milk. Gradually add the dry ingredients into the wet. Mix until all ingredients are blended.
After dividing up the batter into your cupcake tins and sprinkling the top with cinnamon and sugar, bake evenly at 350 degrees Fahrenheit. I used Saltopia’s Vanilla Bean infused sugar to give an extra kick of flavor. Allow them to cool completely once golden brown.
In a large skillet over medium heat, add medium diced Granny Smith Apples that have been peeled after melting 2 tablespoons of butter. Continue to move the apples around until they start to soften and start to slightly brown. Allow them to cool down to room temperature.
Now it’s frosting time! Add room softened cream cheese, room softened butter and vanilla to the mixing bowl. Cream together until well blended and then add in your confectioners sugar one cup at a time. Once all blended, set aside.
Now to assemble these gorgeous cupcakes. Take your cooled down cupcakes and using a pairing knife, cut out the center portion of the cupcake. Do not cut all the way through to the bottom. Only take out a bit in the center. Add in one teaspoon of the cooked apple mixture to each cupcake. Now, you can either top the apple mixture with homemade caramel or store bought. Whichever you have time for or prefer.
After the apples and caramel are placed into the cupcake mixture, repeat with the remaining cupcakes. When all the cupcakes are filled, it’s time to top them with the cream cheese frosting.
A simple garnish follows with two thin slices of granny smith apple. To ensure that these don’t start to brown or oxidize, slice them and then let them soak in lemon juice. Once you are ready to use them, pat them dry thoroughly. Put them into the icing so they stand up nicely. Drizzle a little extra caramel on each and sprinkle with some additional cinnamon sugar.
These are so perfect for this wonderful time of year. Not heavy enough for later in the season with apple pies and pumpkin pies, but lightly bringing in those Autumn favorites. These work great for Fall Get-Togethers, Kids School Events and Ladies Weekends!
Caramel Apple Snickerdoodle Cupcakes with Cream Cheese Frosting
Makes 24 Cupcakes
- 2 1/2 cups all purpose flour
- 2 cups sugar plus 2 tbsp extra
- 3 tsp baking powder
- 1 tsp salt
- 1 tbsp ground cinnamon, plus extra for garnish
- 2 cups whole milk
- 1/2 cup vegetable oil
- 1 tbsp vanilla extract
- 3 large eggs
- 2 Tbsp butter
- 3 Granny Smith Apples
- 1 cup Caramel Sauce, homemade or store bought
Cream Cheese Frosting
- 2 8oz packages Cream Cheese
- 1 stick Butter, softened
- 1 tbsp Vanilla extract
- 5 cups confectioners sugar
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, combine dry ingredients (flour, 2 cups sugar, baking powder, salt and cinnamon) and mix until combined. In a stand mixer or a large bowl, combine wet ingredients using a whisk attachment. Slowly add in the dry ingredients and mix until the batter is combined.
Line muffin tin with liners or spray a non stick pan with baking spray. Pour an even amount of batter into each pan, filling it 3/4 of the way full. Bake for 16-20 minutes or until golden brown and completely baked. Set aside and allow to cool completely.
Peel 2 out of your 3 Granny Smith Apples and cut down into medium dice. This does not need to be completely uniform as it is going to cook down.
Heat butter in a medium skillet over medium heat. Once melted, add in apples. Cook until they are softened and start to brown, stirring often. Set aside and allow to come to room temperature.
In a large bowl or stand mixer, add cream cheese, butter and vanilla using a paddle attachment. Cream together. Once combined, add in 1 cup of confectioners sugar at a time at low speed. Scrape the side of the bowl occasionally to ensure smoothness.
To assemble cupcakes, cut a small hole out of the center of the cupcake. Do not cut through to the bottom. Once all cupcakes are hollowed, add in one teaspoon of the warm apple mixture. Repeat with remaining cupcakes.
Top each apple mixture center with 1 teaspoon of caramel sauce. Repeat with all remaining cupcakes.
Place cream cheese frosting in a pastry bag with a large star tip. Pipe icing on each cupcake in circular motion.
Slice remaining granny smith apple into very thin slices, leaving peel on. Soak in lemon juice until ready to decorate or for at least 5 minutes before decorating. Top each cupcake with two slices of apple, a drizzle of remaining caramel sauce and a sprinkle of cinnamon sugar.