Caramel Apple Cupcakes with Vanilla Bean Cream Cheese Frosting
Yields 24 cupcakes
2 cups granulated sugar
2 large eggs
1/2 cup unsalted butter, melted
2 tsp pure vanilla extract
2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 medium Granny Smith apples, cored, peeled, and chopped
2 medium Fuji apples, cored, peeled, and chopped
Vanilla Bean Cream Cheese Frosting, recipe below
Caramel syrup, for garnish
Preheat the oven to 350 degrees. Line 2 regular size cupcake pans with cupcake liners.
In a large bowl using an electric mixer on low speed, combine the sugar, eggs, butter, and vanilla extract until blended. In a separate large bowl, combine the flour, cinnamon, baking soda, baking powder, and salt. Add the flour mixture to the butter mixture, mixing on low until blended. Stir in the apples.
Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, 15 to 20 minutes. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.
Either pipe Vanilla Bean Cream Cheese Frosting onto the cupcakes using a pastry bag and your favorite tip, or spread each cupcake with the frosting. Drizzle each cupcake with caramel syrup.
Vanilla Bean Cream Cheese Frosting:
1 cup unsalted butter, room temperature
8-ounces cream cheese, room temperature
1 Tbls vanilla bean paste (you can use the same amount of extract instead)
4 cups powdered sugar
1/2 tsp salt
In a large bowl using an electric mixer on low speed, beat the butter, cream cheese, and vanilla bean paste until smooth and thoroughly blended. Slowly add the powdered sugar and salt. Mix until smooth.