Apple Crisp Cupcakes with Caramel Drizzle offer a delightful twist on a classic dessert, combining the comforting flavors of apple crisp with the joy of individual cupcakes. This recipe is your go-to for a crowd-pleasing treat that’s perfect for any occasion, offering a convenient and delicious way to enjoy a beloved flavor combination.
Key Ingredients for Apple Crisp Cupcakes with Caramel Drizzle:
For the Cupcakes:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
- 1 ½ cups finely diced tart apples (such as Granny Smith or Honeycrisp), peeled
For the Apple Crisp Topping:
- 1 cup all-purpose flour
- ½ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into small cubes
For the Caramel Drizzle:
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy cream, warmed
- 2 tablespoons unsalted butter, cut into cubes
- ½ teaspoon vanilla extract
- Pinch of salt (optional, if using unsalted butter)
How to Make Apple Crisp Cupcakes with Caramel Drizzle:
Whip up these delightful Apple Crisp Cupcakes with Caramel Drizzle in under an hour, perfect for spontaneous baking. This recipe promises a burst of autumnal flavor in every bite, featuring a moist, spiced cupcake base, a crunchy apple crisp topping, and a luscious caramel drizzle, making it an incredibly satisfying dessert. The preparation time is approximately 30 minutes, with a baking time of 18-22 minutes.
Step-by-Step Instructions:
1. Prepare the Apple Crisp Topping:
In a medium bowl, whisk together 1 cup of all-purpose flour, ½ cup packed light brown sugar, ½ teaspoon ground cinnamon, and ¼ teaspoon salt. Cut in ½ cup of cold unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Set aside.
2. Prepare the Cupcake Batter:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together 2 ½ cups of all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg.
In a large bowl, cream together 1 cup of softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. Gently fold in 1 ½ cups of finely diced tart apples.
3. Assemble and Bake the Cupcakes:
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Sprinkle a generous amount of the prepared apple crisp topping over the batter in each cup.
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
4. Make the Caramel Drizzle:
While the cupcakes are cooling, prepare the caramel drizzle. In a medium saucepan, combine 1 cup granulated sugar and ¼ cup water. Cook over medium heat, stirring until the sugar is dissolved. Once dissolved, stop stirring and let the mixture simmer until it turns an amber color. This will take about 5-10 minutes.
Carefully and slowly whisk in ½ cup of warmed heavy cream. The mixture will bubble vigorously, so be cautious. Continue whisking until smooth. Remove from heat and stir in 2 tablespoons of unsalted butter, ½ teaspoon vanilla extract, and a pinch of salt (if using unsalted butter). Let cool slightly before drizzling.
5. Drizzle and Serve:
Once the cupcakes have cooled completely, generously drizzle the caramel sauce over the top of each Apple Crisp Cupcake with Caramel Drizzle. Serve immediately and enjoy!
Why You’ll Love This Apple Crisp Cupcakes with Caramel Drizzle:
You’ll adore these Apple Crisp Cupcakes with Caramel Drizzle for their perfect fusion of comforting textures and flavors. The star here is the harmonious blend of tender, spiced apple-infused cake beneath a delightful crunchy crisp topping, all finished with a decadent ribbon of sweet caramel – it’s like a hug in dessert form, far superior to a simple spiced cupcake. Making these at home is not only incredibly satisfying but also wonderfully cost-effective, allowing you to replicate that beloved bakery-quality taste without the premium price tag.
Imagine the aroma filling your kitchen as they bake, a preview of the sweet, cinnamon-laced goodness to come. The homemade caramel offers a rich, buttery sweetness that elevates each bite, making these cupcakes a truly special treat that’s perfect for a cozy afternoon or a festive gathering. So, skip the store-bought desserts and dive into this delightful recipe; your taste buds and your wallet will thank you!
Storing and Reheating Tips:
To keep your Apple Crisp Cupcakes with Caramel Drizzle tasting their best, store them in an airtight container at room temperature for up to 2 days. If you have many leftovers or live in a particularly warm climate, refrigerating them is an option for up to 4 days; however, be aware that the crisp topping may lose some of its crunch.
For longer storage, you can freeze the unfrosted cupcakes (without the caramel drizzle) for up to 2 months in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag or container. To reheat, gently warm frosted cupcakes in a low oven (around 300°F or 150°C) for a few minutes until warmed through, or enjoy them at room temperature. For frozen cupcakes, thaw them overnight in the refrigerator and then reheat as desired before adding the caramel drizzle.
Final Thoughts:
These Apple Crisp Cupcakes with Caramel Drizzle are a delightful testament to how simple, quality ingredients can create something truly magical. We encourage you to gather your loved ones and bake up a batch of these charming cupcakes, filling your home with warmth and the irresistible scent of a freshly baked apple crisp.
Apple Crisp Cupcakes with Caramel Drizzle
Ingredients
Equipment
Method
- In a medium bowl, whisk together 1 cup of all-purpose flour, ½ cup packed light brown sugar, ½ teaspoon ground cinnamon, and ¼ teaspoon salt. Cut in ½ cup of cold unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Set aside.1 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt, 1/2 cup cold unsalted butter, cut into small cubes
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together 2 ½ cups of all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg.2 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg
- In a large bowl, cream together 1 cup of softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.1 cup unsalted butter, softened, 1 3/4 cups granulated sugar, 2 large eggs, at room temperature, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. Gently fold in 1 ½ cups of finely diced tart apples.2 1/2 cups all-purpose flour, 1 cup buttermilk, at room temperature, 1 1/2 cups finely diced tart apples
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Sprinkle a generous amount of the prepared apple crisp topping over the batter in each cup.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the caramel drizzle. In a medium saucepan, combine 1 cup granulated sugar and ¼ cup water. Cook over medium heat, stirring until the sugar is dissolved. Once dissolved, stop stirring and let the mixture simmer until it turns an amber color. This will take about 5-10 minutes.1 cup granulated sugar, 1/4 cup water
- Carefully and slowly whisk in ½ cup of warmed heavy cream. The mixture will bubble vigorously, so be cautious. Continue whisking until smooth. Remove from heat and stir in 2 tablespoons of unsalted butter, ½ teaspoon vanilla extract, and a pinch of salt (if using unsalted butter). Let cool slightly before drizzling.1/2 cup heavy cream, warmed, 2 tablespoons unsalted butter, cut into cubes, 1/2 teaspoon vanilla extract, 1 pinch salt
- Once the cupcakes have cooled completely, generously drizzle the caramel sauce over the top of each Apple Crisp Cupcake with Caramel Drizzle. Serve immediately and enjoy!