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Last week I made these great little cupcakes. We really enjoyed them, they were moist. The apples added a great texture and the streusel in the centre was a great combination. They tasted good without icing. Dan made a caramel butter cream for them. It was ok with his icing. I will be including the icing they suggested to put on the cupcakes instead. In looking at the photos I took I realized I did not take a final I will make them again this week and add it.... :)


  • 1 1/2 cups all purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 2 eggs
  • 1/2 tsp. vanilla
  • 1/3 cup milk
  • 1 apple, peeled, cored and diced
  • 3/4 cup light brown sugar
  • 1 tsp. ground cinnamon
  • 3 tbsp. unsalted butter, at room temperature
  • pinch salt


  • In large bowl, whisk together sugar, butter, eggs and vanilla until smooth. Alternately whisk in flour mixture and milk, making 3 additions of flour and 2 of milk, beating until smooth. Stir in apples.
  • Streusel Directions:In a bowl, whisk together brown sugar and cinnamon. Add butter and rub in with fingertips until mixture holds together in small, moist clumps.
  • Scoop about 1/2 of the batter into prepared pan.
  • Sprinkle streusel over batter. Scoop remaining batter over streusel.
  • Bake in preheated oven for 20 to 25 minutes or until golden brown and tops of cupcakes spring back when lightly touched.
  • Let cool in pan on rack for 10 minutes.
  • Remove from pan and let cool completely on rack.
  • Top cooled cupcakes with frosting.
  • Caramel Frosting
  • 1 cup whipping cream (35%)
  • 1/2 cup packed light brown sugar
  • 1/4 light corn syrup
  • 1 tbsp. unsalted butter
  • 1/4 tsp. salt
  • In heavy saucepan, combine cream, brown sugar, corn syrup, butter and salt. Heat over medium high heat, stirring, for 2 minutes or until sugar is dissolved and butter is melted.
  • Reducd heat to medium. Cook, stirring often, for 10 to 15 minutes or until thickened. Remove from heat. Stir until smooth and pour into a bowl. Let cool in bowl, stirring occasionally. Caramel will thicken further as it sits and cools.
  • Stir cooled caramel well and spread or spoon over cooled cupcakes.

Categories: Cupcakes  Dessert 

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