Caramel Apple Cupcakes
  • 1 cup firmly packed light brown sugar
  • 1/2 cup vegetable oil
  • 2 teaspoons ground cinnamon
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 medium sized tart apples, peeled, cored, and chopped small (about 2 cups)
  1. Preheat the oven to 350F. Insert liners into a medium cupcake pan.
  2. In a large bowl beat together the brown sugar, oil, cinnamon, and vanilla with an electric mixer on medium speed. Add the eggs one at a time, beating for 1 minute after each addition.
  3. In a separate bowl sift together the flour, baking powder, and salt.
  4. Slowly add the dry mixture to the wet mixture. Beat until blended. Stir in apples.
  5. Fill the cupcake liners 1/2 to 3/4 full (I did about 1/2) with batter. Bake for 20-25 minutes (mine were done at about 18 minutes), or until a toothpick inserted in the center comes out clean. Cool cupcakes in pan. (This book always says to cool them in the pan, but I always cool them on wire racks.)
Blogged at Recipe from Crazy About Cupcakes by Krystina Castella. MY NOTES: I used Granny Smith apples. I could only find large apples, and when I chopped them up I got about 3 cups. I only used 2 cups in the batter, and it was perfect. The topping turned out more like a browned butter icing than caramel. I'd recommend using your favorite caramel recipe instead.