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Delicious Caramel Apple Halloween Cupcakes with Candy Corn Buttercream

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Sticky, glossy caramel drips down tender apple-spiced cupcakes topped with a buttery candy corn buttercream, creating a perfect Halloween treat with a delightful texture contrast.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) buttermilk
  • 1 cup grated apples (about 2 medium apples)
  • 1 cup (200g) granulated sugar (for caramel sauce)
  • 6 tablespoons (85g) unsalted butter (for caramel sauce)
  • ½ cup (120ml) heavy cream (for caramel sauce)
  • ½ teaspoon sea salt (for caramel sauce)
  • 1 cup (230g) unsalted butter, softened (for buttercream)
  • 4 cups (480g) powdered sugar (for buttercream)
  • 2–3 tablespoons (30-45ml) heavy cream (for buttercream)
  • 1 teaspoon vanilla extract (for buttercream)
  • ½ cup finely chopped candy corn

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with parchment cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix on low speed until smooth but not dense.
  6. Gently fold in grated apples.
  7. Spoon batter evenly into liners, filling each about ¾ full.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. To make caramel sauce: Heat granulated sugar in a medium saucepan over medium heat, stirring constantly until melted and amber-colored. Carefully add butter and stir until melted. Slowly add heavy cream and sea salt, cook for 2 more minutes until smooth and thickened. Let cool slightly.
  10. To prepare candy corn buttercream: Beat softened butter until creamy. Gradually add powdered sugar, mixing well after each addition. Add heavy cream and vanilla extract, beat until fluffy. Fold in finely chopped candy corn.
  11. Drizzle caramel sauce over cooled cupcakes. Pipe or spread candy corn buttercream on top. Garnish with whole candy corns or a sprinkle of sea salt if desired.

Notes

Grate apples finely to avoid sogginess. Avoid overmixing batter to keep cupcakes tender. Stir caramel constantly and remove from heat as soon as it turns amber. Use room temperature ingredients for best results. If buttercream is too stiff, add more cream; if too soft, chill before piping. Cool cupcakes completely before frosting to prevent melting. Finely chop candy corn for smooth yet textured buttercream. Caramel sauce can be warmed gently if it hardens before use.

Nutrition

Keywords: caramel apple cupcakes, Halloween cupcakes, candy corn buttercream, autumn dessert, spiced cupcakes, caramel sauce, festive cupcakes

Find it online: https://avabowls.com/delicious-caramel-apple-halloween-cupcakes-easy-candy-corn-buttercream-recipe/