Cinnamon Apple Cupcake Recipes

Each year when fall comes around certainly one of my greatest urges is really a caramel apple. A crisp, juicy apple covered in caramel, chocolate, chocolate, pretzels, and other things you are able to envision. The truth is, and perhaps it’s just me, but exactly how on the planet would you eat individuals things? They’re unwieldy, insanely untidy, and I’m always afraid I will lose a tooth to that particular thick caramel coating. So yeah, craving or otherwise, I tend to steer clear of them.

Rather, I love to go ahead and take same tastes and employ them in other desserts. Though they might not have exactly the same nostalgic feeling like a classic caramel apple, they’re simpler to consume and share, and more often than not, taste better still! Caramel apple cheesecake bars, caramel apple streusel muffins, caramel apple cheesecake cake, caramelized apple chips…I wasn’t kidding concerning the craving

Lately I recognized caramel apple cookies were missing in the list and so i go about remedying this weekend. The very first attempt was a legendary fail. I required a rest and viewed two instances of Newsroom with Shane (it’s our new obsession, we *love* that demonstrate!) after which got into the kitchen for an additional crack in internet marketing. Success!

Here’s where I wound up: instead of using diced apples within the cookies, I shredded them. The apples keep your cookies really moist and provides them a lot of apple flavor. The apples don’t completely disappear within the cookies either, which means you get just a little texture from their store. I made use of Gran Cruz apples, but any baking apple ought to be fine. The cookies are capped having a sweet and tangy caramel cream cheese frosting – it’s so great I've got a difficult time refusing to eat it through the spoonful! I garnished the cookies having a single pecan, mostly to disguise the horrible job Used to do using the frosting if we’re being honest, however, you could do anything you like on the top, or free whatsoever. In either case, it’s the caramel apple experience, adopted a notch!

Apple-Cinnamon Cookies with Caramel Cream Cheese Frosting
cookies modified from Rachel Ray Magazine, frosting from all of these cookies

Cookies
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs, at 70 degrees
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup canola oil
2 teaspoons vanilla flavoring
2 Gran Cruz apples (about 1 lb), peeled, cored, and shredded

Frosting
1 lb confectioners’ sugar, sifted and divided
1/2 cup plus 1 tablespoon heavy cream
1 teaspoon vanilla flavoring
1/4 teaspoon salt
1 (8-oz) package cream cheese, at 70 degrees
1/4 cup (1/2 stick) unsalted butter, at 70 degrees

Pre-heat oven to 350 F. Line a cupcake pan with paper inserts.

Inside a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Inside a second medium bowl, whisk together the eggs and both sugars until smooth and well combined, ensuring to interrupt up any clumps of brown sugar. Add some oil and vanilla and whisk until completely incorporated. Add some dry elements towards the wet, and stir just until everything all comes together. Fold within the apples until distributed.

Divide the batter evenly one of the inserts. Bake for 25-25 minutes, or before the cookies spring when gently pressed together with your finger along with a toothpick placed within the center arrives clean. Transfer the pan to some wire rack and allow the cookies awesome for any couple of minutes before getting rid of these to the rack to awesome completely.

To help make the frosting: Add 1/2 cup from the confectioners’ sugar to some small nonstick skillet. Attempt to sprinkle within an even layer. Set the pan over medium warmth and allow the sugar sit untouched until it touches – it’ll appear enjoy it takes forever to begin melting, but when it will get going, it is going fast. Continue cooking before the sugar turns an amber color, stirring from time to time – keep close track of it, it may burn rapidly. Add 1/2 cup from the cream, the vanilla and salt (carefully, the mix will appear!). Stir until any hardened items of caramel melt. Add some remaining tablespoon of cream and stir to include. Strain the caramel right into a heatproof bowl and hang aside to awesome.

Mix the cream cheese and butter within the bowl of the stand mixer fitted using the paddle attachment. Beat on medium speed until light and fluffy. Progressively add some remaining confectioners’ sugar, preventing to scrape the edges from the bowl as necessary. Once all of the sugar continues to be added, add the cooled caramel. Beat the frosting on medium speed until smooth and fluffy. Cover the nippiness before the frosting is firm enough to pipe (It was around an hour for me personally).

To put together the cookies: Transfer the frosting to some pastry bag fitted having a tip. Pipe frosting right into a swirl on every cupcake. Garnish with toasted pecans, more caramel sauce, or both!