caramel apple cupcakes

We have had so much heavy discussion around these parts lately that I thought it might be time for a “light and fluffy” blog entry….literally.

On my path to cupcake perfection, I tried this recipe yesterday and the entire family raved. Ok, I know it doesn’t mean much when teen aged boys rave about food. I mean, their tonsils usually exclaim “what was that?” as the food whizzes right past at lightening speed, right? But this time, I have to say, these cupcakes were amazing and not exactly cupcakes, either. They were something of a cross between muffins, coffee cake, and dessert. I suggest you consider making a double batch and hiding a few away in the freezer to warm in the microwave for a Saturday morning with coffee or British Breakfast tea and a friend.

Caramel Apple Cupcakes ~ makes 18


2 cups flour

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

1/2 cup softened butter

1 c. sugar

2 tsp. vanilla extract

1 tsp. almond extract

2 large eggs

1 c. sour cream

2/3 c. peeled and chopped apple (I used Braeburn)

2/3 c. chopped walnuts

Streusel topping:

1/2 c. melted butter

2/3 c. sugar

2 tsp. cinnamon

1/2 tsp. vanilla

1 1/4 c. flour

Mix together topping and set aside.

Mix together batter in mixer, add nuts and apples.

Line muffin tins with liners or spray with Pam. Fill with batter, about 1/2 to 2/3 full and top with streusel. Bake at 350 degrees in pre-heated oven for 22 minutes. Remove from oven and muffin tins, cool on racks. Serve while warm. If you are serving as dessert, top each cake with a spoonful of caramel ice cream topping and whipped cream.

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