Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 1 tsp Baking powder
  • 0.5 tsp Baking soda
  • 1 tbsp Ground cinnamon
  • 0.5 tsp Ground nutmeg
  • 0.5 tsp Salt
  • 0.5 cup (115g) Unsalted butter, softened
  • 0.5 cup (100g) Granulated sugar
  • 0.5 cup (100g) Light brown sugar, packed
  • 2 Large eggs, room temperature
  • 1 tsp Pure vanilla extract
  • 0.5 cup (120ml) Sour cream
  • 1.5 cups Granny Smith apples, finely diced
  • 1 cup (200g) Granulated sugar for caramel
  • 6 tbsp (85g) Unsalted butter, cubed for caramel
  • 0.5 cup (120ml) Heavy cream
  • 1 tsp Sea salt
  • 8 oz (225g) Full-fat brick cream cheese, cold
  • 0.5 cup (115g) Unsalted butter, softened for frosting
  • 3.5 cups (420g) Powdered sugar, sifted
  • 1 tsp Vanilla extract for frosting

Instructions:

  1. Preheat your oven to 350°F (180°C) and line a 12 cup muffin tin with paper liners. <small>Note: Preheating is vital for that immediate rise.</small>
  2. In a small skillet over medium heat, sauté the 1.5 cups diced apples with a pinch of cinnamon for 3-4 minutes until they are slightly softened and the surface moisture has evaporated. Remove from heat and let cool completely on paper towels.
  3. In a medium bowl, whisk together the 1.5 cups flour, 1 tsp baking powder, 0.5 tsp baking soda, 1 tbsp cinnamon, 0.5 tsp nutmeg, and 0.5 tsp salt.
  4. In a stand mixer, cream 0.5 cup softened butter, 0.5 cup granulated sugar, and 0.5 cup brown sugar on medium high speed for 3 minutes until the mixture looks pale and light.
  5. Add 2 eggs one at a time, beating well after each addition, then stir in 1 tsp vanilla extract.
  6. Alternately add the dry ingredients and 0.5 cup sour cream to the batter, starting and ending with the dry ingredients. <small>Note: This prevents the batter from curdling.</small> Fold in the cooled sautéed apples by hand.
  7. Divide batter into liners and bake for 22 minutes until a toothpick inserted in the c
  8. Prepare the caramel by melting 1 cup sugar in a heavy-bottomed saucepan until deep amber. Stir in 6 tbsp butter until melted, then slowly pour in heavy cream and sea salt. Whisk until smooth and let cool to thicken.
  9. Make the frosting by beating cold cream cheese and 0.5 cup softened butter until smooth. Gradually add powdered sugar and vanilla until stiff peaks form.
  10. Pipe frosting onto cooled cupcakes, create a small well in the center, and drizzle with the prepared salted caramel.