Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
For the Frosting
Preheat oven to 350 degrees F. Line a cupcake pan with cupcake liners; set aside.
In a bowl fit with a mixer, beat sugar and butter until creamed, about 3 minutes. Add eggs, one at a time. Increase speed to medium and continue to beat about 3 minutes, whipping down the sides of the bowl with a spatula.
Beat in vanilla extract, caramel extract, salt, baking soda, baking powder, apple pie spice, and cinnamon. Scrape down the sides of the bowl and continue to beat about 1 minute.
Slowly beat in heavy cream. Beat in flour, a little at a time. Beat in sour cream until incorporated. Scrape down sides of the bowl, beat for a few more seconds.
Mix 1/4 cup all-purpose flour with finely diced apple then beat apple mixture into cupcake mixture.
Spoon batter about 1/2 full. Bake in oven for about 22 minutes or until the center of the cupcake comes out clean with a toothpick. Allow to cool completely before frosting.
TO MAKE THE FROSTING
Beat softened butter, vegetable shortening, cinnamon, and confectioner's sugar for 3-5 minutes. Beat in 1/4 softened cream cheese at a time. Beat in vanilla and caramel extract and a pinch of salt. Beat for an additional 3 minutes. Fill a cupcake liner bag with frosting.
Refrigerate frosting for about 30 minutes. Use a cupcake tip (such as a Russian Cake Tip) to frost cupcakes. Top with cinnamon sugar apple, below.
TO MAKE THE CINNAMON SUGAR APPLE TOPPING
Use the small side of a melon baller to make apple circles. Coat in cinnamon sugar then place on top of frosted cupcakes.
I'm obliged to tell you that this recipe contains nuts
Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Cookie Dough Frosting:
Prep Time: 30 minutes Cook Time: 19 minutes
Yield: 12 cupcakes
Filling and Topping
Cook time: 18 min
Ready in: 18 min
Yields: 12 sevings
Ingredients For the Cupcakes
Ingredients for the Frosting and Garnish
Why not try these Gingerbread Cupcake? *I already have my Christmas Cupcakes planned this year. otherwise I may have done this.*
All right I admit it I went a little overboard on the banner for this one. I just couldn't decide how I wanted it to look. So in honor of tomorrow being Halloween here is Tanya Burr's latest recipe.