MISSION: GET CRAFTY
Apple Cupcakes by
These luscious cupcakes are a childhood treat reinvented
for the kid in all of us. Welcome fall with a few
friends by baking up a batch of these challenging, yet
satisfying goodies. The soft, tart apple shines through
the spiced, not-so-sweet cake. The cream cheese
filling lends a sweet smoothness. All this is topped
with a robe of chewy, sweet and slightly salty caramel.
Be sure to bake, cool and stuff the cupcakes
before starting the caramel. You want the cupcakes ready
and waiting as soon as the caramel comes off the stove.
Please note: you will need a candy thermometer for this
9 regular cupcakes / 350 degree oven
2-3 apples, Granny Smith
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon ginger
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup oil
1/4 cup apple juice
1 teaspoon vanilla
Rinse and core the apples. Place them on an ovenproof
pan or baking sheet and bake for 30-40 minutes until
soft. Remove the apples from the oven, let cool
slightly, then remove peel and mush the apple with the
back of a fork. Measure out one cup of apple mush and set
aside to cool.
Combine flour, sugar, ginger, cinnamon, nutmeg, baking
soda and salt in a medium-sized bowl and whisk to
combine. Crack the eggs into a separate medium-sized
bowl and beat with a fork to break up. Add the oil,
apple juice, vanilla and cooled apple mush and mix to
combine. Combine the wet and dry ingredients until all
ingredients come together. beat the
butter vigorously with an electric mixer. Scrape the
bowl and add the cream cheese and beat until combined.
Add the sifted powdered sugar and vanilla. Beat until
Scoop into cupcake papers about 3/4 full so cupcakes
will have a significant dome. Bake at 350 degrees for
20-22 minutes, rotating the pan after 15 minutes, until
a toothpick comes out clean.
Cream Cheese Filling
1/4 stick butter
4 ounces Philly cream cheese
2 cups sifted powdered sugar
1 teaspoon vanilla
Bring the butter to room temperature by
letting it sit out for one or two hours. Then
1/2 cup butter
1 cup packed brown sugar
1/2 cup light corn syrup
6 ounces sweetened condensed milk
1 tablespoon heavy cream
1 teaspoon vanilla
1/2 teaspoon salt
Bring the butter, brown sugar, corn syrup and sweetened
condensed milk to a boil over medium-high heat. With a
wooden spoon, stir together and then
slowly add the heavy cream. Continue to stir for about
20 minutes until the caramel has reached 248 degrees. It
is important to continuously stir the mixture and to
allow it to reach this temperature.
Remove from heat and stir in the vanilla and salt.
Transfer to a bowl and continue to stir for two to three minutes,
allowing the caramel to cool slightly.
Using a small pairing knife,
cut a cone shape
out of the top of each cupcake. Flip the cone and cut
off the excess cake. Save the top for later. Fill each
cavity with a teaspoon or so of cream cheese filling.
Replace the top of each cupcake pressing down firmly to
adhere the top to the filling.
Using a small offset spatula, frost each cupcake with
the caramel. If desired, sprinkle warm caramel with toppings, such as coconut or crushed nuts.
Transfer the cupcake into the freezer to allow the
caramel to set without dripping over the edge of the
Continue frosting and topping the cupcakes and try to
work fast. As the caramel cools, it becomes less easy to
spread. If possible, work in pairs and let your helper
top the cupcakes and transfer them to the freezer. By
the time you reach the last few cupcakes, you will no
longer need to freeze them and you can take all the
cupcakes out and transfer them to the counter.
Top off each cupcake with a popsicle or craft stick to
finish off the look.
Cheryl Porro is the cupcake genius behind
Cupcake Bakeshop by Chockylit at