How to make it

  • 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 1 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 form 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.
  • 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.
  • Be sure to bring the butter to room temperature by letting it sit out for 1 or 2 hours. Then beat the butter vigorously with an electric mixer.
  • Scrape the bowl and add the cream cheese and beat until combine.
  • Add the sifted powdered sugar and vanilla and beat until smooth.
  • Cut out a cone from each cupcake. Flip the cone and cut off the excess. Set the top aside.
  • Fill each cavity with the cream cheese filling.
  • Replace each top.
  • Bring the butter, brown sugar, corn syrup and sweetened condensed milk to a boil over medium-high heat stirring to combine.
  • With a wooden spoon, stir all ingredients together and then slowly add the heavy cream.
  • Continue to stir for about 20 minutes until the caramel reached 248 degrees. It is important to continuously stir the mixture and to allow it to reach temperature.
  • Remove from heat and stir in the vanilla and salt. Transfer to a bowl and continue to stir for 2-3 minutes allowing the caramel to cool slightly.
  • Using a small offset spatula, frost each cupcake with the caramel.
  • If desired sprinkle warm caramel with any number of toppings, like coconut or crushed nuts.
  • Transfer the cupcake into the freezer to allow the caramel to set without dripping over the edge of the cupcake paper.
  • Continue frosting and topping the cupcakes and try to work fast. As the caramel cools, it becomes less spreadable. 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 not 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.

Reviews & Comments 4

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    " It was excellent "
    hunnee ate it and said...
    oooh this just sounds wonderful!! thank you :D
    Was this review helpful? Yes Flag
    " It was excellent "
    magandab ate it and said...
    These sound wonderful. I baked the cupcakes this morning and they are cooling. Will report back later, but the smell! Ooooohhh my.

    UPDATE: Fantastic! Next time I will double the cake recipe, as I had more than enough filling and caramel for at least 2 dozen. Can't wait to share these at work.
    Was this review helpful? Yes Flag
    " It was excellent "
    ahmed1 ate it and said...
    Saved!! Thanks for sharing with us...
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    nice tasty cupcakes another high5 post thanks
    Was this review helpful? Yes Flag

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