Candy Apple Cupcakes
Ingredients
- Cupcakes ⓘ
- 3 cups flour ⓘ
- 2 teaspoons baking soda ⓘ
- 2 teaspoons pumpkin pie spice ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 1/2 teaspoon salt ⓘ
- 1 1/2 cups unsweetened applesauce ⓘ
- 1 cup brown sugar, packed ⓘ
- 1/2 cup sugar ⓘ
- 1/2 cup unsalted butter, melted ⓘ
- 1/2 cup sour cream ⓘ
- 2 eggs ⓘ
- Glaze ⓘ
- 50 caramel candies, unwrapped
- 2 tablespoons heavy cream ⓘ
Instructions
- Preheat oven to 350.
- Line 24 muffins cups with paper liners.
- Combine flour, baking soda, pumpkin pie spice, cinnamon and salt in bowl.
- Set aside.
- In different bowl, combine applesauce, sugars, butter, sour cream and eggs.
- Mix until just combined.
- Add flour mixture to applesauce mixture and beat until well combined.
- Divive mixture among lined muffin cups.
- Bake 30 minutes or until toothpick inserted in the middle of a cupcake comes out clean.
- Cool in pan on wire rack for 5 minutes.
- Remove from pan and cool completely.
- GLAZE:.
- Heat caramels in a medium sized saucepan over low heat, stirring frequently.
- Add heavy cream and stir until combined.
- Cool 2 minutes.
- Working quickly, while mixture is still warm, spread 2 tsp of glaze on each cupcake.
- If the glaze gets too hard to spread, reheat on low, stirring until glaze is more melted.
- Insert an ice cream stick in each cupcake and sprinkle with red jimmies or sprinkles if desired.
- Place in freezer for 5 minutes to set.
- Cupcakes should be glazed and served the same day.
Nutrition & Diet Analysis (per serving)
1050
kcal
52% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).