Caramel Apple Cupcakes

With autumn now upon us, when you walk into any grocery store you spot caramel apples.

Here in the Midwest, they call them Affy Tapples and they’ve been a fall staple since as long as I can remember!

It was in seeing those apples again this fall that I was inspired to come up with my own version of the Affy Tapple…only in cupcake form.

CARAMEL APPLE CUPCAKES    {PRINT THIS RECIPE}
Yield:  20     Prep time: 20 minutes     Bake time:  30

3 cups all-purpose flour
3/4 cup brown sugar
3/4 cup granulated sugar
1/2 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 sticks butter, melted
2 eggs, beaten
1 1/4 cups milk
2 granny smith apples, peeled and diced
1 1/2 cups chopped, toasted pecans (reserve some for topping)
Twigs with leaves*
plastic wrap to wrap around the base of the twigs
2 jars prepared caramel sauce

-Preheat oven to 375 degrees.
-Prepare the muffin pans with a healthy dose of cooking spray and set aside (no muffin liners required).
-In a dry skillet, toast the pecans over low heat until you just start to smell them, stirring occasionally. Set aside to cool while you prepare the batter.
-In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. (I used a stand mixer bowl but you can use a large bowl with a hand mixer).
-Make a well in the center of the dry ingredients and add melted butter, eggs and milk.
-Blend on medium speed until all the ingredients are blended and incorporated, making sure to scrape down the sides of the bowl.
-Using a spatula or wooden spoon, stir in most of the toasted pecans (reserve some for topping) and all the peeled, diced apples.
-Spoon the batter into the prepared muffin tins making sure that they’re at least 3/4’s full.
-Bake for approximately 20 minutes in the preheated oven or until a toothpick interested in the center comes out clean.
-Cool the cupcakes in the pan for about 15 minutes and then remove the cupcakes from the pan and allow them to cool completely on a wire rack.
-In the meantime, scout out some twigs with leaves out in nature. *Note – I used weigela twigs that I cut from some bushes in my backyard. I also removed the bottom leaves from the twigs making sure just to leave the top few leaves in order to mimic a long apple stem with leaves. I did do some research to find out if these bushes were poisonous (they’re not), but as a precaution, I made sure to wrap the bottom of each stem with plastic wrap. **MAKE SURE YOU DO THIS STEP WITH WHATEVER STEMS YOU USE**
-Once the cupcakes have cooled and you’ve found and prepared your stems, place the jars of caramel sauce in a low microwave oven just to soften the sauce and make in spoonable (this will only take a few seconds).
-Now you’re ready to spoon the caramel sauce liberally over each cupcake, making sure to let the sauce drip down the sides of the cupcakes.
-Top each cupcake with the additional toasted pecans you’ve reserved and insert a prepared stem (plastic side down) into each cupcake.
-You now have a delicious tray of caramel apple cupcakes that will be a terrific centerpiece for any buffet and a wonderful conversation starter!!!

I don’t know about you, but autumn is my absolute FAVORITE season!!

                        Kudos Kitchen By Reneé ~ Where food and art collide on a regular basis!!!

I’m happily linking up this post to Inside BruCru Life – Time To Sparkle!
Thanks to Chef In Training – Tuesday Talent Show for the link party!

Until we bake again,