Carmel Apple Cupcakes w/ carmel topping

Bonjour everyone!! Today we had the fun experience of cooking Carmel Apple Cupcakes with Carmel topping! By the way we didn't have any heavy cream so we used milk instead and it still turned out fine! :) A tip from our kitchen, never be afraid to substitute.

Ingredients for Carmel Apple Cupcakes

• 1 cup firmly packed light brown sugar
• 1/2 cup vegetable oil
• 2 teaspoons ground cinnamon
• 1 tablespoon vanilla extract
• 2 large eggs
• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 medium sized tart apples

Ingredients for Carmel Topping

• 1/2 cup packed light brown sugar
• 1/2 stick of unsalted butter
• 1/4 cup heavy cream
• 1 teaspoon of vanilla extract

Ready with all the ingredients!!

In a large bowl combine the brown sugar, oil, cinnamon, and vanilla with an electric mixer.

Add eggs one at a time, beat for one minute after each addition.

In a separate bowl mix together the flour, baking powder, and salt.


Slowly add dry ingredients to the wet mixture. Beat until blended.

Peel, core, and chop apples into small pieces.

Combine apples with batter.

Put cupcake liners into a cupcake pan.

Fill the liners 1/2 to 3/4 full of batter.

Bake in oven at 350* for 20-25 minutes.

Ingredients for the Carmel topping.

In a saucepan over medium heat, bring the brown sugar, butter, and cream to a boil. Reduce heat to a simmer, and continue stirring for 5 minutes. Remove from heat.

Stir in vanilla.

To test cupcakes place a toothpick into the center of a cupcake and pull it out. If there is batter on the toothpick cook it longer, if not it is done.

Remove from oven. Don't they smell GOOD!!

Drizzle Carmel topping over cupcakes after they have cooled. And don't forget to unwrap them from the liners.

Aren't they gorgeous!! And yummy too!!!

Two very satisfied cooks....

And best of all we know that they are delicious because we got the official Rebekah seal of approval!!!



-Bon appetite!