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caramel gingered apple cupcakes

(3 ratings)
AmmaWendy avatar
Recipe by
Wendy Rusch
@AmmaWendy
Cameron, WI

Seriously, I don't know why or where some ideas I get come from...I'll see something as simple as a nice apple cake and next thing ya know I'm making caramel apple cupcakes...I'm weird like that! lol I used a few different recipes for the apple cake, played with and combined them for the flavor and density I wanted... Have fun and enjoy!

(3 ratings)
yield serving(s)
method Bake

Ingredients For caramel gingered apple cupcakes

  • 4
    tart apples
  • 1 Tbsp
    ginger powder (yes tablespoon)
  • 1 tsp
    cinnamon
  • 1/3 c
    sugar
  • 3 1/2 c
    flour
  • 3 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1/2 c
    vegetable oil
  • 1 stick
    butter, very soft
  • 2 c
    sugar
  • 4
    eggs
  • 1/3 c
    orange juice
  • 1 Tbsp
    vanilla
  • CARAMEL:
  • 2 c
    brown sugar
  • 1 c
    light corn syrup
  • 1/2 c
    butter
  • 1 can
    15oz size, sweetened condensed milk
  • 1 tsp
    vanilla
  • 1 c
    salted, roasted almonds, coursely chopped

How To Make caramel gingered apple cupcakes

  • 1
    Take a medium bowl, add 1t salt, 1t lemon juice (if desired) 2-3c cold water and stir to blend. THAT concoction will prevent your apples from turning brown. Now peel, quarter, core and dice the apples...place them in water mixture. In another bowl, combine ginger, cinnamon and sugar. Drain the apples very well, then place in sugar mixture and toss to evenly coat all apple pieces. Set aside.
  • 2
    Preheat oven to 350. And line cupcake pan with 24-30 paper liners. Sift together flour, powder, soda and salt and set aside.
  • 3
    In a large mixing bowl add oil, butter, sugar eggs and mix on med high speed for 2 minutes. Add in vanilla. Then gradually add in half the flour mixture, then OJ, then rest of flour mixture until just mixed. Stir in apple mixture.
  • 4
    Fill cupcake liners 3/4 full and bake at 350 for 18-20 minutes or until tops are a gold brown and springs back slightly from touch. Remove from oven and cool in pans 10 min then put on wire cooling racks to finish cooling.
  • 5
    CARAMEL: In a med saucepan, combine sugar, syrup, butter and sweetened condensed milk, bring to a boil stirring constantly over med heat...add a candy thermometer and continue to cook stirring constantly until your thermometer reaches 235 degrees, remove from heat and stir in vanilla. Allow to cool 15 min, stirring every 5 min. If your cupcakes exceed your wrappers, dip tops into caramel twisting and allowing excess to drip off, dip again and twist and drip. Roll cupcake gently in almonds, if desired. If you have larger papers like I did, spoon 2 tablespoons of caramel onto each cake, and sprinkle the almonds around the edges. set on wax paper to set. Insert a small popsicle stick (craft section at walmart) into the center of each cake if desired. Continue until all cupcakes are done. Pour remaining caramel into a buttered container to sneak bites of later ;)
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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