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Apple Caramel Cupcakes

These cupcakes combine flavors from the sweet apples and the subtle saltiness of the Caramel Sauce. Made in 1 bowl and ready to eat in under 45 minutes. Free from: dairy, egg, soy, peanuts, tree nuts, sesame, mustard, and animal products.
Course Dessert
Cuisine American
Keyword allergy friendly, easy, quick
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 17 cupcakes
Calories 214kcal
Author Laila Sbeinati

Ingredients

  • C flour, sifted
  • C sugar
  • 1 Tsp cinnamon, divided
  • ½ Tsp baking powder
  • ½ Tsp baking soda
  • ½ Tsp sea salt
  • 2 apples, cored, peeled, cubed
  • 1 apple, washed, sliced
  • 3 Tbsp Salted Maple Caramel Sauce, see notes
  • Squeeze of fresh lemon juice
  • 1 C unsweetened coconut milk
  • ½ C seed or veggie oil
  • 1 Tbsp apple cider vinegar

Instructions

  • Preheat oven to 350F. Line muffin tins OR grease and lightly dust a 9-12" pan. {see notes}
  • In a small bowl, add cubed apples and mix with Salted Caramel Sauce and ½ tsp cinnamon. Set aside.
  • In another small bowl, place sliced apples (about ¼" thick) and add a squeeze of lemon juice. Set aside.
  • In a large bowl, whisk together sifted flour, sugar, baking powder, baking soda, sea salt, and the other ½ tsp of cinnamon.
  • Next, add milk, oil, and vinegar and whisk vigorously until batter comes together nicely.
  • Then, add cubed apple mix and fold into the batter using a rubber spatula.
  • Pour into prepared muffin tin to make cupfins OR pour into prepared cake pan to make cake.
  • Using the prepared sliced apples, place a couple of slices on top of each cupfin, OR arrange apple slices nicely and in an even fashion on top of batter if making cake.
  • Bake in preheated oven for 30-35 minutes (I did 35), or until a toothpick inserted in middle comes out clean. Let cool a few minutes before enjoying.

Notes

If you don't have any Salted Maple Caramel Sauce on hand ,then substitute with equal amounts pure maple syrup.
To make cake - you'll need a good size pan - 10"-12" to fit the batter and bake properly. Or you can use 2 - 9" pans of choice (round, square, etc)
Whatever pan and size you choose, be sure to fill it to ½ full and no more than ⅔ full. This ensures your cake bakes properly and effectively. You can chill/freeze one of the cakes for later.
Although, I have a strong feeling there won't be a need to freeze anything :D I actually want to guarantee that statement!
You'll need to increase the baking time for the cake. Bake for approximately 45-55 minutes (depending on whether you use one pan or multiple), or until toothpick or knife inserted in the middle comes out clean.
Also, if you choose to use a bunt pan like I did, arrange the sliced apples FIRST in the pan, then pour the batter and bake. That way the apples will be on the top when you invert the cake ;) The size I used was 10" and I baked the cake for 55 minutes. Oven temps vary so check yours at the 45 minute mark and add the extra time accordingly.
Let cake cool completely before inverting.

Nutrition

Calories: 214kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Sodium: 103mg | Potassium: 69mg | Fiber: 1g | Sugar: 15g | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg