2 cups Granny Smith apples, peeled and finely diced
8 oz cream cheese, softened
½ cup salted caramel sauce (store-bought or homemade)
2 cups powdered sugar
Instructions
Step 1: Preheat and Prep Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Finely dice your peeled apples so they distribute evenly throughout the batter.
Step 2: Whisk Dry Ingredients In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set this mixture aside for later use.
Step 3: Cream Butter and Sugar In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Step 4: Combine Wet and Dry Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix until just combined, being careful not to overwork the batter. Fold in the diced apples gently using a spatula.
Step 5: Bake the Cupcakes Divide the batter evenly among the cupcake liners. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack before frosting.
Step 6: Prepare Caramel Frosting Beat the cream cheese and a few tablespoons of caramel sauce together until smooth. Slowly add the powdered sugar until you reach a thick, pipeable consistency. If it is too soft, add more sugar; if too thick, add a drop of milk.
Step 7: Frost and Drizzle Pipe the frosting onto the cooled cupcakes. For the finishing touch, drizzle additional caramel sauce over the top and add a small apple slice or a sprinkle of sea salt if desired.