Makes 14–16
Ingredients:
• 1/2 cup unsalted butter, melted and slightly cooled
• 2/3 cup brown sugar
• 1/3 cup granulated sugar
• 2 large eggs
• 1/3 cup milk
• 2 teaspoons pure vanilla extract
• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 large apple, peeled and finely chopped
Salted Caramel Frosting:
• 1/2 cup unsalted butter
• 1 cup brown sugar
• 1/3 cup (5 tablespoons) heavy cream, divided
• 1/4 teaspoon salt
• 2–3 cups icing sugar, sifted
Preheat the oven to 350°F. Prepare cupcake pans with liners.
In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until combined. Whisk in the eggs, one at a time, until smooth. Then whisk in the vanilla extract and milk. Set aside.
In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg together. Slowly add the wet ingredients to the dry ingredients and stir gently until combined. The batter will have a few lumps. Fold in the apples.
Fill the cupcake liners 3/4 of the way full with batter. Bake for 20–25 minutes, until a toothpick comes out clean. Rotate the pan halfway through baking. Allow to cool completely before frosting.
For frosting: While the cupcakes are cooling, melt the butter in a small saucepan. Add brown sugar and 2 tablespoons of heavy cream. Whisk over medium heat until sugar is dissolved. Add salt. Allow to bubble for about 2 minutes. Remove from heat to cool for about 30 minutes.
Beat in 2 cups icing sugar and remaining heavy cream. Slowly add 1/2–1 cup more icing sugar until you reach the desired consistency. Add a little cream or milk if you find the frosting too thick. Frost cooled cupcakes.