Oh, the holidays! They bring such a variety of feelings and emotions but overall, I’d say the chaos is totally worth it. We are constantly on the move to make sure we get to see everyone but that’s what it’s all about, right? Especially, when they have good food!
Every year we have Thanksgiving with our Spaeth side of the family. Let me begin by telling you that my father-in-law is one of twelve kids. Yup, TWELVE! So you can only imagine how much fun we have. We usually get together for the main holidays because many of them live out of state. It’s always such a joy seeing them because we have lots to catch up on. This will be the first time many of them get to meet our sweet Jonathan! We can’t wait!
Now that you know a bit about our family, you can imagine all the planning that has to go into these gatherings. This year we were told to bring a dessert to pass. So that’s what we’re doing.
I have had such a sweet tooth so of course I was going to take advantage of this opportunity to make something delicious. We are going to bring Caramel Apple Cupcakes!! Did I mention we have a big family? Well, we do and there are lots and lots of kids. Thanksgiving only comes once a year and we wanted to make something special. These cupcakes are amazing so if you need a last minute dessert, this is it!
Caramel Apple Cupcakes
- 1 2/3 cups all purpose flour
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1/4 tsp baking soda
- 1 1/4 tsp baking powder
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 3 egg whites
- 2 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
- 3/4 cup salted butter slightly melted
- 1 red apple peeled and finely chopped
- 1 cup butter sligthly melted
- 1 cup shortening
- 8 cups powdered sugar
- 3/4 cup caramel sauce
- 2 tbsp caramel sauce for drizzling
Set the oven to 350 degrees.
In a large bowl, combine flour, sugars, baking soda, baking powder, cinnamon and nutmeg.
Add the egg whites, vanilla extract, sour cream, milk and butter. Mix well.
Next, add the chopped apples and begin filling the cupcake liners until they are about 3/4 full.
Bake for 18 minutes and allow them to cool.
While the cupcakes cool, combine the butter and shortening and mix well. Add in the powdered sugar and mix until smooth.
Finally, add in the caramel and once it is smooth, frost the cupcakes and drizzle with caramel sauce.