Caramel Apple Crisp Cupcakes

Colored leaves.
   Crisp morning air.
        Apples, pumpkins, and Indian corn.
                Sweaters.
                      Football.

Fall.

Time for some Caramel Apple cupcakes! 

These little babies are a bit time consuming to make, but so sO SO delicious! And making homemade caramel is tricky but very satisfying! You'll never go back once you've tried it.  Enjoy!


Make a pan of Apple Crisp. 

Applesauce Spice Cupcakes

6 T. unsalted butter, room temp.
1 c. sugar
3/4 c. brown sugar
2 lg. eggs, room temp.
1 tsp. vanilla
2 1/4 c. all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1  1/2 c. natural applesauce

Preheat oven to 350 degrees F.  Line two  12-cup muffin tins with paper liners.
In a lg. mixing bowl, cream together butter and sugars until light and fluffy - about 5 minutes. Beat in eggs one at a time, followed by vanilla extract.

In sm. bowl, sift together flour, baking pwd., baking soda, salt, cinnamon, and nutmeg. Add one third of this mixture to the butter mixture, stirring to incorporate, followed by half the applesauce.  Repeat with the rest of the flour and applesauce and mix only until no streaks of flour remain in the batter.
Divide evenly into prepared muffin pans.

Bake for 15-18 minutes, until the muffins spring back when lightly pressed, and a toothpick inserted into the center comes out clean.
Remove from pan and cool on a wire rack.


Salted Caramel Buttercream

1/2 c. sugar
4 T. water
1/2 c. heavy cream, slightly warmed
2 tsp. vanilla
1/2 tsp. salt
3 sticks unsalted butter ( 1 1/2 c. ) softened
4 c. powdered sugar

Stir together the sugar and water in a med. saucepan and bring to a boil over med. high heat.  Continue cooking, without stirring, about 5 -6 minutes, until the mixture turns a med. dark amber color. (** watch carefully, as this turns color quickly and can burn if left too long)
Remove from heat and slowly stir in the warmed heavy cream and vanilla.  The mixture will bubble up and may spatter, so use caution. Stir until completely smooth.  Stir in the salt, and set aside to cool for about 30 minutes.

In large mixing bowl, use electric mixer to  beat butter for 3-4 minutes, until light and fluffy.  Reduce speed to low and slowly add in the powdered sugar, mixing until completely incorporated.
Set aside about 1/3 c. of the cooled caramel.  Add remainder of the caramel to the mixing bowl, beating on low speed to combine, and then increasing speed to med. high and beating for 2-3 minutes until light and fluffy. 

Pipe a circle of caramel frosting around rim of cupcake. Spoon about a Tablespoon of homemade Apple Crisp into center.   Drizzle with reserved caramel.