On another note, if you could smell my kitchen right now… It literally smells like apple pies, caramel apples, apple strudel, and any other caramel apple dessert you can think of. These cupcakes not only smell amazing, but they taste just as great as their spicy, apple aroma.
I woke up a bit early this morning so I could bake something and basically have the kitchen to myself. Right as I took the cupcakes out of the oven as my mom walked into the kitchen. She sniffed in the appleness and asked, “Are those breakfast cupcakes?” With hopeful eyes. Sadly they’re not breakfast cupcakes, that might have to be a later recipe. But they are wonderful dessert cupcakes.
- For The Cupcakes:
- 4 Tbsp. brown sugar
- ½ c. granulated sugar
- ½ c. applesauce
- 2 Tbsp. olive oil
- ¼ tsp vanilla
- 2 Tbsp. ground flax seed + 6 Tbsp. warm water
- 1 c. all purpose flour
- 1 tsp. baking soda
- ½ tsp. baking powder
- ¼ tsp. salt
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- Sprinkle of ground cloves
- Apple Filling:
- 1½ c. diced, peeled, and cored apples
- 5 tsp. brown sugar
- ½ tsp. cinnamon
- Vegan Caramel Buttercream:
- 6 Tbsp. earth balance butter
- 3 c. powdered sugar
- 1 tsp. vanilla extract
- 2 Tbsp. caramel ice cream topping
- 2 Tbsp. almond milk
- Preheat oven to 350 F.
- In an electric mixer, mix together all cupcake ingredients. Mix on low for 30 seconds, scrape down the sides of the bowl and mix on medium speed for another 30 seconds, or until just mixed. Set aside.
- Toss together the apples, brown sugar, and cinnamon. Line cupcake pan with cupcake liners. Scoop enough batter to fill each liner ¼ the way full.
- Add about two teaspoons of apple mixture, and cover with cupcake batter, making sure that all apples are covered.
- Bake for about 20-25 minutes or until a toothpick inserted comes out clean.
- Cool on a wire rack or in the refrigerator. While the cupcakes are cooling, make the frosting.
- Whip together all ingredients except milk in an electric mixer on low until crumbly, then whip on medium, slowly adding each tablespoon of almond milk. Whip on high until light and fluffy.
- Spread or pipe onto your cupcakes and drizzle with any extra caramel sauce.
It’s finally getting cooler in the mornings and during the day as fall gets closer. I’m so excited for fall. It means more recipes that make you want to throw on a pair of fuzzy socks and curl up in a blanket.
Enjoy the cupcakes.
Much Love,
Katherine Marie
My Bible Verse For Today:
“Do not let any unwholesome talk come out of your mouths, but only what is helpful for building others up according to their needs, that it may benefit those who listen.”
Ephesians 4:29
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