It may not be fall, but we couldn’t wait that long to try this recipe using our apple cider caramel sauce on top of these cupcakes! Super moist and loaded with all the flavors of fall with shredded apples and applesauce, these will be a definite hit for an afternoon treat.
• 2 Eggs, room temperature
• 1/2 C. Brown Sugar
• 1/2 C. Granulated Sugar
• 1/2 C. Unsweetened Applesauce OR Vegetable Oil
• 2 tsp. Vanilla Extract
• 1 1/4 C. All-Purpose Flour
• 2 tsp. Baking Powder
• 1/2 tsp. Ground Cinnamon
• 1/2 tsp. Salt
• 1 1/2 C. Shredded Apple (Rome, Granny Smith, or other baking apples)
• 1/2 C. Louisburg Apple Cider Caramel Sauce
• 2 Tbs. Heavy Whipping Cream
Preheat oven to 350º. Line a muffin tin with baking liners and set aside. In a large bowl, whisk together the eggs, brown sugar, and granulated sugar until smooth. Whisk in the applesauce and vanilla extract. In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Stir the flour mixture into the wet mixture until combined. Stir in shredded apples. Evenly divide the batter between the 12 cups. Bake for 25 to 30 minutes or until an inserted toothpick comes out clean. Transfer cupcakes to a cooling rack and let cool completely. Frosting: Stir heavy whipping cream into caramel sauce, mix thoroughly. Drizzle over top of cupcakes.