Jump to recipe
Yields:
12 serving(s)
Prep Time:
30 mins
Total Time:
1 hr
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Ingredients
For the Cupcakes:
- 1
stick salted butter, at room temperature
- 3/4 cup
granulated sugar
- 2
large eggs
- 1 Tbsp.
vanilla extract
- 1 cup
applesauce
- 2 cups
all-purpose flour
- 1 1/2 tsp.
baking powder
- 1 tsp.
kosher salt
- 1/2 tsp.
baking soda
- 1/4 tsp.
ground ginger
- 1/4 tsp.
grated nutmeg
For the Frosting:
- 1 1/2
sticks (12 tablespoons) salted butter, at room temperature
- 3 cups
powdered sugar, sifted, plus more as needed
- 3 Tbsp.
apple cider, plus more as needed
- 1/4 cup
caramel sauce, plus more for drizzling
Directions
- Step 1For the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin tin with paper liners. Beat the butter and granulated sugar in a large bowl with a mixer on medium speed, scraping down the sides as needed, until well combined, 2 to 3 minutes. Add the eggs and vanilla and beat, scraping again, until smooth, 30 seconds to 1 minute. Add the applesauce and mix until combined.
- Step 2Whisk the flour, baking powder, salt, baking soda, ginger, and nutmeg in a bowl. Add to the butter mixture and mix on low speed until just combined. Divide the batter among the muffin cups, filling each about three-quarters of the way. Gently tap the pan on the countertop to remove any air bubbles.
- Step 3Bake until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Let cool for 5 minutes in the pan, then carefully remove the cupcakes to a rack to cool completely.
- Step 4For the frosting: Beat the butter in a large bowl with a mixer on medium speed until completely smooth, 2 to 3 minutes. With the mixer on low speed, add the powdered sugar in 3 batches, alternating with the cider, scraping down the bowl frequently. The frosting should be smooth, thick and creamy. Add the caramel and beat on medium speed until fully incorporated, about 2 more minutes. Adjust the consistency by beating in more cider or powdered sugar as needed.
- Step 5Spread or pipe the frosting on the cupcakes. Drizzle with caramel sauce.
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