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Winning Recipe Caramel Apple Cupcakes with Vanilla Bean Cream Cheese Frosting

Winning Recipe Caramel Apple Cupcakes with Vanilla Bean Cream Cheese Frosting

Recipe courtesy Bake You Happy, Cupcake Wars, 2010

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (41)

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Average Rating:

Total Reviews: 41

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  • on November 24, 2012

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    It was okay. It could have been seriously better, though. The cupcakes sunk a little in the center, but they tasted good. I'm not that impressed.

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  • on November 07, 2012

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    This is a terrible recipe, cupcakes and frosting! Of all the recipes I have tried on foodnetwork, this is the only one I have been disappointed in. Don't bother trying to fix it. Go over to Martha Stewart's website and make her apple cupcakes. Not only are the cupcakes much better, the frosting is perfect. That's what I did after trying these.

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  • on November 03, 2012

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    Cupcake sunk even with all the added suggestions. Tasted okay. not worth the headache though.

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  • on October 28, 2012

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    I tried this and the cupcakes did not rise, sunk in the center. No shape at all. I tasted it to see if it was something I need to try again and unfortunately, not. Sorry!

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  • on October 14, 2012

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    I loved these cupcakes. I adjusted to 2 Fuji and 1 Granny Smith. I realize now that I was going to follow the advice below but got mixed up in the store. Next time I will definitely try 1 Fuji and 2 Granny. Either way, 3 apples are plenty and it was best to put them in the food processor and I used the juice to add to the batter. I also adjusted 2 cups of flour to, 1 cup of all purpose and 1 cup of cake flour. The consistency was great! I found a great Salted Caramel Frosting from All Recipes (search Almond Cupcake with Salted Caramel Buttercream Frosting. It was devine! I didn't have a vanilla bean for the frosting that is in this recipe and the last reviewer suggested it and I thought it would taste great so thanks mousie616 - def try this one! I needed the full 20 minutes+ in the oven. I am also thinking next time I will try a crumb topping on this one.

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  • on September 12, 2012

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    I tried this recipe and it was definately a WINNER! I did only used 3 apples(1 Fuji and 2 Granny Smith, which I shredded, and also used 3/4 cup of unsweetened apple sauce as noted in one of the reviews. In the future I would say that 1/4-1/2 cup would be fine as I needed to add a little extra flour to the second pan and they turned out great! I also used cake flour and had no problem with the cupcakes rising just fine. I used the pure vanilla extract in the frosting and that worked just fine. I did not have any carmel sauce to drizzle on top so to me they became apple spice cupcakes with vanilla cream cheese frosting, which was just fine. I may try a salted carmel buttercream frosting in the future. I cooled a few and my husband even ate two as soon as they were done just to confirm that they were great! and I took some to work everyone raved at how delicious they were! I was testing these and decided to definately make them again for my grandson's birthday party!

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  • on September 03, 2012

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    I am so disappointed in this recipe and can't believe it was a winner. Mine didn't rise at all and sunk in after I took them out. They are also very spongy. I'm with IcaRapp, I won't serve this to anyone. They have good flavor but, SO DISAPPOINTED!

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  • on June 04, 2012

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    I thought they were delicious! I was having problems with it at first cause it was too lumpy and not.. batter-y I guess? So I put the apples in food processer and made them like apple sauce and that made the batter so much better! : But didn't have enough butter to make the frosting, so I ended up using cream cheese icing and mixing that Duncan Hines frosting creations: the caramel flavor. So I kind of cheated... but they tasted delicious! :P

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  • on May 09, 2012

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    These cupcakes are super delish! I cruised through the reviews before baking them and I took into consideration some of the tips that were offered. I didn't have any problems with them rising or sinking as some others have mentioned, however, I did use newly purchased baking soda and powder. I only used 3 apples total, 2 granny and 1 fuji, and chopped them very fine in my handy dandy new food processor. I also added 3/4 cup of unsweetened applesauce to bring some moisture to the batter. I didn't cut back on the amount of sugar as suggested but in the future I think I will...these little babies are veery sweet. I opted for caramel buttercream frosting instead. When I was eating my cupcake I wanted something a little more so I decided to sprinkle some chopped pecans on top of my cupcake which went very nicely. I served one warm to my husband and he LOVED it...said it was like eating warm apple pie. I'm thinking of serving these slightly warmed with vanilla bean ice cream.

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  • on April 12, 2012

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    Made these yesterday for my 12 y/o daughter's Girl Scout meeting. They loved them! I made a few adjustments to the recipe based on comments. I shredded the apples & used only 3. 2 Granny's & 1 Fuji. The batter was pretty dry until I added the apples. Made sure to add as much of the liquid from the apples as I could. I also like a more spice to my cake so I added an extra tsp. of cinnamon as well as a few sprinkles of ground clove. The cakes cooked up fine but no, they didn't dome.I didn't open the door until the timer went. After I touched 1 of the cakes it deflated a little & stayed that way. Next time I will fill with less batter and also I will cut back a little on the amount of apples. I used 3 large ones. Next time I will use 3 smaller apples or 2-1/2 large ones.I didn't use the frosting here, I had a recipe for Salted Caramel Frosting that I used. They tasted good, nice and moist. Almost like a Caramel Apple. I will make these again with adjustments already noted.

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