Caramel Apple Pie Cupcakes

Caramel Apple Pie Cupcakes

INGREDIENTS:
(Cupcakes)

• 1 cup milk
• 1 stick butter
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 pinch nutmeg
• 1 pinch ginger
• 1/2 teaspoon salt
• 4 large eggs
• 1-1/2 cups sugar
• 1 teaspoon vanilla extract

(Filling)

• 2 cups store bought apple pie filling

(Frosting)

• 2 cups heavy cream
• 3 to 4 tbsp powdered sugar
• 1/2 cup caramel sauce (store bought)

DIRECTIONS:

1. Preheat oven to 350. Line two muffin tins with cupcake liners
2. Heat milk and butter in a small saucepan over medium heat until butter melts. Remove from heat.
3. In a medium bowl, whisk together flour, baking powder, cinnamon and salt.
4. In a separate, large bowl, beat eggs and sugar until thick ribbons form, about 5 minutes. Add dry ingredients and mix until just until incorporated.
5. Add milk mixture and vanilla, then mix until blended.
6. Divide evenly among baking tins, about 1/4 cup per tin. (The original recipe said this should make 24 cupcakes…I somehow only had enough batter for 20).
7. Bake for 16-18 minutes, or until a toothpick comes out clean. Cool in pans for 5 minutes, then transfer to wire racks to cool completely.
8. Then cupcakes are cool, use a cupcake corer or spoon to scoop a hole out of the center of each cupcake. Fill each hole with as much apple pie filling as it can handle (I used about 1-1/2 tsp filling per cupcake).
9. Using an electric mixer, beat whip cream and powdered sugar until stiff peaks form. Transfer into a piping bag with star tip, and frost each cupcake. (I don’t like my whipped cream to be too sweet, so I don’t use a ton of powdered sugar. You should add more or less based on your own personal tastes).
10. Dip a fork into your caramel sauce, and drizzle caramel on top of each cupcake. The more the better!
11. Serve and enjoy!