Fall. Pumpkin. Spices. Candy Apples. Naturally, you know where this is going...Every year, every August really, I start counting down the days until I will allow myself to eat any pumpkin, so to compensate for it, I let my imagination run wild thinking of different flavors to pair with my favorite fall flavor to create come October 1.
My Pumpkin cupcakes make me indescribably happy. They are perhaps one of my favorite flavors I make. So when I got the idea for Pumpkin Caramel Apple Cupcakes, I knew they could only be as delicious as I imagined them: Moist and fluffy pumpkin cupcakes, spiced and sauteed apples, caramel filling, and caramel buttercream. Where could I go wrong? Well, I know I've said that before.
Sauteing apples is perhaps my favorite part of the whole process. After the time consuming tedious dicing of the apples, and the slow melting of the butter and brown sugar, vanilla and brandy, the smells envelope you. This is usually when my husband peaks his head into the kitchen to see what he can get his hands into! After a few minutes of permeation, I toss the apples in and let them bathe in it.
Whenever I make the pumpkin cupcakes for the first time each year, I always, without fail, forget something. This was no exception. Brown sugar. The one thing I can't live without! Figures I wouldn't have it. Well, thankfully I know a little trick to whip some up in no time. 1 cup of white sugar to 1 tablespoon of molasses in the mixer and you're good! Crisis averted. Pumpkin cupcakes back on!
Once the batter came together, I folded in the apples, and baked them per the usual time. I've mentioned how I watch them in the oven like a new Mama would her new baby through the nursery window... It's love <3
Once out and cooled I heated up the caramel and squeezed some into the middle of the cupcake so each bite would burst with caramel goo. And then of course, the topping of caramel buttercream. Spicy, sweet and sinful!
I'm definitely proud of this original flavor, and the verdict among friends and family? SWEEEEET!