Caramelized Apple-Thyme Cupcakes with Salted Caramel Buttercream
Autumn-scented apple cupcakes topped with silky salted-caramel frosting, crowned with warm caramelized apple cubes and a sprig of fresh thyme for an herbal twist.
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Ingredients (makes 12)
Cupcakes • 1 cup (130 g) all-purpose flour • ¾ tsp baking powder • ½ tsp cinnamon • ¼ tsp nutmeg • ¼ tsp salt • ½ cup (115 g) unsalted butter, softened • ½ cup (100 g) brown sugar • ¼ cup (50 g) granulated sugar • 2 large eggs • 1 tsp vanilla extract • ¼ cup (60 ml) buttermilk • 1 cup peeled, finely diced apple • 1 tsp minced fresh thyme leaves
Caramelized apple topping • 1 Tbsp butter • 1 cup diced apple • 2 Tbsp brown sugar • Pinch of salt
Salted-caramel buttercream • ½ cup (115 g) unsalted butter, room temp • ¾ cup (150 g) powdered sugar, sifted • 3 Tbsp thick caramel sauce (store-bought or homemade) • Pinch of flaky sea salt
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Instructions 1. Cupcakes 1. Heat oven to 350 °F / 175 °C; line a 12-cup tin. 2. Whisk flour, baking powder, spices, and salt. 3. Cream butter and sugars 2 min. Beat in eggs one by one, then vanilla. 4. Mix in dry ingredients alternately with buttermilk. Fold in diced apple + thyme. 5. Divide batter; bake 18 – 20 min until a tester comes out clean. Cool completely. 2. Caramelized topping – Sauté butter, diced apple, brown sugar & pinch salt 5 min until syrupy and tender. Cool. 3. Buttercream – Beat butter fluffy. Add powdered sugar, caramel, and salt; whip 2 min until silky. 4. Assemble – Pipe buttercream tall, spoon cooled caramelized apple on top, garnish with tiny thyme sprig, drizzle extra caramel if desired.
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