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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