Apple Cinnamon Cupcake With Caramel Topping


This was on the request of my good friend, Grace, who fancied an apple pie.

Well, I’m not very into pies or strudels, so I thought ‘Why not bake apple cupcakes with a dash of cinnamon’. So I got up on Monday to bake it, and topped them with caramel.

Here is the recipe, courtesy of Martha Stewart. The recipe is very easy, and just whisk in a teaspoon of cinnamon into the batter.


  1. 2 1/4 cups all-purpose flour
  2. 2 teaspoons baking soda
  3. 2 teaspoons ground cinnamon
  4. 1/2 teaspoon ground nutmeg
  5. 1 teaspoon salt
  6. 8 tablespoons (1 stick) unsalted butter, softened
  7. 2 cups sugar
  8. 2 large eggs
  9. 1 teaspoon vanilla extract
  10. 4 cups coarsely shredded apples, such as Macintosh (about 1 3/4 pounds)


  1. Preheat oven to 350 degrees. Line two standard muffin tins with paper liners; set aside. Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside. Cream butter and sugar on medium-high speed in the bowl of a mixer fitted with the paddle until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.

  2. Reduce speed to low; mix in apples. Add flour mixture; mix, scraping down sides of bowl as needed, until just combined.

  3. Fill lined cups halfway with batter; bake until tops are springy to the touch, 18 to 20 minutes. Remove from tins; let cool on a wire rack. When completely cool, frost cupcakes

Have a freshly-baked Monday!


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