The combination of Apple, Cinnamon, and Whiskey will have you bring this delicate cupcake to all the fall gatherings. This cupcake is not overly sweet, play with changing out the cider or whiskey to allow the cinnamon to be the focal point.
Yield: 24 cupcakes
Time: 45min
INGREDIENTS
Cupcakes:
1/3 cup butter
1 egg room temperature
1 cup buttermilk room temperature
1 cup dark brown sugar
1/3 cup sugar
1/2 Tablespoon vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons cinnamon
1/2 heaping teaspoon pumpkin spice
1 teaspoon salt
1 Tablespoon baking soda
1 cup apple cider room temperature (I used unfiltered apple cider, but Hard Cider would be a good alternative too!)
Whiskey Caramel Apple Filling:
3 Tablespoons butter
2 large or 3 small crisp apples peeled, cored, and diced
1/4 cup dark brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon kosher salt
1 1/2 teaspoons vanilla extract
1 teaspoon cornstarch
2 Tablespoons whiskey (I used Jim Beam Bourbon)
Frosting:
1 cup 2 sticks butter, room temperature
3 1/2 cups powdered sugar sifted
1/4 teaspoon cinnamon
1 teaspoon vanilla extract
3-4 Tablespoons whiskey (I used Jim Beam Bourbon)
INSTRUCTIONS
Cupcakes
Preheat the oven to 350° F. Line a muffin tin with cupcake liners and set aside.
In a small saucepan, heat the butter over medium-low heat, whisking constantly.
The butter will start smelling sweet and brown specks will appear, remove from heat and continue whisking for 30 more seconds. Pour into a heat-safe bowl and let cool.
In a separate bowl, sift together the flour, cinnamon, nutmeg, salt, and baking soda.
Once the butter is cool, add the buttermilk, egg, sugars, and vanilla, and mix until well combined.
Gradually add the flour, cider, and wet ingredients alternating between each. Scrape down the sides of the bowl after each addition. Be careful not to overmix!
Fill each prepared cupcake liner a little more than halfway. Bake for 15-18 minutes, until a toothpick inserted in the center of a cupcake, comes out clean.
Filling
Melt the butter in a medium-sized saucepan over medium heat.
Add the apples, sugar, cinnamon, salt, and vanilla. Cook for about 10 minutes on medium-low heat, stirring occasionally, until the apples are soft and have released their juices.
In a separate bowl, whisk together the whiskey with cornstarch. Then add to the pan with the apples and cook for another 3 minutes, until the liquid thickens. Set aside to cool. (To cool faster, place in a heat-safe bowl and place in the fridge. This will not alter the texture.)
Frosting
Cream the butter for a minute or two. Add the powdered sugar, cinnamon, whiskey, and vanilla extract. Beat on medium speed until creamy.
Keep adding whiskey until you reach the desired consistency. Beat on high for 2-3 minutes, until fluffy and whipped.
Assembly
Core each cupcake with a cupcake corer (melon baller, spoon, whatever you have on hand).
Fill the cupcake with apples, then top with buttercream frosting and…
Enjoy!
