Makes about 12 cupcakes

INGREDIENTS

For cupcakes
1-1/4 cups AP flour
1-1/2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
6 tbsp butter, room temperature
1 large egg + 1 egg white, room temperature
1 tsp vanilla extract
1/2 cup milk (I used half-and-half instead)

For caramel apple filling
4 apples (I used Granny Smith)
1/4 cup packed light brown sugar
1/4 cup sugar
1/8 cup AP flour
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt
1 tablespoon lemon juice
1/2 teaspoon vanilla
2 tablespoons heavy cream
2 tablespoons butter

For vanilla buttercream
1-1/2 cups whipping cream
1 tsp vanilla extract
2 tbsp granulated sugar

INSTRUCTIONS

To make cupcakes—
Preheat oven to 350F.

Line cupcake pan with paper liners.

In a large bowl, sift flour, baking powder and salt. Set aside. In a stand mixer, fitted with flat beater, beat the sugar and butter until well combined, about 2-3 minutes. Add egg and egg white, one at a time, beating on low.

Then add vanilla. Gradually add flour mixture in 3 additions, alternating with milk in 2 additions, ending with the flour mixture.

Fill cupcake liners about 1/2-2/3 full. Bake for about 17-20 minutes or until a toothpick inserted in the middle comes out clean. Remove from pan and cool completely on a wire cooling rack.

To make filling—
Peel and slice apples into small bite size chunks. Pour lemon juice over apples so they don’t brown. Combine dry ingredients with apples. Toss to mix. Add vanilla and cream. Melt butter in heavy skillet on medium-low heat. Add apple mixture and cook about 7-8 minutes, to soften apples.

To make whipped cream—
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick.

To assemble cupcakes—
Remove the center of each cupcake using the cone method. Fill the cupcake with about 1 tbsp+ caramel apple filling. Top with whipped cream.

ENJOY!