This post appears in Make Meal Magic

Prep Time: 10 minutes Cook Time: 40 minutes Makes: 2 cups caramel; 12 cupcakes

I developed this recipe during a perfect weekend away on the Cape. I modified my own recipe for apple cinnamon chip bread then added salted caramel frosting from Two Peas & Their Pod. The best trick of these? Even if you don't have a muffin pan to make these while out of town, Baking Cups are sturdy enough to use without a muffin tin.

For the cupcakes:

1/4 cup butter (1/2 stick), melted
1/2 cup white sugar
1/4 cup brown sugar
1 egg
1 cup pureed apple (or unsweetened applesauce)
1 ½ cups flour
1 teaspoon cinnamon
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

For the Salted Caramel Frosting (by Two Peas & Their Pod):

Salted Caramel Sauce:
2 cups granulated sugar
12 tablespoons unsalted butter, room temperature, cut into pieces
1 cup heavy cream, room temperature
1 tablespoon fleur de sel or Maldon sea salt flakes

Frosting:
1 cup butter, room temperature
2 2/3 cups powdered sugar
1 teaspoon salt
2/3 cup salted caramel sauce

Prep:

1. PREHEAT oven to 350ºF. Line cupcake pan with Reynolds® Baking Cups.
2. COMBINE butter, white sugar and brown sugar in a large mixing bowl. MIX until mixture is smooth. BEAT in egg. ADD pureed apple and stir until well mixed.
3. COMBINE flour, cinnamon, baking powder, baking soda, and salt in a separate bowl. Gradually incorporate into the apple mixture. POUR batter into prepared pans or baking cups.

Cook:

1. BAKE for 15-20 minutes or until golden brown on top and a toothpick inserted into the center comes out clean. Let cool completely before frosting.
2. Meanwhile, HEAT sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, WHISK the sugar continuously. STOP when sugar has melted.
3. HEAT the sugar until it reaches a deep amber color. Make sure not to burn the caramel. You want the caramel to reach 350ºF. (Use a thermometer if you have one.)
4. As soon as the sugar reaches the dark amber color, carefully ADD the butter. WHISK until butter is melted.
5. REMOVE the pan from the heat and carefully pour in the heavy cream. WHISK until cream is incorporated and caramel is smooth.
6. WHISK in the fleur de sel or Maldon sea salt flakes.
7. Let the caramel sauce COOL for about 10 minutes in the pan. POUR the caramel into a large mason jar and cool to room temperature. (Note: Makes about 2 cups of caramel so you'll have leftovers!)
8. For the frosting, BEAT butter on medium-high speed until light in color and fluffy, about 3 minutes.
9. Reduce speed to low, ADD powdered sugar and salt, and mix until incorporated.
10. TURN OFF the mixer, and then ADD the salted caramel sauce. BEAT frosting on low to combine, and then increase to medium-high and beat until airy and thoroughly mixed, about 2 minutes.
11. Once the cupcakes are cooled, SPREAD or PIPE the frosting onto each cupcake. For an extra special touch you can decorate with gold sprinkles.

REYNOLDS KITCHEN TIP:

Even if you don't have a muffin pan to make these, Baking Cups are sturdy enough to use without a muffin tin.

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