carmel apple cupcakes

carmel apple cupcake {makes 20}

for the cupcakes

1½ c. all-purpose flour
1½ tbsp. ground cinnamon
1¼ tsp. baking soda
¼ tsp. salt
¾ c. unsalted butter, softened
2/3 c. light brown sugar
2 tbsp. sugar
2 eggs
¾ c. unsweetened applesauce
¼ c. buttermilk
2 granny mmith apples, peeled, cored, and diced

1. Preheat oven to 350°.

2. Put all the dry ingredients except the sugar into a mixing bowl and sift together.

3. Cream together the butter and sugar in a stand mixer until light and fluffy, 3-4 minutes.

4. Add the eggs one at a time. scrape the sides of the bowl between each.

5. mixer on medium speed, add the applesauce and buttermilk, and mix until just combined. add the dry ingredients to the wet mixture, ½ c. at a time, until fully incorporated. fold the apples into the batter. set aside.

6. place cupcake liners in a muffin tin and fill each about halfway.

7. bake about 20 minutes. Repeat with the remaining batter.

frosting
1¾ c. unsalted butter, slightly softened
5 c. powdered sugar, sifted
3 tbsp. whole milk
2 tsp. vanilla extract

1. Whip together butter and sugar in a stand mixer until fully incorporated, 5-7 minutes.

2. Add milk and vanilla and continue to whip until light and fluffy.

To asmble
1 c. store-bought caramel sauce, poured into a squeeze bottle
2/3 c. toasted hazelnuts, chopped

1. Insert the tip of the squeeze bottle into the top of each cupcake and squeeze a small amount (about 1 tbsp.) of caramel sauce into the center.

2. Pipe frosting onto cupcakes and sprinkle with hazelnuts.