As the weather starts to get colder and Halloween and Thanksgiving draw near, fall recipes are in dire need. These scrumptious cupcakes made with apple spice cakes and caramel icing will be sure to fill your fall cravings and are perfect for any fall gathering.

Yields about 22-24 cupcakes.

Ingredients:

Apple Spice Cupcakes

• 1 2/3 cups all purpose flour
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1/4 tsp baking soda
• 1 1/4 tsp baking powder
• 1 tsp cinnamon
• 1/8 tsp nutmeg
• 3 egg whites
• 2 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup milk
• 3/4 cup salted butter, slightly melted
• 1 large apple, peeled and chopped

Caramel Buttercream Frosting

• 1 cup butter
• 1 cup shortening
• 8 cups powdered sugar
• 3/4 cup + 2 tbsp caramel sauce

Directions:

1. Preheat oven to 350 degrees.
2. Whisk together flour, sugars, baking soda, baking powder, cinnamon, and nutmeg in a large mixing bowl.
3. Add egg whites, vanilla extract, sour cream, milk, and butter, and mix on medium speed until smooth. Do not over mix.
4. Stir in chopped apples.
5. Fill cupcake liners about 3/4 full with the cupcake mix.
6. Bake 17-19 minutes.
7. Allow to cool for 1-2 minutes; then move cupcakes to a cooling rack to finish cooling.
8. To make the buttercream frosting, combine butter and shortening, and mix until smooth.
9. Add 4 cups of powdered sugar and mix until smooth.
10. Add caramel sauce and mix until smooth.
11. Add remaining powdered sugar and mix until smooth.
12. Top cupcakes with icing and a drizzle of caramel.

Homemade Caramel Apple Sauce:

Ingredients:

• 1 cup sugar
• 6 tbsp salted butter, cubed, room temperature
• 1/2 cup heavy whipping cream, room temperature

Directions:

1. Pour sugar into an even layer in a large saucepan.
2. Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first but will eventually completely melt. This will take about 10 minutes.
3. Once the sugar has melted, stop whisking and allow to cook until the sugar has turned to a darker amber color. You may notice a nutty aroma. The change in color will happen quickly, so don’t let it go too long or get too dark because it’ll burn. Remove caramel from the heat.
4. Add butter and whisk until combined. The mixture will bubble up, but keep whisking until all the butter has melted and combined.
5. Slowly pour the heavy cream into the caramel, and whisk until incorporated.
6. Cool for about 10-15 minutes before eating. Store leftovers in a jar with a lid. Refrigerate up to 2 weeks.

Enjoy!