I'm a little late posting my cupcake this week because my first version of these came out like little apple rocks & the frosting was too runny. I must have been having a bad day in the kitchen. So, I decided to start over.
I used the apple cupcake recipe from Chockylit with a few changes. She bakes apples to make an apple mash but I had some all natural (meaning it only contained apples, sugar & cinnamon) apple jam in the house so I decided to use that instead. I also left out the apple juice since I didn't want to buy it for 2 tablespoons, I added buttermilk instead. This new version created a nice high cupcake that didn't fall once taken from the oven. The flavor & texture were quite a bit like a carrot cake, I actually wish it had been a bit more appley, perhaps it needed that extra apple juice.
For the frosting I made caramel cream cheese, I thought the tartness of the cream cheese would be a nice flavor against the sweetness of the caramel. The first version came out too runny & never hardened up in the fridge. I think my ratio of caramel sauce versus butter & cream cheese was too high. For the second version I added more of both & the frosting had a nice whipped cream texture to it & it does stiffen up a little in the fridge. I recommend using a butterscotch caramel sauce if you can find it, we liked the flavor better than the plain caramel in the frosting.
(adapted from Chockylit)
1 c flour
1/4 c sugar
1/2 t ground ginger
1/4 t cinnamon
pinch of nutmeg
1/2 t baking soda
1/8 t salt
1/2 c apple jam
1 large egg
1/4 c oil
2 T buttermilk
1/2 t vanilla
Preheat oven to 350 F. Prepare 4 - 5 muffin tins.
Mix all the dry ingredients together & set them aside.
In another bowl beat the egg. Add oil, apple jam, milk & vanilla. Whisk to combine. Add the dry ingredients & stir until just combines.
Fill the muffin tins 3/4 full for a high rounded cupcake or 1/2 full for a flatter version.
Bake for 20 - 22 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool before frosting.
Caramel Cream Cheese Frosting
3 T unsalted butter, at room temperature
3 oz cream cheese
3 T caramel sauce
6 T powdered sugar
Beat the butter & cream cheese together until smooth. Add the caramel sauce & beat until incorporated. Shift the sugar into the bowl & beat until blended.
Makes enough to frost 6 - 8 cupcakes