Cranberry Cheesecake Cupcakes

These Cranberry Cheesecake Cupcakes will keep everyone happy through the holidays and into the new year. A festive holiday treat; creamy cheesecake cupcakes with a tart yet sweet cranberry sauce topping.

Cranberry Cheesecake Cupcakes

Cranberry Cheesecake Cupcakes

Almost anyone can tell you I am a super huge fan of alliterations. This Christmas treat is no exception. You can serve Kris Kringle, the kids, and all the cousins this Christmas with these Cranberry Cheesecake Cupcakes.  Ok, I get it. Too much alliteration is just as bad as your Uncle Ernie that always makes the ridiculous puns and always finds himself funnier than anyone else does.

These really are awesome for everyone though. There is something about a cheesecake that folks just cannot resist. Can you blame them? Me neither!

Cranberry Cheesecake Cupcakes

Instagram Inspiration

This cupcake inspiration came from Instagram. I have been following Tameka’s Corner for several months now. Tameka always comments on my cupcake pictures and I am constantly eyeballing all of her fun traveling adventures. You can join me in following her here.

Let me tell you, Tameka does a little bit of everything! I don’t see how she does it all! Her site is chocked full of information on beauty, lifestyle, travel, product reviews and so much more. I love living vicariously through her adventures.

Cranberry Cheesecake Cupcakes

We spoke a few months ago about a recipe for her family. I believe she said her husband really enjoyed cheesecake and her daughter didn’t like chocolate. I couldn’t believe her daughter didn’t like chocolate. Who is this kid? I’m kidding.

Cranberries seemed like a festive addition that her entire family could get excited about and enjoy.

Cranberry Sauce Versus Jelly

Captain Cupcakeasaurus always loves having Cranberry “sauce” for his holiday meals. He calls it sauce. The rest of us would call it Cranberry Jelly. You know the can of cranberry gel that flops out in one glop and still has the ripples from the can to guide you where to slice? We’ve all had it at one time or other. I actually quite enjoy it myself. So much so, I had never tried real cranberry sauce.

I was walking through Aldi and there was a bag of fresh cranberries just eyeing me down. I couldn’t resist. The decision was made; I would have to give real fresh cranberry sauce a try and I am so glad I did.

Cranberry Cheesecake Cupcakes

The cranberry topping is essentially cranberry sauce just spooned over the top of each cheesecake. So, if you are wanting just real fresh cranberry sauce for your holiday, the recipe is the same for the topping. Feel free to serve some on your cheesecake and spoon some up with your turkey and dressing.

Cranberry Cheesecake Cupcakes

Happy Holidays!

The stress of the holidays can really get anyone and everyone in a funk. I know it is supposed to be magical but I swear all the hustle and stress can really wear on you.

Whether you are hosting a big holiday event, be it party or dinner, or baking favorite holiday treats like sugar cookies and rum balls, try to remember to take a few minutes to yourself and just breathe. A little self-care can go a long way.

Free Baking Conversion Cheat Sheet

 

Try to take a few moments to reflect and embrace the moment with your family and friends. Take a bite of a Cranberry Cheesecake Cupcake if you need it and have a happy holiday.

Cranberry Cheesecake Cupcakes

From my family to yours, Happy Holidays! No matter what you are celebrating, know that I am thinking of you and can’t wait to hear about it. Send me an email to catch me up on all the details. Really, I’d love to hear from you.

Cranberry Cheesecake Cupcakes
Cranberry Cheesecake Cupcakes
Print Recipe
A festive holiday treat; creamy cheesecake cupcakes with a tart yet sweet cranberry sauce topping.
Servings Prep Time
12 cupcakes 20 minutes
Cook Time
25 minutes
Servings Prep Time
12 cupcakes 20 minutes
Cook Time
25 minutes
Cranberry Cheesecake Cupcakes
Cranberry Cheesecake Cupcakes
Print Recipe
A festive holiday treat; creamy cheesecake cupcakes with a tart yet sweet cranberry sauce topping.
Servings Prep Time
12 cupcakes 20 minutes
Cook Time
25 minutes
Servings Prep Time
12 cupcakes 20 minutes
Cook Time
25 minutes
Ingredients
Cheesecake cupcakes
Cranberry topping
Servings: cupcakes
Instructions
Cheesecake cupcakes
  1. Preheat oven to 325 degrees.
  2. In a medium bowl mix together the graham cracker crumbs, melted butter and sugar. Blend together until crumbs are the consistancy of wet sand.
  3. Line cupcake tin with paper liners. Spoon graham cracker mixture evenly into each tin. Press to the bottom with the back of a spoon.
  4. Bake on 325 for about 5-8 minutes until browned. Let cool while preparing the filling.
  5. In a large mixing bowl of an electric mixer, cream the softened cream cheese until smooth.
  6. Add Greek yogurt and sugar to the cream cheese and beat on medium speed until well mixed.
  7. Add eggs one at a time, mixing between each addition. Make sure to scrape sides to ensure batter is fully incorporated.
  8. Using a spatula, fold in vanilla. Spoon batter evenly into each cupcake tin. Batter does not rise so fill liner to just below the rim.
  9. Bake at 325 degrees for 20 minutes. The cupcakes can cool completely in the cupcake tins. Refrigerate to chill and serve with cranberry sauce topping.
Cranberry topping
  1. Wash and drain cranberries. In a medium sauce pan, add cranberries, orange juice, sugar and allspice.
  2. Stir together and bring to a boil.
  3. Reduce heat to medium and simmer for about 15 minutes. Let cool before topping cupcakes.
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Gluten Free Chocolate Cookie Dough Cupcakes

Gluten-Free Chocolate Cookie Dough Cupcakes

These Gluten Free Chocolate Cookie Dough Cupcakes are made with organic coconut flour. The chocolate cupcake is rich and soft while the edible cookie dough topping is creamy and delicious.

Gluten Free Chocolate Cookie Dough Cupcakes

Outward Baking

There is one thing about baking that I just can’t dispute. Baking tastes best when you are feeding another person. There is some magic that mixes into the batter when you are focused on pleasing that special someone.

After mastering the tastebuds of my own home, I spent this Summer reaching out to others to try and please their taste buds as well. Whether I was grabbing inspiration from their direct quotes (Vera’s Peach Spice Cupcake with Kiwi Sparkler Icing), their passionate causes (Free the Nipple Black Forest Cupcakes), or their loving mom (Baby Z’s Perfectly Pear Cupcakes and Wonder Woman Egg Free Red Velvet Cupcakes), I enjoyed every minute of the journey creating their custom cupcake creations.

If you are interested in having a custom cupcake recipe created for you or someone you love, send me an email and we can work out the details. I would love to hear from you!

Baking Season

As Autumn fast approaches, baking season is fully underway. To stay ahead of the game, you will want to grab my Free Baking Conversion Cheatsheet to hang in your cabinet or up on the frig. Convert measurements and adjust your favorite recipes in minutes so you aren’t getting schmutz on your phone or tablet mid-recipe. An extra bonus is that you will also have exclusive access to my Sweet Resource Library that is constantly growing.

Free Baking Conversion Cheat Sheet

To finish the Summer strong, I wanted to feature another custom cupcake recipe. Just like Beauty Bae’s Blueberry Blue Velvet Cupcakes, this one was for another young woman from the United Kingdom.

If I keep making these international connections, I am definitely going to be needing a food scale so I can provide the recipes in grams and milliliters instead of cups and teaspoons. Utilizing the Baking Conversion Cheat Sheet as well as the Basic Ingredient Baking Conversion Cheat Sheet (both located in the Sweet Resource Library), all of my recipes can be converted, however, results may vary slightly.

Gluten Free Chocolate Cookie Dough Cupcakes

As Seen On Jean

This week I was baking for Jean of As Seen On Jean. She is a teacher who decided to write a blog and I am so glad she did. Her posts provide tips, reviews and real-life advice about all sorts of products and services.  I am especially in love with her Monthly Favorites section where Jean tells you her favorite products of the month and usually includes ways to win some of those items too. How cool is that?

I have a special soft spot for teachers since my mother is a lifelong teacher herself. I was excited to get to work on Jean’s cupcake so she can enjoy it as her students begin to return to school.

Gluten Free Chocolate Cookie Dough Cupcakes

Gluten-Free Recipe Development

Her requirements seemed simple. She wanted a gluten-free chocolate cupcake.

Guess who had to make it complicated? If your first and only guess is me then you’d be correct!

Though I enjoy exploring recipes outside of my comfort zone like the Bold and Free Vegan Avocado Chocolate Cupcakes, they do take a bit more research and development. I had never made an intentionally gluten-free recipe before, let alone created a recipe for one.

What’s  Gluten?

There are many reasons that people choose to remove gluten from their diet. For more information regarding gluten and the health effects of consuming gluten, I found this article very informative. 

Gluten is a group of proteins that are found in grains like wheat, rye, and barley. When baking cupcakes, the gluten component would be in the all-purpose flour that is traditionally used. The trick here is to find an alternative that performs like flour but does not have gluten.

Gluten Free Chocolate Cookie Dough Cupcakes

All in the Coconut

Gluten-free flour alternatives are fairly easy to obtain, which was a pleasant surprise. I chose to explore an Organic Coconut Flour because I have worked with coconut oil and coconut spread before and have enjoyed those results.

I will warn that these alternative flours sometimes require additional tweaks to your favorite recipes because they are not a one for one substitution for all-purpose flour. In the case of coconut flour, I reduced the amount of flour used overall and I needed to add additional liquid to make the consistency of the cupcake more desirable.

Maybe it is common sense but it definitely did not occur to me until after the taste test. Coconut flour will make the recipe taste like coconut. I know, novel concept, right?

Well, the original idea was to have a somewhat traditional chocolate cupcake (even if gluten-free) and then top it with an edible chocolate chip cookie dough. I mean, all cookie dough is edible but we feel better if it doesn’t have raw eggs included.

Gluten Free Chocolate Cookie Dough Cupcakes

Almond Joy Love

After creating this delectable Gluten Free Chocolate Cookie Dough Cupcake combo, I took one bite and my only thought was, “Wow this tastes like an Almond Joy!”

Now, don’t get me wrong. I love a delicious chocolate coconut treat like an Almond Joy any day. This just wasn’t quite my intended outcome with the Gluten Free Chocolate Cookie Dough Cupcakes. Had I realized sooner, I would have probably played up the Almond Joy aspect and decorated the tops with a chocolate covered almond or something similar.  It is certainly something to consider when you make this recipe at home.

Favorites

Captain Cupcakeasaurus is sometimes reluctant to try alternative diet recipes. Both he and Little Cakeasurus Rex LOVED these cupcakes. In so many ways, you can’t really go wrong with chocolate.

Due to the heavy coconut flavor, I would not recommend this recipe as an alternative to traditional chocolate cupcakes. However, they certainly hold their own as a tasty chocolate coconut treat.

Gluten Free Chocolate Cookie Dough Cupcakes

I hope Jean enjoys the coconut flavor as much as my family did. You can check out her favorites for the month and enjoy one of the Gluten Free Chocolate Cookie Dough Cupcakes for yourself.

Don’t forget to let Jean know how much you love her custom cupcake flavor at As Seen on Jean. As always, please share your results with me too. You can tag @mscupcakeasaurus on Instagram.

Today we made life taste sweeter gluten-free style.

Gluten Free Chocolate Cookie Dough Cupcakes
Gluten Free Chocolate Cookie Dough Cupcakes
Print Recipe
These Gluten Free Chocolate Cookie Dough Cupcakes are made with organic coconut flour. The chocolate cupcake is rich and soft while the edible cookie dough topping is creamy and delicious.
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
15-20 minutes
Gluten Free Chocolate Cookie Dough Cupcakes
Gluten Free Chocolate Cookie Dough Cupcakes
Print Recipe
These Gluten Free Chocolate Cookie Dough Cupcakes are made with organic coconut flour. The chocolate cupcake is rich and soft while the edible cookie dough topping is creamy and delicious.
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
15-20 minutes
Ingredients
Gluten Free Chocolate Cupcakes
Servings: cupcakes
Instructions
Gluten Free Chocolate Cupcakes
  1. Preheat oven to 350 degrees Fahrenheit In a large bowl of an electric mixer with the paddle attachment, beat eggs and sugar on medium-high speed.
  2. In a small microwaveable bowl, place about a half a cup of semi sweet chocolate morsels. Microwave on high heat for ten seconds. Stir. Microwave for an additional 5-10 seconds until chocolate is melted and smooth. A half cup of semi chocolate morsels will be more than one Tablespoon melted, the remainder will be used for the Cookie Dough topping.
  3. In a separate bowl, whisk together the coconut flour, cocoa powder and salt.
  4. Add dry ingredients to the egg mixture a little at a time and mixing thoroughly between each addition.
  5. Add coconut oil, brewed coffee, and melted semi sweet chocolate morsels. Mix on medium speed until well blended.
  6. Fill lined cupcake tin 3/4 full. Bake for 15-20 minutes or until a toothpick inserted comes out clean. Cool on baking rack before adding topping.
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Pumpkin, Praline and Palm Trees

Will someone please phone Florida Weather Control and let them know that it is Autumn? That means temperatures should not be above 75 degrees and even that is high. How the heck am I supposed to get into the holiday spirit when I’m roasting in 90 degree temperatures? At least I have my pumpkin to help me feel better.

Little Cupcakeasaurus Rex carved his up and we got to watch it whither and melt over Halloween. I decided not to carve mine. So he’s just been chilling out in a corner of my kitchen. This pumpkin does not look like a carving pumpkin anyway. He is large and really really lumpy all over. He is my Lumpy Pumpky!

Pumpkins_Praline_and_Palm_Trees

It’s Friday y’all and as always I’m baking some tasty treats to share. In true Fall fashion, we are baking up some pumpkin favorites that can be a great addition to your Thanksgiving tables. Next week, I’ll be attending a turkey shoot and these treats can be appreciated there as well.

I started with the praline. This is so super easy it isn’t even funny. This recipe is more than enough to top your cupcakes so feel free to snack on a little too. I did!

Go ahead and lay out a cookie sheet and cover in parchment paper. Wax paper could work but parchment is so much more baking friendly. It makes the praline super easy to remove.

Pumpkin_Cupcakes_with_Pumpkin_Brown_Sugar_Frosting_and_Pecan_Praline

You’ll put two cups of granulated sugar in a saucepan on medium high heat and let it melt. I used my metal spoon to stir it up as it was heating and it was neat watching it turn from the white granules to the amber syrup. Then just add in two cups of whole pecans. I didn’t have to stir them in long, just a quick few flips with the spoon to make sure they were covered.

Pumpkin_Cupcakes_with_Pumpkin_Brown_Sugar_Frosting_and_Pecan_Praline

Pumpkin_Cupcakes_with_Pumpkin_Brown_Sugar_Frosting_and_Pecan_Praline

Spoon out the amber sugar syrup and pecans on to the parchment paper. The nuts will want to stick together and may make this a little difficult. Just smooth it out and try to get just one single layer of nuts on the cookie sheet. Then just set that to the side to cool. It actually doesn’t take too long at all. I sat it to the side while whipping up the batter and by the time I put the cupcakes in the oven the Pecan Praline was ready.

Pumpkin_Cupcakes_with_Pumpkin_Brown_Sugar_Frosting_and_Pecan_Praline

Making the praline brings back memories of baking and candy making with my stepmother years and years ago. During the holidays she would make a peanut brittle and a holiday peppermint bark. Maybe I can get into the holiday spirit after all.

Now for our delicious pumpkiny batter, we’ll start by sifting together our dry ingredients and then the wet ones. In a medium bowl, add in your flour, salt, baking soda, baking powder, cinnamon, allspice, cloves, nutmeg and ginger. Wait, do those last ingredients sound familiar? They should. That’s your Pumpkin spice flavoring. Almost the exact same ingredients are used for Apple Pie spice. I like to pretend I’m funny and make a joke about the difference between Apple Pie spice and Pumpkin spice. The ginger makes all the difference. Okay, so maybe that goes over better with my redheaded pals.

Pumpkin_Cupcakes_with_Pumpkin_Brown_Sugar_Frosting_and_Pecan_Praline

In your mixing bowl cream the butter, one cup of granulated sugar and half a cup of brown sugar. Similar to our butter cream in Caramel Cinnamon Apple Pie Cupcakes, it will become light and fluffy looking. Add in the eggs one at a time, mixing between them. Then you will mix in your dry ingredients in three parts alternating with the milk and lemon zest. This you’ll want to do on low speed because we don’t want flour flying everywhere. Last, add in the pumpkin puree and mix until well blended.

Pumpkin_Cupcakes_with_Pumpkin_Brown_Sugar_Frosting_and_Pecan_Praline Pumpkin_Cupcakes_with_Pumpkin_Brown_Sugar_Frosting_and_Pecan_Praline Pumpkin_Cupcakes_with_Pumpkin_Brown_Sugar_Frosting_and_Pecan_Praline Pumpkin_Cupcakes_with_Pumpkin_Brown_Sugar_Frosting_and_Pecan_Praline

Fill the liners 3/4 full and then pop them in the oven for 15-20 minutes. A toothpick will come out clean when they are done. They look like little pumpkin bread muffins and the whole house will smell heavenly.

I’ll be honest this icing is not what I expected it to be. At first it was supposed to be a light whipped cream type topping but my whipping cream was not cooperating. I will blame that on the 90 degree November I’ve got going on here. So a few additions turned this into a creamy, cheesy, brown sugary goodness.

I named it Pumpkin Brown Sugar frosting because I liked that the anagram would be PBS. I know that is silly but Whipped Cream Pumpkin Brown Sugar Cream Cheese frosting just seemed exorbitantly  lengthy.

Pumpkin_Cupcakes_with_Pumpkin_Brown_Sugar_Frosting_and_Pecan_Praline

 

Pour your whipping cream into your mixing bowl. Set your mixer to medium and basically just walk off for awhile. I’m serious, I got the mail, had some lunch, watched some Arrow on Netflix and then came back to my cream. Then you will add in the brown sugar, cream cheese, vanilla extract and Pumpkin spice. Again you can pretty much walk away while it beats itself to death. You’ll want to beat it until it is smooth, no lumps. Don’t be Lumpy Pumpky!

Pumpkin_Cupcakes_with_Pumpkin_Brown_Sugar_Frosting_and_Pecan_Praline

If the frosting is a bit wet, like mine was, just add in the powdered sugar. It thickens it right up and makes it much more manageable for piping.

Pumpkin_Cupcakes_with_Pumpkin_Brown_Sugar_Frosting_and_Pecan_Praline

Using Wilton’s 2A decorating tip, I piped the frosting on top. Then, it was time to add the crunch. Break off a few pieces of the Pecan Praline, try a bite, and then put the rest in a Ziploc bag. Since the praline tends to be glass sharp, I also laid out a kitchen towel and sandwiched the baggy between it. Then, SMASH IT WITH A HAMMER! I’m kidding. You don’t really need a hammer. I just used my body weight to crush the praline into little crumbly bits. Sprinkle as little or as much as you’d like on top of your beautiful cupcakes.

 

I also experimented at adding the Pecan Praline in a different way. I broke off a few larger pieces and stuck them up like Frozen’s ice walls. It looked okay, but it requires their removal before eating the cupcake. To get the full on flavor and texture effect, I find it best to crumble the Pecan Praline over the top, heavily.

Hopefully, you are able to enjoy these treats with a nice chill in the air overlooking beautiful Fall foliage. If not, you can still enjoy them almost as much with a nice AC breeze in the air overlooking palm trees. Either way,  they are a pretty sweet way to make life taste sweeter.

Pumpkin cupcakes with Pumpkin Brown Sugar Frosting and Pecan Praline
Print Recipe
Servings Prep Time
24 cupcakes 1 hour
Cook Time
30 minutes
Servings Prep Time
24 cupcakes 1 hour
Cook Time
30 minutes
Pumpkin cupcakes with Pumpkin Brown Sugar Frosting and Pecan Praline
Print Recipe
Servings Prep Time
24 cupcakes 1 hour
Cook Time
30 minutes
Servings Prep Time
24 cupcakes 1 hour
Cook Time
30 minutes
Ingredients
Pumpkin Cupcakes
Pumpkin Spice
Pecan Praline
Pumpkin Brown Sugar Frosting
Servings: cupcakes
Instructions
Pumpkin cupcakes
  1. Preheat oven to 350 degrees.
  2. Line 24 cupcakes with cute liners of your choice. Spray with cooking spray for easy removal.
  3. In a medium bowl, whisk together dry ingredients of Flour, baking powder, baking soda and Pumpkin spice.
  4. In a large mixing bowl, cream butter, sugar and brown sugar until light and fluffy.
  5. Add in four eggs one at a time mixing between them.
  6. Add flour mixture into mixing bowl into three parts. Alternate adding the milk and lemon zest. Mix until well blended.
  7. Add in pumpkin puree and blend completely.
  8. Fill 3/4 in cupcake pan. Bake at 350 degrees for 15-20 minutes. Toothpick should come out clean.
Pecan Praline
  1. Line cookie sheet with parchment paper.
  2. Pour sugar into saucepan and melt on medium high heat.
  3. When sugar is amber colored and smooth, add in pecans.
  4. Stir pecans until completely coated. Pour sugar and pecan mixture onto parchment paper.
  5. Once cool, remove praline from parchment and break into sizable pieces.
Brown Sugar Cream Cheese Frosting
  1. Whip whipping cream on medium high until the cream stiffens.
  2. Add in brown sugar, cream cheese, vanilla extract and Pumpkin spice. Beat on medium until smooth.
  3. If frosting appears wet, add in powdered sugar to stiffen.
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Caramel Cinnamon Apple Pie Cupcakes

Hey guys!

It is fall and most importantly October. As much as I wanted to share all sorts of Halloween inspired cupcake ideas with you the Cupcakeasaurus household just wasn’t having it. So, I thought maybe we could still stay in at least the autumn theme of things by having a caramel apple inspired cupcake.

 

There are several of these recipes floating around the internet and I figured I would try one out and see how it goes. Well folks, I’m sad to say that the recipe I found didn’t exactly make me think of caramel apples at first bite. No worries though, because the result was still delicious and still falls in line with the apples of autumn. I just can’t in good conscience name and label it Caramel Apple Cupcakes (even if there are both caramel and apples in the mix) knowing full well you’d expect it to taste like the sticky mess of apples you almost break your teeth on at the fair. Instead of inciting disappointment with mislabeling, I’ll just call this Caramel Cinnamon Apple Pie Cupcakes.

Caramel_Cinnamon_Apple_Pie_Cupcakes

      So the words “caramel” and “apple” are still in the name but I think this new name definitely better portrays the true flavors. Since cinnamon is such a distinct flavor I think it is essential to include in the name to let folks know what they are getting into before their first bite.

     Remember our Apple Bacon Cupcakes and how they could easily be mistaken for a muffin if not iced appropriately? Well, the same could easily be said for these too. At first glance you’d think these are Cinnamon Apple muffins. Don’t let their breakfasty look fool you though; these are full on delicious dessert cupcakes. Without that sticky caramel layer topped with a fluffy cinnamon butter cream, someone could very easily fall into the muffin trap. The whole house smells of apples and cinnamon. Who needs candles when you are a baker? Who needs perfume either for that matter? While lying in bed Captain Cupcakeasaurus leaned in to kiss my forehead and couldn’t help but notice that my hair smelled of baked goods. Of all the things a woman (or dinosaur for that matter) could smell like, I’m pretty sure tasty deliciousness is among one of the best.

Caramel_Cinnamon_Apple_Pie_Cupcakes

      I have to let you know up front this is another one of those recipes that has a few more steps than the average Joe recipe. It doesn’t require anything too fancy or complicated but it is more than just mix the ingredients together and pop in an oven.

       First things first though. The first majorly important step is to make the base cupcake. Well, there isn’t much we can do without that, is there? 

Caramel Cinnamon Apple Pie Cupcakes
Print Recipe
Cinnamon Apple Pie Cupcake filled with cinnamon apple compote, dripping with sweet caramel sauce and topped with Fluffy Cinnamon Butter Cream Icing
Servings Prep Time
24 cupcakes 40 minutes
Cook Time
18-20 minutes
Servings Prep Time
24 cupcakes 40 minutes
Cook Time
18-20 minutes
Caramel Cinnamon Apple Pie Cupcakes
Print Recipe
Cinnamon Apple Pie Cupcake filled with cinnamon apple compote, dripping with sweet caramel sauce and topped with Fluffy Cinnamon Butter Cream Icing
Servings Prep Time
24 cupcakes 40 minutes
Cook Time
18-20 minutes
Servings Prep Time
24 cupcakes 40 minutes
Cook Time
18-20 minutes
Ingredients
Cinnamon Apple Pie Cupcake base
Cinnamon Apple Compote
Caramel Topping
Fluffy Cinnamon Butter Cream Icing
Servings: cupcakes
Instructions
  1. Preheat oven to 350 degrees. In a large mixing bowl, combine all dry ingredients (flour, baking powder, baking soda, salt, cinnamon, brown sugar and granulated sugar).
  2. If using a stand mixer, keep on low setting while adding in ingredients. If not, add each ingredient and then mix thoroughly before adding the next. Mix in butter, eggs, milk, and vanilla until batter is well mixed.
  3. Add in the chopped apples last. The batter will be slightly runny and lumpy.
  4. Line 24 cupcake tins with liners of choice. Quick spray with cooking spray to make removal of liners easier. Fill cups 3/4 of the way and bake at 350 degrees for 18-20 minutes or until toothpick comes out clean.
Cinnamon Apple Compote
  1. Chop apples very small. Place apples and all other ingredients into sauce pan and cook over medium heat. Apples will become tender and the sugar will become like syrup.
Caramel Topping
  1. Combine full bag of caramels with 2 Tablespoons of milk in a sauce pan. Cook on medium heat stirring constantly until caramels are thoroughly melted.
Fluffy Cinnamon Butter Cream Icing
  1. Butter will need to be extra soft so let warm on counter top before starting. Place butter in mixing bowl and whisk on medium until fluffy. Add in sugar, flour, vanilla and cinnamon. Whip on medium until smooth. The icing will appear to be light and fluffy.
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Next comes the extra steps. One of the extra steps is to create this delicious apple compote. That sounds fancy, right? Well, the apple compote is pretty much apple pie filling and adds to the apple-y goodness of these little cakes. This is also the step that really makes your house smell like it was baked in Martha Stewart’s oven. Apple compote just makes you sound like you are a professional pastry chef, never mind the homework clutter on the table or the sink full  of dishes beside your work station. Maybe that’s just my work station. And by work station, I mean this little corner of counter space I’ve managed to clear off for myself and put down a cutting board.

Caramel_Cinnamon_Apple_Cupcakes

Once your cupcakes are nice and cool, using a melon baller, or eyeball scooper (see I can still be Halloweeny), or a knife like I did, scoop out a hole in the middle of the cupcakes. Similar to the Kahlua Chocolate Cherry Cupcakes, make sure not to dig too deep. Apple pie filling on the floor isn’t going to be good for anyone.

received_895884287159258Caramel_Cinnamon_Apple_Pie_Cupcakes

Once holes are scooped, just spoon the compote into the holes. No special tools are required. I simply used a regular dining spoon for this part. Even though there are extra steps, it doesn’t mean they all have to be hard.

Caramel_Cinnamon_Apple_Pie_Cupcakes

Alright, so now we have all our cinnamon and apples. Where does the caramel come in? Well, that is another one of those extra steps but it too isn’t that difficult and completely worth the time and effort.

 

Just melt your caramels with a little bit of milk to get them all melted and smooth. The package says to use water for caramel apples but I felt the milk better suited our needs. Stir constantly because this stuff is super sticky and we definitely don’t want it to burn. And similar to the Apple Compote, just spoon the caramel over the top of each cupcake. I try to aim and cover the Compote holes first and then work my way out to the edge. Warning: the caramel may run off the sides and down the side of your cupcake. Make sure to have the cupcakes on an easy to clean surface just in case you have some caramel spillage.

 

The final step that really puts the finishing touch on these is the rich buttery Fluffy Cinnamon Butter Cream Icing. It is essential for the butter to be soft because it really allows it to be whipped into shape. This icing is so creamy that I didn’t even use a decorator tip to ice the tops. I just snipped the end off of a disposable pastry bag and swirled it on top of the Caramel Topping. I personally prefer to do a smaller amount of icing on the top so the Caramel Topping is still visible.

Caramel_Cinnamon_Apple_Pie_Cupcakes

These cupcakes may not have been what I was aiming for as far as being a caramel apple on a stick but they certainly delivered on flavor. Little Cupcakeasaurus Rex had one for snack today and even he approves of this delicious Caramel Cinnamon Apple Pie Cupcake treat.

Caramel_Cinnamon_Apple_Cupcakes