⅓c.brown sugarpacked (I used the dark kind, but I think light would be better)
2tbsp.creamor milk
1tbsp.vanilla extractor 1 tsp. vanilla powder
½tsp.cinnamon
1.5 - 2c.icing sugarmust be sifted
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Instructions
Cupcakes
Preheat oven to 350°F. Peel and cut apple(s) into small dices. Prepare cupcake batter according to directions, but using only ¾ of required amount of water.
Add vanilla, cinnamon and brown sugar and stir in apple dices. Line cupcake pan.
Fill liners no more than ¾ with batter and bake for 15-20 minutes. Cool cupcakes for 5 minutes in pan, then let fully cool on a rack.
Filling
To fill the cooled cupcakes cut a hole into each one (I used a large icing tip but a knife works too). Reserve the very top of the cut out. Fill dulce de leche or other thick caramel sauce into a pastry bag and pipe into the cupcake hole. Close with the very top of the cut out.
Vanilla Caramel Glaze
Have all ingredients ready before you get started. In a small saucepan melt butter over medium heat, add sugar and bring to a boil. Stirring almost constantly. Once boiling, reduce heat and continue boiling for two minutes. Remove from heat and stir in milk/cream and vanilla. Be careful, mixture will bubble. Whisk in icing sugar half a cup at a time until glaze has desired consistency. Pour over cupcakes.
Keyword Caramel Apple Cupcakes
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