Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tbsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 cup (115g) unsalted butter, softened
  • 1 cup (200g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 0.5 cup (120ml) sour cream
  • 1 cup (150g) Granny Smith apples, finely diced
  • 1 cup (230g) unsalted butter, softened
  • 3 cups (375g) powdered sugar, sifted
  • 0.25 cup (60ml) salted caramel sauce
  • 1.5 tbsp heavy cream
  • 0.5 cup (150g) apple pie filling, finely chopped

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 12-count muffin tin with paper cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and nutmeg until well combined.
  3. In a large bowl or stand mixer, beat 0.5 cup softened butter and light brown sugar for at least 3 minutes until the mixture is pale and fluffy.
  4. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  5. Gradually add the dry ingredients and the sour cream to the butter mixture, alternating between them, starting and ending with the dry ingredients.
  6. Gently fold in the finely diced Granny Smith apples using a rubber spatula. Stop as soon as they are distributed.
  7. Divide the batter evenly into the prepared liners and bake for 22 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
  8. Prepare the buttercream by beating 1 cup softened butter with sifted powdered sugar for 5 minutes until it looks like white clouds.
  9. Add the salted caramel sauce and heavy cream. Beat on high until light and airy.
  10. Using a paring knife, remove a small portion of the center of each cooled cupcake and fill with a teaspoon of chopped apple pie filling.
  11. Pipe the salted caramel buttercream onto the cupcakes and finish with a pinch of flaky sea salt.