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    Spiced Apple Cupcakes with Caramel-Penuche Frosting

    clock-icon42 minutes
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    Pixicook editorial team

    Delicious cupcakes filled with caramelized apples and topped with a rich caramel-penuche frosting.

    Ingredients for Spiced Apple Cupcakes with Caramel-Penuche Frosting

    units in
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    units in
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    serves
    12 peoplechevron
    serves
    12 peoplechevron

    Granny Smith Apples, diced into 1/4-inch cubes

    each

    Substitute chevron-down

    Brown Sugar

    tablespoons

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    Vegan Margarine, melted

    tablespoons

    Substitute chevron-down

    Soy Milk

    cups

    Substitute chevron-down

    Lemon Juice

    tablespoons

    Substitute chevron-down

    Canola Oil

    cups

    Substitute chevron-down

    Granulated Sugar

    cups

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    Lemon Zest, grated

    teaspoons

    Substitute chevron-down

    Vanilla Extract

    teaspoons

    Substitute chevron-down

    All Purpose Flour, sifted

    cups

    Substitute chevron-down

    Baking Soda

    teaspoons

    Substitute chevron-down

    Baking Powder

    teaspoons

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    Ground cinnamon

    teaspoons

    Substitute chevron-down

    Ground Nutmeg

    teaspoons

    Substitute chevron-down

    Granulated Sugar

    cups

    Substitute chevron-down

    Molasses

    tablespoons

    Substitute chevron-down

    Soy Creamer

    cups

    Substitute chevron-down

    Soy Milk Powder

    tablespoons

    Substitute chevron-down

    Salt

    pinches

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    Confectioners’ Sugar

    cups

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    Vanilla Extract

    teaspoons

    Substitute chevron-down

    Roasted Peanuts, chopped

    cups

    Substitute chevron-down

    How to Make Spiced Apple Cupcakes with Caramel-Penuche Frosting

    1. Preheat Oven and Prepare Muffin Tin

    Start by preheating your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.

    2. Dice and Caramelize Apples

    Dice the apples into 1/4-inch cubes. In a heavy skillet, melt 1 tablespoon of vegan margarine over medium heat, add the diced apples and 2 tablespoons of brown sugar. Cook for about 12 minutes until the apples are lightly caramelized.

    3. Prepare Wet Ingredients

    In a large bowl, combine 1 cup of soy milk and 1 tablespoon of lemon juice, letting it sit for a minute to curdle slightly. Then add 1/3 cup of canola oil, 3/4 cup of granulated sugar, 1 teaspoon of grated lemon zest, and 1 teaspoon of vanilla extract. Stir until well mixed.

    4. Prepare Dry Ingredients

    In a separate bowl, sift together 1.5 cups of all-purpose flour, 1.5 teaspoons of baking soda, 0.5 teaspoon of baking powder, 0.25 teaspoon of salt, 1 teaspoon of ground cinnamon, and 0.25 teaspoon of ground nutmeg. Gradually add the dry ingredients to the wet mixture, stirring until just moistened.

    5. Fold in Caramelized Apples

    Fold in the sautéed apples along with their juices into the batter. Spoon the batter into the prepared muffin tin, filling each liner about three-quarters full.

    6. Bake Cupcakes

    Bake the cupcakes for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

    7. Prepare Caramel-Penuche Frosting

    In a heavy-bottomed saucepan, combine 0.5 cup of granulated sugar, 3 tablespoons of vegan margarine, 1 tablespoon of molasses, 0.33 cup of soy creamer, 2 tablespoons of soy milk powder, and a pinch of salt. Cook over medium heat, stirring constantly, for about 7-8 minutes until the mixture is smooth and slightly thickened.

    8. Beat in Confectioners' Sugar

    Remove the saucepan from the heat and let it cool slightly. Using electric beaters, gradually beat in 2.5 cups of confectioners' sugar and 1 teaspoon of vanilla extract until the frosting is thick, smooth, and fudgelike.

    9. Frost Cupcakes and Add Peanuts

    Once the cupcakes are completely cool, frost them generously with the Caramel-Penuche frosting and sprinkle with chopped, roasted peanuts for an added crunch.


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