Fall-Inspired Caramel Apple Cupcakes
Ingredients
- 2 cups almond flour
- 2 tablespoons coconut flour
- 2 eggs
- 2/3 cup milk of choice
- 1/2 cup sugar
- 1/4 cup unsweetened applesauce
- 2 tablespoons melted butter
- 1 granny smith apple, peeled and finely shredded
- 2 teaspoons vanilla
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
Caramel frosting
- 1/2 cup unsalted butter, room temperature
- 1 cup powdered sugar
- 1 tablespoon caramel sauce
- 1 teaspoon vanilla
Preparation
In a mixing bowl, whisk together eggs, sugar, milk, applesauce, butter, and vanilla extract.
In a separate bowl, whisk together almond flour, coconut flour, baking powder, and cinnamon.
Combine the dry ingredients with the wet ingredients and mix until no clumps remain.
Fold in the shredded apple.
Fill 12 lined muffin cups three-quarters full.
Bake at 350 degrees Fahrenheit for 24 to 26 minutes.
For the frosting, use an electric mixer to cream the butter.
Slowly add the powdered sugar.
Finally, add the caramel sauce and vanilla, and mix until fluffy.
Frost the cupcakes and top with a caramel sauce drizzle.
Tips
Double the caramel frosting recipe if you want more frosting on each cupcake.
Perfect for Fall or Thanksgiving festivities.
