- 190g - 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/4 tsp salt
- 55g - 1/4 cup unsalted butter, room temperature
- 60ml - 1/4 cup vegetable oil
- 50g - 1/4 cup sugar
- 110g - 1/2 cup packed brown sugar
- 3/4 tsp vanilla extract
- 40g - 3 tbsp sour cream
- 2 large eggs
- 180ml - 3/4 cup milk
- 1 cup finely chopped apple
- 250g - 1 cup unsalted butter, softened
- 250g - 2 cups icing (confectioners’) sugar
- 2–4 tsp vanilla extract or vanilla bean paste
- 2 tbsp full-cream (whole) milk (at room temperature) (optional, but recommended)
- 5 tbsp caramel frosting + extra to drizzle
- Preheat oven to 350°F (176°C) and prepare a cupcake pan with white cupcake liners.
- Add the flour, baking powder, cinnamon, nutmeg and salt into a medium sized mixing bowl and mix until well combined. Set aside.
- Add the butter, oil and both sugars to a large mixing bowl and whip using a whisk until pale and creamy. About 3-4 minutes. Add the vanilla extract and sour cream and mix in until combined. Add the eggs and mix in. Then add half the dry ingredients. Mix until no dry ingredients are showing. Add the milk, mix to combine. Then add the remaining dry ingredients and mix. Add the chopped apples and fold through the batter.
- Fill the cupcake liners 3/4 of the way and bake for 18-20 minutes. Place on a cooling rack and allow to cool completely.
- Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. You can also use an electric hand mixer for this recipe, but if you do use a hand mixer, just make sure your bowl is large. Mix the butter on low speed to begin with, then switch to the highest speed and mix for 5 minutes until the butter is fluffy and turns pale in colour.
- Stop your mixer and scrape down the side of the bowl using a spatula. Add the icing sugar and vanilla extract and mix again on low speed. LOW SPEED PEOPLE! The last thing you need is to end up in a sugar dust storm! (I’m speaking from experience…)
- Once all the sugar has been incorporated, it’s safe to turn your mixer up to high speed. Continue beating on high speed for about 5–6 minutes, or until the butter turns pale in colour and becomes fluffy again. If you want to soften your buttercream and make it a little smoother, add the milk and continue mixing for another couple of minutes on medium speed. Add the caramel and mix to combine.
- Fit the end of a piping bag with an open star tip and frost swirls on each cupcake. Add a wedge of apples right before you serve it and then drizzle with caramel.
- Cupcakes can be stored in the fridge in an aright container.