Thanksgiving Dessert Alternative: Caramel Apple Cupcakes Recipe
DESCRIPTION: Sour cream cupcake batter is filled with chunks of tart apples and walnuts and then topped with streusel and caramel.
FIELD NOTES: Instead of an apple pie at Thanksgiving, make these apple-and- walnut-filled cupcakes as a twist on a traditional dessert offering. Because the streusel and caramel are sweet, it’s best to use tart apples, such as Granny Smith, to balance out the flavors.
LIFESPAN: Cupcakes are best served the same day. Store at room temperature in airtight container.
(Yield: 18 sticky caramel cupcakes)
- 18 paper liners of your choice
- 2⁄3 cup peeled and diced Granny Smith apples
- 2⁄3 cup walnut halves, toasted and chopped
- 1 batch batter and streusel from Crumb Cake Cupcakes (see below), prepared without fruit or nuts
- 18 Kraft caramels
1. Preheat oven to 350oF. Place paper liners in all wells of one 12-cup and one 6-cup cupcake tin.
2. Fold the chopped apples and walnuts into the plain cupcake batter. Fill each paper liner about one-quarter of the way full with batter. Top with a bit of streusel, then fill with remaining batter. Top with remaining streusel. Bake for about 22 minutes, or until a toothpick inserted in the center shows a few moist crumbs. Cool pans on racks for 5 minutes, then remove cupcakes to cooling racks to cool completely.
3. Melt caramels in top of double boiler or in microwave. Drizzle caramel over tops of cooled cupcakes using a fork or teaspoon. Cupcakes are now ready to serve.
Recipe © 2012 by Dede Wilson and used by permission of The Harvard Common Press.