These totally bring out the kid in me.

I remember when I was a youngin’ and I went to some Halloween party. My stunning Tinkerbell costume won first prize and I went bobbing for apples! For some reason caramel apples always remind me of that experience.

But let’s talk cupcakes. These cupcakes are the moistest cupcakes I’ve ever had. I was going to make my own recipe, but while I was doing my research I found that the internet raved over Martha’s cupcakes. I decided to give them and try and they really are just perfect! So moist, perfectly sweet, and apple-y! I used a blend of red and green apples that give the cupcake perfect balance.

Oh, and this buttercream. So rich and decadent. It’s made with real caramel and topped with the crunch of toffee bits for an added candied apple effect.

These are sure to please as a Thanksgiving dessert or a generous Holiday gift for people. Like your co-workers. They’ll appreciate it. Trust me, I know from experience.

It’ll also bring out the kid in them

Spiced Apple Cupcakes:
Original Recipe From Martha Stewart
Ingredients: (makes 24)
2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
4 cups of grated apple (I used 3 red apples and 3 green)
Directions:
Preheat oven to 350 degrees F. Line a cupcake pan with paper liners and set aside. In a medium sized bowl whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside. In a large bowl cream together the butter and sugar. Beat in the eggs and vanilla until combined. Then, beat in the grated apple. Once combined beat in the flour mixture until it forms a batter-like mixture. Fill each cupcake liner 2/3rd’s of the way full (I use a regular size ice cream scoop) and bake for 25-30 minutes. Let cool completely before frosting.

Caramel Buttercream:
Lightly adapted from Table For Two
Ingredients:
20 caramel candies, unwrapped
4 tablespoons heavy cream
2 sticks unsalted butter, room temperature
1/2 teaspoon salt
4 cups powdered sugar, divided
Toffee bits, for garnish
Directions:
Heat together the caramel candies and heavy cream, stirring constantly until smooth. Take off the heat and let cool slightly. Beat together the butter, salt, and 2 cups of powdered sugar. Pour in the caramel* and beat until combined. Beat in the rest of the powdered sugar until it forms a smooth mixture. Frost cupcakes and garnish with toffee bits. Enjoy!