3 oz (85 g) unsalted butter, at room temperature
5.3 oz (150 g) sugar
2 eggs
1 tsp vanilla sugar
5.3 oz (150 g) all-purpose flour
1 tsp baking powder
4.1 oz (120 ml) milk
a pinch of salt
For the frosting (depending on the size of the cupcakes):
10.6 oz (300 g) or 7 oz (200 g) cream cheese
7 oz (200 g) or 4.6 oz (130 g) unsalted butter
2.8 oz (80 g) or 1.8 oz (50 g) powdered sugar
For the filling:
2 medium-sized tart-sweet apples
1-2 tsp cinnamon
5.3 oz (150 g) sugar
6 oz (170 ml) heavy cream (33% fat)
1 oz (30 g) unsalted butter
a pinch of salt
First, let’s make the caramel.
Place a small saucepan with sugar over low heat.
Stir the sugar until it melts completely.
In another saucepan, heat the heavy cream until it’s almost boiling.
Once the sugar has fully melted (be careful not to let it burn), remove it from the heat and add the butter and salt, mixing thoroughly.
Gradually pour in the hot cream while stirring well.
Return the saucepan to low heat and stir for about 6-8 minutes.
Once ready, transfer the caramel to a bowl and let it cool at room temperature, covering it with plastic wrap or a bag to prevent a crust from forming on the surface.
Next, let’s prepare the batter.
Sift the flour with salt and baking powder.
In another bowl, beat the sugar and vanilla sugar with the softened butter until well combined.
Add the eggs one at a time, mixing well after each addition.
Next, add half of the dry ingredients, then the milk, and finally the remaining dry mixture.
Divide the batter among cupcake liners and bake for 20-25 minutes at 350°F (180°C).
You should get 12 cupcakes.
While the cupcakes are baking, peel and dice the apples.
Heat one tablespoon of the caramel in a skillet.
Add the apples and cinnamon, and caramelize them for a couple of minutes until soft.
Transfer to a bowl, let cool, and once completely cooled, mix with the remaining caramel.
Now, let’s prepare the frosting.
Beat the softened butter with a mixer for a few minutes until it lightens in color.
Add the powdered sugar and cream cheese, and mix until smooth.
Stir with a spoon until fully combined.
Allow the baked cupcakes to cool completely, then use a sharp knife to cut out the centers.
Fill the cupcakes with the apple mixture and replace the tops.
Transfer the frosting to a piping bag and decorate the cupcakes with white swirls.
Feel free to add your own touches.
You can sprinkle each cupcake with cinnamon.
Refrigerate the cupcakes for an hour.