Caramel Apple Cupcakes

Caramel Apple Cupcakes With Decadent Caramel Buttercream is a holiday dessert that’s sure to impress! Are you looking for ways to improve a box cake mix to make your prep time easier? Chef Tom shows how to do just that. With a rich frosting and apple pie filling, you won’t believe how good these cupcakes are!

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For recipe video visit: https://www.atbbq.com/

Learn more about the Yoder Smokers YS640S here: https://www.yodersmokers.com/

INGREDIENTS

    Cupcakes:
    • 1 box spice cake mix
    • 1/2 cup unsalted butter, melted
    • 3 eggs
    • 1 cup whole milk
    Apple Filling:
    • 2 tbsp unsalted butter
    • 2 lb Granny Smith apples
    • 2/3 cup brown sugar
    • 2 tbsp pumpkin pie spice
    • 1 tsp Noble Saltworks Whiskey Barrel Smoked Salt
    • 1 tsp vanilla extract
    • 1 tsp lemon zest
    • 2 tbsp cornstarch
    • 1 tbsp lemon juice
    Salted Caramel Sauce:
    • 1/2 cup white sugar
    • 1/4 cup light corn syrup
    • 3/4 tsp Jacobsen Salt Co. Kosher Sea Salt
    • 1/4 cup heavy cream
    • 1/2 tsp vanilla extract
    • 2 tbsp unsalted butter, diced
    Caramel Buttercream:
    • 1 cup unsalted butter, room temp
    • 4 cups powdered sugar
    • 1/3 cup Salted Caramel Sauce
    • 2 tbsp heavy cream
    • 1 tsp vanilla extract
    • 1/4 tsp Jacobsen Salt Co. Kosher Sea Salt

INSTRUCTIONS

  1. Preheat your Yoder Smokers YS640S Pellet Grill to 375ºF set up for indirect grilling (diffuser plate installed).
  2. To make the cupcakes, whisk together the spice cake mix, melted butter, eggs and whole milk. Line a cupcake pan with cupcake papers. Pour about three tablespoons of the batter into each of the cups. Transfer to the second shelf of the grill and bake until a toothpick inserted into the center of the cupcake comes out clean, about 20 minutes.
  3. To make the apple filling, melt the butter in a Lodge 12” Cast Iron Skillet over medium heat. Add the apples, brown sugar, pumpkin pie spice, smoked salt and vanilla extract. Cook until the apples begin to soften, but are not mushy. Combine the cornstarch, bourbon and lemon juice. Stir to dissolve. Pour the slurry into the apple pie filling. Cook until thickened. Remove from heat. Transfer to the refrigerator to cool.
  4. To make the caramel buttercream, place the softened butter in the bowl of a stand mixer. Using the whisk attachment, whip over high speed until the butter has increased in volume and lightened in color, about 3 minutes. Add half of the powdered sugar to the bowl. Whisk over low speed until incorporated. Add the second half and repeat. Add the caramel sauce, vanilla, salt and heavy cream. Whisk until incorporated, then transfer to a piping bag with a star tip.
  5. To make the caramel buttercream, place the softened butter in the bowl of a stand mixer. Using the whisk attachment, whip over high speed until the butter has increased in volume and lightened in color, about 3 minutes. Add half of the powdered sugar to the bowl. Whisk over low speed until incorporated. Add the second half and repeat. Add the caramel sauce, vanilla, salt and heavy cream. Whisk until incorporated, then transfer to a piping bag with a star tip.
  6. Core out the center of each cupcake (I used a pineapple corer). Place one heaping tablespoon of filling in the center. Pipe frosting on top of the cupcakes. Drizzle with caramel sauce.