Delicious Buttermilk Cupcakes topped with Caramel Icing and a mini candied apple! Fun fall treat for any gathering! Light and tender cupcake with just the right amount of sweetness in the caramel frosting.
According to Pinterest I’m already behind the blogging holiday schedule. Yep, there are tons of holiday desserts already circulating.
I’m never in a rush for the holiday season. It’s hard to just enjoy right now instead of looking toward what is next, which is what bloggers need to do so we don’t fall behind the eight ball.
Fall is my favorite time of year, and I’m determined not the rush the season along by baking Christmas cookies just yet. Let’s enjoy Thanksgiving and these buttermilk cupcakes first!
Are you with me?
Buttermilk Cupcake Recipe With Mini Candy Apples
These cupcakes are just super adorable and fun to make. This recipe is your typical lots of sugar and flour recipe.
There is nothing diet-like in this recipe. In fact, I won’t recommend any modifications. Sometimes it’s ok to indulge. As long as lingering medical conditions don’t set you back.
Buttermilk cake adds a nice tang, is tender and tasty, but what really brings the flavors together is the earthy caramel icing!
Plus, I added an extra special decoration. What looks like a cherry on top of the cupcake is actually a mini candy apple!
These crispy adorable Crimson Gold apples were at my grocery store and I had to have them. I bought two bags full!
Aren’t they the cutest little apples you’ve ever seen? They’re a perfect little sweet and flavorful snack!
Crimson Gold apples also are the perfect candy apple topper for these cupcakes!
Why Use Buttermilk In Vanilla Cupcakes?
Buttermilk is acidic, which helps break down gluten aiding it tender cupcakes.
In addition, the reaction of the buttermilk and baking soda together adds air giving these buttermilk cupcakes a nice airy texture.
Can I Use Powdered Buttermilk?
Yes! Powder buttermilk works fine in baked goods adding the same yummy flavor and texture.
Although there are some tips to consider. I find that the powdered buttermilk can clump up when reconstituted, so you need to mix well.
One way to incorporate powder buttermilk is to whisk it into the dry ingredients, then add the extra water it calls for in the liquid ingredients.
How To Store Candied Apples
These mini candied apples will last several days at room temperature or up to two weeks in the refrigerator.
Although, I recommend covering them to keep them dry so that the candy doesn’t get gooey or extra sticky.
To keep the buttermilk cupcakes fresh as well, add the apples just before serving.
- 1 cup butter, unsalted and at room temperture
- 2 cups granulated sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1/2 stick (4 ounce) butter, unsalted
- 1 cup brown sugar, packed
- 2/3 cup heavy whipping cream
- 2 cups powdered sugar, sifted
- 12 Crimson Apples
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 3/4 cup water
- 4-6 drops red food coloring
Insert popsicle sticks (12) into half of the cupcakes for a caramel apple look!
Amount Per Serving: Calories: 390Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 52mgSodium: 86mgCarbohydrates: 72gFiber: 3gSugar: 57gProtein: 3g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
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