Delicious Buttermilk Cupcakes with Caramel Icing topped with a mini candied apple!
I haven’t hit my cookie baking craze for the holidays quite yet. It will come in another week or so, but for now I’m baking scrumptious Fall cupcakes, which just might put me behind the blogging holiday schedule according to what I see on Pinterest! Christmas cookies are in full pinning force, and boy there are some scrumptious looking treats!
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 cupcakes first!
I made a mini birthday cake for my good friend, Michele and these cupcakes! The buttermilk cake 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! They are also the perfect candy apple topper for these cupcakes!
- 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!