I took a little road trip to visit my daughter at college and celebrate her birthday. Of course I wasn’t going to show up empty handed so I decided to whip up a batch of about 60 cupcakes!
I figured she could celebrate her birthday and make some new friends by sharing these decadent little treats along with some Cookie Dough Cupcakes and Chocolate Cupcakes with Salted Caramel Filling.
It was a perfect little Birthday surprise and the girls on her floor thoroughly enjoyed helping her devour them!
Ingredients
For the Cupcakes
- 3 Cups All-purpose flour
- 2 teaspoons Baking powder
- 3 teaspoons Ground cinnamon
- 1 teaspoon Salt
- 2 Sticks Unsalted butter ,softened
- 2 Cup Sugar
- 4 Large Eggs ,room temperature
- 2 teaspoons Vanilla extract
- 1/2 Cup Sour cream
- 2/3 Cup Milk
For the apple pie filling
- 4 Medium Apples ,peeled, cored and diced
- 4 Tablespoons Unsalted butter
- 1/2 Cup Brown sugar
Lemon juice from half of a lemon
- 1 teaspoon Cinnamon
- 1 teaspoon Cornstarch
- For the salted Caramel
- 1 Cup Sugar
- 6 Tablespoons Salted butter ,cut in slices
- 1/2 Cup Heavy cream at room temperature
For the salted caramel buttercream
- 1/2 Cup Sugar
- 4 Tablespoons Water
- 1/2 Cup Heavy cream
- 2 teaspoons Vanilla extract
- 2 Sticks Salted butter , at room temperature
- 2 Sticks Unsalted butter , at room temperature
- 1 teaspoon Sea salt
- 3 Cups Confectioner sugar
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Instructions
For the Cupcakes
- Preheat oven to 350 Degrees F. Line cupcake pan with paper cups. Should make about 24.
- In a medium bowl, whisk together the flour, baking powder, ground cinnamon, and salt.
- In a large bowl cream together butter and sugar until light and fluffy. Mix in eggs one at a time until well mixed. Pour in vanilla, sour cream and milk until combined. Slowly stir in dry ingredients until no lumps remain. Batter will be thick.
- ............................................
for full recipes please see : www.familytabletreasures.com
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