Ingredients
Scale
For the cake:
- 1 cup apple cider
- 1 3/4 cups of all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 8 tablespoons of unsalted butter (one stick)
- 1 cup plus 2 tbsp sugar
- 1 large egg
- 1/2 cup whole milk
- 1 tsp vanilla
- 1 1/4 tsp ground cinnamon
- 1/4 tsp ground clove
- 1/8 ground nutmeg
- 3/4 tsp allspice
- 1 Honey Crisp apple, peeled and cored, and then pureed
For the icing:
- 1 8 ounce package of cream cheese
- 1 stick of butter
- 5 cups of powdered sugar
- 1/4 cup plus 3 tsp bourbon
- 1/2 tsp vanilla
For the caramel sauce:
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 cup plus heavy cream
- 1 tbsp butter
- 1 1/2 tbsp bourbon
Instructions
For the cupcakes:
- Heat the apple cider in a small saucepan on medium heat until it reduces by half, making 1/2 cup
- Preheat oven to 350 degrees and line a muffin tin with cupcake liners.
- Whisk flours, salt, spices, and baking powder together in a large bowl.
- Cream butter and sugar together in a stand mixer until light and fluffy. About 3 minutes.
- Add the egg and beat until well combined.
- Mix milk and vanilla together and while the mixer is on low add 1/3 of the flour mixture followed by 1/3 of the milk, keep alternating wet and dry ingredients until all are incorporated.
- Pour in the pureed apples and reduced apple cider and mix to combine.
- Divide the mixture evenly between the cupcake liners and bake for 20-25 minutes or until the cake springs back when touched and a knife comes out clean.
For the icing:
- In a stand mixer with the paddle attachment, beat the cream cheese and butter together.
- Slowly add in the powder sugar one cup at a time.
- Add in the vanilla and bourbon and mix until combined.
For the caramel:
- Make the caramel sauce by mixing the sugar and water in a small saucepan. Bring to a boil, then simmer over medium-high heat for 10 minutes, until the mix begins to change color and becomes a deep amber color. Gently swirl the pan from time to time to distribute the heat. Remove from the heat and carefully stir in the cream and bourbon. If the caramel starts to crystalize, return the pan to low heat and stir until smooth. Set aside to cool and thicken for about 30 minutes.