Ingredients
- Cupcakes:
- 2 eggs
- 1/2 cup (1 stick) unsalted butter, melted
- 2/3 cup light brown sugar
- 1/3 cup sugar
- 1/3 cup milk (I used almond milk)
- 1 Tbsp vanilla extract
- 1 and 1/2 cups quinoa flour (GREAT FOR BAKING!)
- 1/4 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 small apples, chopped into fine pieces (about 1.5 cups) (I left mine roughly chopped and would prefer them much more fine)
- Salted Caramel Frosting:
- 1/2 cup (1 stick) salted butter
- 1 cup dark brown sugar
- 1/3 cup heavy cream (I used "blend cream")
- 1/4 tsp salt (I used coarse ground sea salt)
- 2-3 cups powdered sugar, sifted
Directions
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Preheat oven to 350F degrees. Line muffin pan with baking cups. Set aside.
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In a large bowl, whisk together the eggs, melted butter, sugars, milk, and vanilla until completely smooth. Set aside. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Slowly add the wet ingredients and stir until JUST combined. Do not overmix. Slowly mix in the apples.
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Fill each baking cup about 2/3 full and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
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While the cupcakes are cooling, melt the butter in a small saucepan. Once melted, add brown sugar and heavy cream. Stir constantly over medium heat until sugar is dissolved. Add salt. Allow to bubble for about 1 minute. Remove from heat and allow to slightly cool. Beat in powdered sugar 1 cup at a time, until you reach desired consistency. Frost cooled cupcakes and adorn with coarse ground sea salt and/or caramel sauce and “gold leaf” sprinkles.