Apple Spice Cupcakes With Praline Filling and Brown Sugar Frosting Recipe

Ingredients

Apple Spice Cupcakes

• 0.5 cup salted butter
• 3 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg (preferably freshly grated)
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 3 eggs (room temperature)
• 2 cups peeled and grated apples (preferably a combination of sweet and tart, such as Honeycrisp and Granny Smith)
• 1 cup white sugar
• 1 cup packed dark brown sugar
• 1 cup unsweetened applesauce
• 0.5 cup vegetable oil
• 2 teaspoons vanilla extract or paste
• 1 teaspoon maple extract
• 1 cup chopped pecans

Praline Filling

• 0.25 cup salted butter
• 0.5 cup chopped pecans
• 1 cup packed dark brown sugar
• 1 cup heavy cream
• 0.25 cup dark corn syrup
• 1 tablespoon cornstarch
• pinch salt
• 1 teaspoon vanilla extract or paste

Brown Sugar Frosting

• 2 cups salted butter (softened)
• 1 cup packed dark brown sugar
• 1 tablespoon molasses
• 1 tablespoon vanilla extract or paste
• 2 pounds powdered sugar (about 7½ to 8 cups)
• 0.25 cup heavy cream or milk

Instructions

Apple Spice Cupcakes

1. Preheat your oven to 350°F and line muffin tins with cupcake liners.
2. In a medium bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in the grated apples, applesauce, vegetable oil, vanilla extract, and maple extract.
5. Gradually blend in the flour mixture until just combined. Fold in the chopped pecans.
6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Praline Filling

1. In a saucepan, melt the butter over medium heat and add the chopped pecans. Toast for 2-3 minutes.
2. Stir in the brown sugar, heavy cream, corn syrup, cornstarch, and salt.
3. Bring to a gentle boil, then reduce heat and simmer for 5-7 minutes, stirring occasionally, until the mixture thickens.
4. Remove from heat and stir in the vanilla extract. Allow to cool completely before using.

Brown Sugar Frosting

1. In a large bowl, beat the softened butter until creamy.
2. Add the brown sugar and molasses, beating until well combined and fluffy.
3. Stir in the vanilla extract.
4. Gradually add the powdered sugar, alternating with the heavy cream or milk, until you reach your desired consistency.
5. Once the cupcakes are completely cool, use a small knife to cut a small well in the center of each cupcake.
6. Fill each well with about 1 teaspoon of the praline filling.
7. Top each cupcake generously with the brown sugar frosting.

Notes

• Make sure the cupcakes are completely cool before filling and frosting to prevent the frosting from melting.
• The praline filling can be made 1-2 days ahead and stored in the refrigerator.
• For best flavor, use freshly grated nutmeg if possible.
• These cupcakes are best served at room temperature for optimal flavor and texture.