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Snow White Caramel Apple Cupcakes

Inspired by one of my favorite princesses, Snow White, these spiced cupcakes have a punch of fresh apple cider and are topped with a rich caramel frosting and a bright red fondant apple. Just one bite will make all of your fall dreams come true!
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Rest Time 30 minutes
Total Time 1 hour 20 minutes
Servings 12 cupcakes

Ingredients

Apple Cider Cupcakes

  • ⅔ cup light brown sugar, packed
  • ⅓ cup granulated sugar
  • ½ teaspoon salt
  • ½ cup olive oil
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • 1 ½ cups all purpose flour
  • ¾ cup apple cider

Caramel Frosting

  • ½ cup unsalted butter
  • 1 cup light brown sugar, packed
  • 5 tablespoons heavy cream, divided into 2 and 3 tablespoons
  • ¼ teaspoon salt
  • 2 ½ cups powdered sugar, sifted
  • yellow gel food coloring

Decoration

  • red fondant
  • white fondant
  • brown gel food coloring
  • red ribbon
  • blue cupcake liners
  • large round piping tip
  • piping bag

Instructions

Apple Cider Cupcakes

  1. Preheat oven to 350 Line muffin pan with cupcake liners. Set aside.
  2. In a large bowl, mix together the brown sugar, granulated sugar, salt, olive oil, and vanilla extract.
  3. Add in eggs, one at a time, mixing until fully incorporated.
  4. Add in baking soda, cinnamon, half of the flour, and half of the cider. Beat until combined.
  5. Add the remaining flour and cider and beat until combined.
  6. Pour batter into prepared muffin pans, filling about each cup about ⅔ full.
  7. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes in the pan before transferring to a wire rack to cool completely.

Caramel Frosting

  1. In a small saucepan, melt butter over medium heat.
  2. Add brown sugar and 2 tablespoons heavy cream. Whisk constantly until sugar is dissolved.
  3. Add salt and let cook for about 2 minutes, stirring every 30 seconds.
  4. Remove from the heat and pour into a large heat-safe bowl. Cool for 30 minutes.
  5. Gradually beat in powdered sugar and remaining 3 tablespoons of heavy cream.
  6. Stir in desired amount of yellow gel food coloring.
  7. Place frosting into a piping bag fitted with a large round tip. Let chill in refrigerator briefly, 1-2 minutes.

Fondant Apples

  1. Cut red fondant into small chunks. Roll each chunk into a ball to make the apple.
  2. Dye a small amount of white fondant brown using the gel food coloring. Roll into a thin line and cut into pieces to make the stem.
  3. Place a stem on top of each apple and set aside until ready to decorate.

Assembly

  1. Pipe frosting onto the top of each cupcake to create a large round swirl.
  2. Place a red fondant apple onto the top of each cupcake.
  3. Tie a red ribbon around the middle of each cupcake.

Recipe Notes

cupcakes adapted from Tasty