Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- 1 cup peeled and chopped apples (I love using Granny Smith)
- ½ cup caramel sauce, plus extra for drizzling
Equipment Needed
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Muffin pan
- Cupcake liners
- Cooling rack
- Small saucepan (for caramel)
Step-by-Step Instructions
To start, preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners. This is where the fun begins! In one mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. In another bowl, using my electric mixer, I creamed the softened butter and sugar until it was fluffy and light in color. The smell of the butter creaming is such a pleasure! Now it’s time to add in those eggs, one at a time, mixing well after each addition. Then, stir in the vanilla. (See the next page below to continue steps…)