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Salted Caramel Apple Cups Recipe

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4 from 14 reviews

Delicious Salted Caramel Apple Cups featuring tender cinnamon-spiced apples layered in a soft buttery batter, topped with a luscious salted caramel drizzle and a crunchy brown sugar crumble. Perfect as a comforting dessert or a sweet snack, these individually portioned cups are baked to golden perfection and can be served warm or at room temperature.

Ingredients

Apples

  • 1 Tablespoon butter
  • 1 cup peeled and chopped apples
  • 1 Tablespoon brown sugar
  • 1/2 teaspoon cinnamon
  • pinch of nutmeg

Batter

  • 1/2 cup melted butter (1 stick)
  • 1 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup flour

Caramel

  • 20 caramels (about 5.5 oz, unwrapped)
  • 1 Tablespoon cream (or water)
  • 1/4 teaspoon kosher salt

Crumble Topping

  • 2 Tablespoons butter (slightly softened)
  • 5 Tablespoons flour
  • 1/4 cup brown sugar

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat oven to 350°F (175°C) and spray a 12-cup muffin tin with cooking spray. Avoid using paper liners as the batter tends to stick to them.
  2. Cook Apples: In a small skillet, melt 1 tablespoon butter over medium heat. Add chopped apples, brown sugar, cinnamon, and nutmeg. Cook for about 3 minutes until apples are slightly tender but not fully cooked, as they will bake further in the oven. Remove from heat and set aside.
  3. Make the Batter: In a large mixing bowl, cream together the 1/2 cup melted butter and 1 cup brown sugar until smooth. Beat in the egg and vanilla extract until fully incorporated. Gradually add the flour and mix until just combined. Set this batter aside.
  4. Melt Caramel: Place the unwrapped caramels and cream (or water) in a microwave-safe bowl. Heat in the microwave for 60 to 90 seconds, stirring halfway through, until completely melted and smooth. Stir in the kosher salt to create a salted caramel sauce. Set aside to slightly cool.
  5. Prepare Crumble Topping: In a small bowl, combine the softened butter, flour, and brown sugar. Use a pastry blender or your fingers to mix until the texture resembles coarse sand.
  6. Assemble Apple Cups: Spoon about 2 tablespoons of batter into each section of the prepared muffin tin (12 cups). Top each batter portion with 1 to 2 teaspoons of the cooked apples. Drizzle 1 to 2 teaspoons of the salted caramel sauce evenly over the apples, careful not to let the caramel touch the edges of the tin. Finally, sprinkle each cup evenly with the crumble topping.
  7. Bake: Bake in the preheated oven for 13 to 16 minutes, or until the tops are slightly golden and a toothpick inserted near the center comes out clean.
  8. Cool and Serve: Allow the apple cups to cool in the muffin tin. Run a knife around the edges to loosen before removing them gently. Serve warm or at room temperature. They can be reheated in the microwave for 30 seconds if desired. These cups pair wonderfully with ice cream.

Notes

  • Do not use paper muffin liners as the batter sticks to them.
  • The apples do not need to be fully cooked in the skillet because they continue cooking in the oven.
  • Salted caramel can be warmed gently if it thickens before assembly.
  • Allow apple cups to cool slightly in the pan for easier removal.
  • Great served with vanilla ice cream for an extra indulgent treat.

Find it online: https://bitezly.com/salted-caramel-apple-cups-recipe/