Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tbsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
  • 0.5 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 0.5 cup (120ml) sour cream
  • 2 large Granny Smith apples, peeled and finely diced (approx. 300g)
  • 2 tbsp unsalted butter
  • 0.25 cup (50g) brown sugar, packed
  • 1 tsp ground cinnamon (for filling)
  • 1 tsp lemon juice
  • 1 cup (225g) unsalted butter, softened (for frosting)
  • 3 cups (360g) confectioners' sugar, sifted
  • 0.25 cup (60ml) salted caramel sauce, cooled
  • 1 tsp vanilla extract (for frosting)
  • 0.5 tsp sea salt flakes
  • 2 tbsp heavy cream

Instructions:

  1. Preheat your oven to 350°F (175°C) and line your 12 cup muffin tin with paper liners. Note: A preheated oven ensures immediate lift from the leavening agents.
  2. In a medium bowl, sift together the 190g flour, baking powder, baking soda, 1 tbsp cinnamon, ginger, cloves, and 0.5 tsp salt.
  3. Using your stand mixer, cream the 115g butter and 200g granulated sugar for 3 minutes until pale and fluffy.
  4. Incorporate the eggs one at a time, followed by the 120ml sour cream and 1 tsp vanilla. Note: Scraping the bowl here prevents butter streaks in the final cake.
  5. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined and no flour streaks remain.
  6. Divide the batter into the liners and bake for 18–20 minutes until a toothpick comes out clean and the tops spring back.
  7. While the cakes cool, melt 2 tbsp butter in a saucepan over medium heat; add the diced apples, 50g brown sugar, 1 tsp cinnamon, and lemon juice.
  8. Sauté the fruit for 5–8 minutes until apples are tender and the liquid has thickened into a syrup.
  9. For the frosting, beat the 225g butter for 2 minutes; gradually add the 360g sifted sugar, 60ml caramel, vanilla, and sea salt.
  10. Remove the center of each cooled cupcake, fill with the apple compote, and pipe the buttercream in a high swirl over the top.