apple cupcakes with caramel cream cheese frosting

some people have guitar cases.

i have a cupcake caddy.

i really just wanted to be baking for the people i used to bake for.
so i whipped up some cupcakes and loaded them into my cupcake caddy.

n. gave me this cupcake tote. just because.
(she's about the sweetest bad ass chick i know).
i would often fill it with treats and haul it to work.
strolling downtown with my stickered up cupcake caddy.

(check out mfr when you have the chance. and peace coffee, of course!)

sadly, these cupcakes had no place in particular to go.
if only i could post frosted items...

don't worry friends, i will be heading south soon!

apple cupcakes

(adapted from epicurious)

1 1/2 cups (3 sticks) unsalted butter at room temperature

3 cups sugar

2 tablespoons light molasses

6 large eggs

3 cups cake flour

1 1/4 teaspoons baking soda

1/4 teaspoon salt

2 tablespoons ground cinnamon

2 teaspoons ground allspice

1 teaspoon ground nutmeg

1 teaspoon ground ginger

1 cup sour cream

3 medium apples, peeled and shredded (about 1 1/2 cups)

1 tablespoon vanilla extract

1 tablespoon grated fresh ginger

preheat oven to 350f. 

line muffin tins (this made about 36 regular size cupcakes).

using an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. scrape down the sides of the bowl with a rubber spatula. beat in the molasses. add the eggs, one at a time, beating between each addition. in a medium bowl, stir together the flour, baking soda, salt, and ground spices to blend. add the flour mixture and sour cream alternately to the batter. stir in the shredded apples, vanilla, and ginger.

spoon the batter into the prepared tins. bake for 20-25 minutes, until firm to the touch. 

let cool slightly and place cupcakes on a wire rack to cool entirely.

caramel swirl frosting

one 14-ounce bag caramels

4 tablespoons heavy whipping cream

2 tablespoons plus 1 1/2 cups (3 sticks) unsalted butter at room temperature

1 teaspoon vanilla extract

4 cups powdered sugar

8 oz cream cheese

1 cup pecan pieces, toasted

in a double boiler, combine the unwrapped caramels, 2 tablespoons of the cream, and the 2 tablespoons butter. heat, stirring the caramel mixture until smooth. remove from the heat. let cool, stirring the mixture every few minutes until cool to the touch, about 20 minutes.

while the caramel is cooling, make the butter cream: using an electric mixer, combine the cream cheese and butter until smooth. add vanilla and then reduce speed and add powdered sugar. 

reserve 1/4 cup of the cooled caramel mixture to drizzle over the cakes once they're frosted. stir the remainder of the caramel into the frosting, using large strokes to create caramel swirls throughout.
frost, drizzle, add nuts if ya like.