Apple Cupcakes with Cinnamon Cream Cheese Frosting and Honey Caramel

Can you believe it’s almost Rosh Hashanah time again? Where does the time go, I tell ya. But I must admit I am ready for fall. Tailgating Football, pumpkin goodies, cozy sweaters. Okay so this is Texas so I’ll probably still be in cozy jorts. But bring it on! Now I’ve shared some Rosh Hashanah desserts in the past including my Bubbe’s classic Jewish Apple Cake (please excuse the lack of photos in that post. My blog was hacked last fall and I had to re-upload all the photos again by hand! And honestly I don’t save dozens of photos of me mixing stuff. And then I was dumped. That was a pretty bad time. I drank cried a lot.) Aaaanyways, Bubbe’s apple cake is AWESOME, but these cupcakes are unreal. I took the classic Rosh Hashanah tag team duo of apples and honey (for a sweet new year!) and put them in a cupcake. The texture is almost muffin like, but I still topped them with lots of cinnamony frosting anyways. Any objections? Didn’t think so. Here is all Jew need.

First up, mix the sugars and butter until light and fluffy.

Then add the eggs and vanilla.

In a separate bowl, mix flours, baking powder, cinnamon and salt. Add to the dough alternating with milk (not pictured) and combine. Do not over mix as to not over activate the gluten in the flour!

Then fold in diced apples. Bonus points if you have an apple spatula! I made these with larger and smaller dice, so the choice is yours! The larger makes a chunkier appley cupcake, and the fine dice adds more of a cohesive apple flavor rather than texture.

Spoon into cupcake liners and bake at 350 degrees F for 18-20 minutes in a cupcake tin like this one until golden brown and firm to the touch. Cool on a wire rack.

While your cupcakes are baking, let’s work on the frosting and caramel. For the caramel, melt butter, sugar and honey over high heat and whisk until the sugar is dissolved.

Add the cream and whisk until your caramel is thick. Let cool before using on the cupcakes, and add more cream if it thickens up too much.

For the frosting, whip up the butter and cream cheese.

Then add in confectioner’s sugar and mix again. Finish with vanilla and cinnamon. Add a little cream if your frosting is too thick.

Frost and drizzle with caramel. How cute are these little shoe cupcake liners that Bubbe got me??

You may or may not get a Jew year themed sugar high.

Don’t say I didn’t warn you.


Apples Cupcakes with Cinnamon Cream Cheese Frosting and Honey Caramel
 
Prep time
Cook time
Total time
 
Apples & Honey Cupcakes- a sweet treat for Rosh Hashanah or any time!
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • Cupcake Ingredients:
  • ½ cup butter
  • ½ cup brown sugar
  • ½ cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • ¾ cup all-purpose flour
  • ¾ cup whole wheat flour
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • ½ cup whole milk
  • 2 cups apples, finely diced (Granny Smith work great for baking. I used Fuji since I had some on hand!)
  • *
  • Caramel Ingredients:
  • 3 tablespoons butter
  • ½ cup brown sugar
  • ½ cup honey
  • ¼ cup heavy cream
  • *
  • Frosting Ingredients:
  • 8 ounces cream cheese
  • ½ cup butter
  • 4 cups confectioner's sugar
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • Heavy cream as needed
Instructions
  1. Pre-heat oven to 350 degrees F.
  2. First up, mix the brown and white sugar with the butter with an electric mixer until light and fluffy.
  3. Then add the eggs and vanilla and combine.
  4. In a separate bowl, mix flour, baking powder, cinnamon and salt. Add to the dough alternating with milk and combine. Do not over mix as to not over activate the gluten in the flour!
  5. Then fold in diced apples. I made these with larger and smaller dice, so the choice is yours! The larger makes a chunkier appley cupcake, and the fine dice adds more of a cohesive apple flavor rather than texture.
  6. Spoon into cupcake liners and bake at 350 degrees F for 18-20 minutes until firm to the touch and golden brown. Cool on a wire rack.
  7. While your cupcakes are baking, let’s work on the frosting and caramel. For the caramel, melt butter, sugar and honey over high heat and whisk until the sugar is dissolved.
  8. Add the cream and whisk until your caramel is thick. Let cool before using on the cupcakes, and add more cream if it thickens up too much.
  9. For the frosting, whip up the butter and cream cheese.
  10. Then add in confectioner’s sugar and mix again. Finish with vanilla and cinnamon. Add a little cream if your frosting is too thick.
  11. Frost and drizzle with caramel.

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Comments

  1. These are soooooooo delicious looking!!!! I will eat the frosting one day and the cupcake the next!!!! L’shana Tova!!!!

  2. Holy apple cake, Batman! I was pretty excited about these, but the honey caramel drizzle at the end? Please. So if I took these to a gathering where some people keep Kosher, would this fly?

    • Thanks! The recipe is kosher on its own, but they are definitely dairy. So, they could not be eaten with a meat meal. Most Jews who keep kosher wait 6 hours after a meat meal before eating dairy or vice verse. But they would be great with a vegetarian/dairy/fish meal or with less religious Jews who don’t wait the full 6 hours! (Some Jews wait 1-3 hours instead).

  3. You’d have a good chance on cupcake wars, they look amazing. Too bad I just started being on a diet.

  4. These look so incredible! I think I may be adding them to my Rosh Hashanah dinner menu.

  5. OK, Amy, baking these for Rosh Hashanah dinner tomorrow night – so nervous because I am not a baker, really. The daughter loves to, however. Wish us luck!

    • Awesome! Let me know if you have any questions along the way! Happy New Year!

      • Well, you already answered the question about the white sugar, so that’s covered.

        These turned out beautifully and were a huge hit at dinner this evening with the Hub’s family. Non-dessert eaters were converted, non-cream cheese frosting eaters indulged and enjoyed, and everyone said they were absolutely delicious.

        We had a ton of batter, though, and not sure why. We doubled your recipe and so expected 24 cupcakes…we got 24 PLUS 12 mini cupcakes AND a mini loaf pan’s worth of the batter…all of which were duly frosted and drizzled, of course.

        My daughter opted for zebra print cupcake wrappers on ours – very chic! :)

        • Great to hear, Lisa! Glad you enjoyed them. Huh not sure why you got so many extras! I’ll have to try it again and see what I get (poor me). Maybe I licked too much out of the bowl!

  6. Making these now! Your instructions said to mix the white and brown sugars but white sugar isn’t listed in the ingredients. I added 1/2c and the batter tasted good, so I’m crossing my fingers! :)

  7. Hi, your ingredient list for the cupcakes says 1/2 cup brown sugar, however, your instructions say to “mix the sugars”. Can you tell me the amount for each brown, and white sugar? Thanks!

  8. I already made my apple cake but am making the caramel drizzle for the top; trying a vegan version substituting margarine and coconut milk for the dairy ingredients – will let you know how it goes!

    • Ooh that sounds good- I have had requests for more vegan recipes so I would love to hear how it goes!

      • It was FAB! It was a little thin at first but after it cooled it thickened, and was the perfect consistency to drizzle on the cake. Next up: your apple cinnamon challah – I am totally inspired. Thanks!

        • Awesome!! Great news, Sue. The key to the apple cinnamon challah is to cut the apples into small pieces and roll the strands tight to avoid air bubbles!

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