Preheat the oven to 350 degrees F. Place 12 muffin cup liners in a muffin tin.
Add the butter and sugar to the bowl of a stand mixer. Beat until smooth.
Add the eggs and vanilla and beat until smooth.
Add the applesauce and beat until well combined.
In a separate mixing bowl, whisk together the flour, baking powder, salt, baking soda, ginger, and nutmeg.
Add the dry ingredients to the wet ingredients and beat until well combined.
Use a cookie scoop to add the batter to the muffin cups, filling about ¾ full.
Bake for 23-25 minutes or until a toothpick inserts in the middles comes out clean. Let cool for about 5 minutes then remove from the muffin tin and place on a cooling rack to cool completely.
Once cool, make the frosting (see ingredient list below). Add the butter to the bowl of a stand mixer and beat until smooth.
Add the powdered sugar, one cup at a time, and apple cider, one Tbsp at a time, mixing in between until smooth and creamy.
Add the caramel and beat until fully incorporated.
Add the frosting to a piping bag and snip the tip of the bag. Pipe the frosting in a circular pattern on top of each cupcake.
Drizzle additional caramel sauce over the top.
Serve immediately or store in an airtight container on the counter. Enjoy!
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Preheat the oven to 350 degrees F. Place 12 muffin cup liners in a muffin tin.
Add the butter and sugar to the bowl of a stand mixer. Beat until smooth.
Add the eggs and vanilla and beat until smooth.
Add the applesauce and beat until well combined.
In a separate mixing bowl, whisk together the flour, baking powder, salt, baking soda, ginger, and nutmeg.
Add the dry ingredients to the wet ingredients and beat until well combined.
Use a cookie scoop to add the batter to the muffin cups, filling about ¾ full.
Bake for 23-25 minutes or until a toothpick inserts in the middles comes out clean. Let cool for about 5 minutes then remove from the muffin tin and place on a cooling rack to cool completely.
Once cool, make the frosting (see ingredient list below). Add the butter to the bowl of a stand mixer and beat until smooth.
Add the powdered sugar, one cup at a time, and apple cider, one Tbsp at a time, mixing in between until smooth and creamy.
Add the caramel and beat until fully incorporated.
Add the frosting to a piping bag and snip the tip of the bag. Pipe the frosting in a circular pattern on top of each cupcake.
Drizzle additional caramel sauce over the top.
Serve immediately or store in an airtight container on the counter. Enjoy!
Caramel Frosting
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