Caramel Apple Cupcakes
Caramel Apple Cupcakes
Apple Spice cupcakes studded with roasted chayote that tastes like apple, are decorated with spiced cream cheese frosting and homemade caramel sauce. These are a real showstopper and a special treat for a holiday or birthday. There are a few different steps to creating these cupcakes, but they are well worth it. You can prepare the chayote and the caramel sauce in advance and assemble them whenever you are ready.
Servings: 12 cupcakes
Calories: 439.8kcal
Ingredients
Allulose Caramel Sauce
- 1/4 cup (2 ounces) butter
- 3/4 cup (5 ounces) granulated allulose
- 1/4 cup (2 fluid ounces) heavy cream
Chayote "Apple"
- 1 chayote squash (about 8 ounces)
- 1 tbsp brown sugar style granulated sweetener
- 1/2 tsp pure vanilla extract
- 1/2 tsp apple cider vinegar
- 1/2 tsp ground cinnamon
Apple Spice Cream Cheese Frosting
- 1/2 cup (4 ounces) cream cheese
- 1/4 cup (2 fluide ounces) heavy cream plus extra for thinning the frosting if needed
- 1 scoop Apple Pie Keto Chow
- 2 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1 cup butter, cut into chucks
- 1 cup powdered erythritol
Apple Spice Cupcakes
- 1 1/2 cups almond flour
- 1/3 cup coconut flour
- 1 scoop Apple Pie Keto Chow
- 1 tsp ground cinnamon
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 stick butter, softened
- 1 cup brown sugar style sweetener
- 2 large eggs
- 3/4 cup unsweetened almond milk
- 1 tsp pure vanilla extract
- 1/2 cup roasted chayote "apple"
Instructions
Allulose Caramel Sauce
- Place the butter and the allulose in a non-stick skillet or small saucepan over medium-low heat and cook stirring occasionally until they melt together and begin to turn golden. Cook until it is golden brown and looks smooth and glossy.
- While that is cooking bring the heavy cream to a simmer in another pan and set aside. When the caramel is golden-brown and smooth remove it from the heat and very carefully stir in the warm cream a little at a time.
- When all the cream is mixed in place it back over the heat and cook for about another five minutes.
- Allow the caramel to cool for a few minutes before transferring it to a container. It will keep in an airtight container in the refrigerator for up to a week.
Chayote "Apple"
- Peel the chayote, remove the pit, and cut into small dice.
- Toss the chayote with the sweetener, vanilla, apple cider vinegar, and cinnamon.
- Place on a baking sheet lined with parchment paper and bake at 350 degrees for about 40 minutes, rotating the tray and stirring the chayote halfway through cooking, until the pieces are starting to get tender.
- Remove from the oven and allow to cool completely. This should yield about 1/2 cup cooked chayote.
Apple Spice Cream Cheese Frosting
- Whip the cream cheese in a large mixing bowl with an electric mixer until it is soft and looks whipped.
- Add the heavy cream, keto chow, cinnamon and vanilla and beat until everything is thoroughly combined, scraping down the sides of the bowl with a rubber spatula as needed.
- With the mixer running on low speed add the butter a couple chunks at a time and whip it until it is light, fluffy and has increased in volume.
- Stop the mixer and add the powdered erythritol, start beating on the lowest speed, then increase speed, and whip until all the powdered swerve is combined and the frosting is light and creamy.
- Cover and chill.
Apple Spice Cupcakes
- Line a 12-cup muffin tin with paper cupcake liners
- Set a rack in the middle of the oven and preheat to 350 F
- Whisk together the almond flour, coconut flour, keto chow, cinnamon, baking powder, and salt in a medium mixing bowl and set aside
- In a large mixing bowl with an electric mixer, beat the butter with the swerve until light and fluffy, then add the eggs one at a time beating after each addition.
- Add the dry ingredients and mix them on low speed.
- Add the almond milk and vanilla and mix them in, then raise the speed to medium and mix until everything is fully combined. The batter will be thick.
- Fold the prepared chayote squash and scoop the batter into the prepared muffin tin.
- Bake in the preheated oven until the cupcakes are brown around the edges and set in the middle 25-30 minutes. They will fall slightly in the center.
Assemble the cupcakes:
- Pipe the cream cheese frosting in a circle on the cupcake, building it up slightly higher around the edges to create a slight well in the center to hold the caramel sauce. If the caramel sauce is too thick to work with, it can be heated for a few seconds in the microwave or by placing the container into a bowl of warm water until it is soft enough to flow. Spoon or pipe it into the well in the center of each frosted cupcake.
- The frosting and caramel will set as they chill.
- The frosted cupcakes can be stored in an airtight container in the refrigerator for up to three days.
