apricot caramel cupcakes

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Bell-View’s Taste the Fruit 1st Preserves is perfect for your morning toast but did you know that it could also be used for baking? We’ve adapted this recipe to make a decadent dessert that’s dangerous to keep around your house for too long! It’s sure to satisfy your sugar cravings!

Ingredients:

Cupcake

  • 3/4 cup granulated sugar 

  • 1/2 cup unsalted butter, room temperature 

  • 2 large eggs, room temp 

  • 1 1/4 cup all-purpose flour 

  • 1 1/2 tsp baking powder 

  • 1/2 tsp salt 

  • 1/2 cup sour cream 

  • 1 tsp vanilla extract 

Frosting

  • 1/2 cup unsalted butter, room temperature 

  • 1 tsp vanilla extract 

  • 1/4 tsp salt (1 gram)

  • 1/4 cup caramel

  • 1 1/2 cups powdered sugar 

  • 1 Tbsp heavy cream or heavy whipping cream 

  • 1oz Apricot Preserves

 Caramel Sauce

  • 1 cup granulated sugar 

  • 6 Tbsp unsalted butter, room temperature 

  • 1/4 cup heavy cream, room temperature 

  • 1/4 tsp table salt 

 Instructions:

  1. Begin by preheating oven to 350°F (175°C) and place cupcake liners in baking pans.

  2. Cream together 3/4 cup granulated sugar and 1/2 cup unsalted butter on a high speed with a whisk attachment until the mixture becomes lighter in color.

  3. Mix in 2 large eggs on a medium speed, one at a time.

  4. In a separate bowl, whisk together 1 1/4 cups all-purpose flour, 1 1/2 tsp baking powder and 1/2 tsp salt.

  5. Pour in 1/2 of the dry ingredients into the butter/egg mixture and mix on a low speed until just combined. Scrape the sides of the bowl as needed.

  6. Mix in 1/2 cup sour cream and 1 tsp vanilla extract on a low speed.

  7. Add the remaining dry ingredient and mix until the flour is just incorporated.

  8. Fill the cupcake liners about 2/3 way full. Bake for 18-19 minutes or until a toothpick comes out clean.

  9. Allow the cupcakes to cool for 10 minutes before moving them to a cooling rack to finish cooling. If you want to accelerate the cooling process, place the pan in your freezer for about 30 minutes. 

For the Caramel Sauce:

  1. Melt sugar over medium heat.

  2. Once it turns brown, add in heaven whip and butter.

  3. melt down and mix.

  4. let cool in a separate container.

Frosting:

  1. Cream together butter, powdered sugar, and vanilla.

  2. Add in cooled caramel sauce and heavy whip.

  3. Add in Apricot Preserves

  4. Mix well and frost the cooled cupcakes.

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