Apple Cider Carrot Cake with Apple Cider Caramel Sauce and Vanilla Bean Cream Cheese Frosting

Ever since I saw King Arthur's Flour blog post on Apple Cider Caramels, I knew I wanted to make Apple Cider Caramel Sauce to incorporate into a cupcake creation. Adding apple cider to caramel is such a novel idea yet so perfect, why didn't I think of it? Not only does it give depth to the caramel with the spices, it gives it a glorious tangy flavor from the cider. 

I can't get enough! It really is delicious. If you skip the cupcakes and make just the caramel sauce, I wouldn't blame you. It would pair very well with ice cream, apple pie, or apple pie and ice cream. Eating it off the spoon works too! Carrot Cake and Caramel, and Carrot Cake and Apple are natural pairs. So why not marry them all to make Apple Cider Carrot Cake with Apple Cider Caramel Filling topped with Vanilla Bean Cream Cheese Frosting? 

So instead of adding water and oil to the mix, add fresh apple cider and apple sauce. Make sure you add some flour to the mix for high altitude. Enjoy!

Apple Cider Carrot Cake Cake
preheat oven to 350 degrees

1 Duncan Hines Classic Carrot Cake Mix

3 eggs

1/2 cup flour

1/4 cup Apple butter/sauce

1 1/4 cup of hot apple cider

1/4 chopped walnuts

1. In a large bowl, stir cake mix and flour together until incorporated. Set aside.
2. Heat apple cider so its HOT to the touch and soak carrot packet for 5 minutes. (I removed the raisins from the packet)
3. Stir in eggs, flour, apple sauce, and carrot/cider mix into the cake mix. Do not over mix. Stir in walnuts if desired.

Fill to about 1/2-2/3 full. Makes about 24 cupcakes. Bake for 18-20 minutes or until tester comes out clean. Set aside to cool.

Apple Cider Caramel Sauce
adapted from Bakingdom's Bourbon Caramel Sauce

1 cup sugar

1 tbsp corn syrup
1/4 cup boiled cider
1/2 cup heavy cream
2 tbsp unsalted butter
1 tsp fine sea salt
1 tbsp vanilla bean paste
1/2 tsp apple pie spice

1. Place the sugar, cider, and corn syrup in a small saucepan, stirring to combine. 
2. Bring to a boil over high heat, swirling the ingredients in the pan occasionally. Continue boiling until the mixture reaches an amber color. 
3. Remove from heat and very carefully add the cream in a slow steady stream, stir constantly.
4. Once combined, add the butter and salt, and continue stirring until both are completely melted and combined. 
5. Stir in the spices and vanilla until combined. 
6. Return the caramel to a boil, reduce heat to medium, and cook for 1 minute. 
7. Cool to room temperature before using.

Core cupcakes and add a generous amount of caramel. 

Vanilla Bean Cream Cheese Frosting

1 1/2 packages (12 ounces) cream cheese, slightly softened 

1/2 cup unsalted butter

1 tsp vanilla bean paste

1/2 tsp vanilla extract or to taste

3-4 cups powdered sugar

salt to taste

1. In the bowl of a stand mixer fitted with the whisk attachment, cream cheese and softened butter.
2. Add vanilla, extract and salt. Mix well.
3. Add as much powdered sugar to get desired consistency. Mix well.

Place in piping bag and chill until ready to frost cupcakes. Make sure the cupcakes are completely cool before using or it will melt.