Cupcakes

• 1 stick unsalted butter, room temperature
• ¾ cup + 2 tbsp sugar
• 2 eggs
• ¾ cup all-purpose flour
• ¾ cup cake flour
• 1½ tsp baking powder
• ½ tsp salt
• 1½ tsp cinnamon
• 1 tsp vanilla extract
• ½ cup + 2 tbsp milk

Topping

• ½ cup all-purpose flour
• ¾ cup brown sugar
• ½ cup rolled oats
• ½ tsp salt
• 1 tsp cinnamon
• ¾ tsp nutmeg
• ⅓ cup unsalted butter, room temperature

Filling

• ½ cup dark brown sugar
• ¼ cup heavy cream
• 3 tbsp unsalted butter
• 2 tbsp light corn syrup
• pinch of salt
• 1 tbsp bourbon (optional)
• 1 apple, peeled & chopped

Whipped Cream (makes 2 cups)

• 1 cup heavy cream
• 2 tbsp sugar

Special Equipment

• stand mixer with dough hook
• 12-cup muffin tin
• cupcake liners
• cookie scoop
• nonstick baking mat (Silpat)

Make Cupcakes

1. Preheat oven to 350º
2. Cream butter and sugar
3. Add eggs
4. Sift dries and add to mixture alternating with milk
5. Bake 20-22 minutes, rotating once halfway through
6. Cool on wire racks and then freeze for 1 hour before filling

Make Topping

1. Preheat oven to 350º
2. Stir dry ingredients together in a bowl
3. Rub in butter with your fingertips until it is in even pea-sized pieces
4. Bake on a cookie sheet lined with Silpat or nonstick mat until golden and crisp, rotating once halfway through,15-20 minutes, 
5. Store in an air-tight container until ready to use

Make Filling

1. Bring sugar, cream, butter, corn syrup and salt to a boil and reduce until sauce is really thick and bubbling
2. Remove sauce from heat and stir in bourbon (optional)
3. When sauce has cooled down a bit, stir in apples

Make Whipped Cream

1. With a mixer (on low speed) or whisk, whip cream until almost frothy
2. Add sugar and beat until cream holds peaks
3. Use immediately or refrigerate in an air-tight container for about 5 hours

Assemble

1. Scoop out center of chilled cupcakes
2. Fill with caramel apple filling
3. Top with whipped cream and garnish with crisp topping