Instructions

For Cupcakes

1. Preheat oven to 350 degrees. Line two muffin tins with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
3. In the bowl of an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 3-5 minutes. Add in egg and mix until combined.
4. Add ⅓ of the flour mixture and mix until just combined. Add half of the milk and mix. Add ½ of the remaining flour, then the rest of the milk and the rest of the flour, beating well after each addition. Using a rubber spatula, fold in the apples into the batter gently.
5. Divide the batter into the prepared muffin tins. Bake cupcakes until the center springs back when touched and a tester comes out clean, about 20-22 minutes. Let cupcakes cool completely on a cooling rack.

To make Caramel sauce:

1. In a medium saucepan, melt sugar over medium-high heat. When the sugar starts melting, whisk until all the sugar melts. Sugar will clump in whisk but keep whisking. Once all the sugar is melted, stop whisking and let the sugar get to a deep amber color. You can swirl the pan occasionally to mix. Keep your eye on the caramel, as it will easily burn at this stage.
2. Whisk in the butter and mix until completely melted. Then remove the pan from heat and gradually add in the heavy cream. Whisk until smooth.
3. Whisk in the sea salt until dissolved. Transfer caramel immediately into a glass jar and let cool.

For Salted Caramel Swiss Meringue Buttercream:

1. Whisk together sugar and egg whites in a heatproof mixing bowl set over (not in) a pan of simmering water. Whisk until warm and sugar is dissolved (mixture should feel completely smooth when rubbed between your fingers), 2 to 3 minutes. Remove from heat.
2. With an electric mixer on medium speed, whisk egg white mixture for about 5 minutes (using the whisk attachment). Increase speed to medium-high, and whisk until stiff, glossy peaks form and meringue has cooled (test by feeling bottom of the bowl), about 6 minutes.
3. Reduce speed to medium and switch to the paddle attachment. Add butter, one piece at a time, beating well after each addition. Continue beating until the butter incorporates and smooth buttercream forms.
4. Beat in vanilla extract and gradually add in the salted caramel into the buttercream.
5. Use immediately to frost cupcakes or store in an airtight container in the fridge for up to a week.