Caramel Apple Cupcakes Recipe

Introduction

These Caramel Apple Cupcakes bring together tender cake spiced with cinnamon and nutmeg, studded with fresh apples, and topped with a rich caramel buttercream. Perfect for fall gatherings or any time you crave a cozy, sweet treat.

Ingredients

• 1 1/2 cups (195g) all purpose flour
• 1 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/4 tsp salt
• 1/4 cup (56g) unsalted butter, room temperature
• 1/4 cup (60ml) vegetable oil
• 1/4 cup (52g) sugar
• 1/2 cup (112g) packed brown sugar
• 3/4 tsp vanilla extract
• 3 tbsp (43g) sour cream
• 2 large eggs
• 3/4 cup (180ml) milk
• 1 cup finely chopped apple
• 1 1/4 cups (280g) unsalted butter, room temperature (for frosting)
• 5 cups (575g) powdered sugar
• 4-6 tbsp caramel sauce
• Pinch of ground cinnamon (for frosting)
• Additional caramel sauce, for drizzling
• Apple slices, for decorating

Instructions

1. Step 1: Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
2. Step 2: Combine the flour, baking powder, cinnamon, nutmeg, and salt in a medium-sized bowl and set aside.
3. Step 3: In a large mixing bowl, beat together the butter, vegetable oil, sugar, and brown sugar until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
4. Step 4: Add vanilla extract and sour cream to the mixture and mix until well combined.
5. Step 5: Add eggs one at a time, mixing until mostly combined after each addition. Scrape down the sides of the bowl as needed to incorporate all ingredients.
6. Step 6: Add half of the dry ingredients to the batter and mix until combined.
7. Step 7: Slowly add the milk and mix until well combined. The batter may look a little curdled, which is normal.
8. Step 8: Add the remaining dry ingredients and mix just until smooth and combined. Do not overmix. Scrape down the sides as needed.
9. Step 9: Gently fold in the chopped apples.
10. Step 10: Fill cupcake liners about 3/4 full and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
11. Step 11: Remove cupcakes from the oven and transfer to a cooling rack to cool completely.
12. Step 12: To make caramel buttercream, beat butter in a large bowl until smooth.
13. Step 13: Gradually add half of the powdered sugar, mixing until smooth and well combined.
14. Step 14: Add about 4 tablespoons of caramel sauce and a pinch of cinnamon to the frosting, mixing until well combined.
15. Step 15: Add the remaining powdered sugar and mix until smooth. Adjust consistency and sweetness with additional caramel sauce as needed.
16. Step 16: Pipe the frosting onto the cooled cupcakes. Drizzle with extra caramel sauce and garnish each with an apple slice.
17. Step 17: Store cupcakes covered in the refrigerator for 2-3 days. Serve at room temperature for best flavor and texture.

Tips & Variations

• Use crisp apples like Granny Smith or Honeycrisp for the best texture and balance of tartness.
• If caramel sauce is thick, warm it slightly before adding to the frosting to make mixing easier.
• For a twist, add chopped walnuts or pecans to the batter for extra crunch.
• To make these gluten-free, substitute the all-purpose flour with your favorite gluten-free flour blend.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 2-3 days. Before serving, allow them to come to room temperature for about 30 minutes to enhance flavor and soften the frosting. Avoid freezing, as the fresh apples can become mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made caramel sauce for the frosting?

Yes, store-bought caramel sauce works perfectly and saves time. Just adjust the amount to taste and texture when mixing into the frosting.

How can I tell when the cupcakes are fully baked?

Insert a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs, the cupcakes are done. If there is wet batter, bake for a few more minutes and check again.

Caramel Apple Cupcakes Recipe

Print Recipe

★★★★★

4.5 from 280 reviews

Deliciously moist caramel apple cupcakes featuring tender apple pieces and a smooth caramel buttercream frosting, perfect for fall or any indulgent treat. These cupcakes combine warm spices and rich caramel flavor for a delightful dessert experience.

• Author: Zane
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 38 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcake Batter

• 1 1/2 cups (195g) all purpose flour
• 1 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/4 tsp salt
• 1/4 cup (56g) unsalted butter, room temperature
• 1/4 cup (60ml) vegetable oil
• 1/4 cup (52g) sugar
• 1/2 cup (112g) packed brown sugar
• 3/4 tsp vanilla extract
• 3 tbsp (43g) sour cream
• 2 large eggs
• 3/4 cup (180ml) milk
• 1 cup finely chopped apple

Caramel Buttercream Frosting

• 1 1/4 cups (280g) unsalted butter, room temperature
• 5 cups (575g) powdered sugar
• 4–6 tbsp caramel sauce
• Pinch of ground cinnamon
• Additional caramel sauce, for drizzling
• Apple slices, for decorating

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners to ensure easy removal and cleanup.
2. Mix Dry Ingredients: In a medium bowl, combine the all purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, beat the unsalted butter, vegetable oil, sugar, and brown sugar together until the mixture is light in color and fluffy, about 3-4 minutes. This creaming step is important to create a light texture.
4. Add Vanilla and Sour Cream: Mix in the vanilla extract and sour cream until fully incorporated, enhancing the moisture and flavor of the batter.
5. Add Eggs: Add eggs one at a time, mixing until mostly combined after each addition. Scrape down the sides of the bowl to ensure even mixing.
6. Combine Dry Ingredients (Half): Add half of the dry flour mixture to the wet ingredients and mix until just combined to begin building the structure of the cupcakes.
7. Add Milk: Slowly add the milk to the batter and mix well. The batter may look slightly curdled at this point, which is normal.
8. Combine Dry Ingredients (Remaining): Add the remaining dry ingredient mixture and mix just until smooth. Avoid overmixing to prevent a dense cupcake.
9. Fold in Apples: Gently fold the finely chopped apples into the batter to distribute evenly without crushing them.
10. Fill and Bake: Fill cupcake liners about 3/4 full with the batter. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
11. Cool Cupcakes: Remove cupcakes from the oven and place on a cooling rack to cool completely before frosting.
12. Make Caramel Buttercream: Beat the unsalted butter in a large bowl until smooth. Gradually add half of the powdered sugar and beat until combined and smooth.
13. Add Caramel Sauce: Mix in about 4 tablespoons of caramel sauce and a pinch of cinnamon into the frosting until well combined.
14. Add Remaining Sugar: Add the remaining powdered sugar and beat until smooth, adjusting consistency and sweetness with additional caramel sauce as needed.
15. Frost Cupcakes: Pipe the caramel buttercream evenly onto the cooled cupcakes.
16. Decorate: Drizzle additional caramel sauce on top and garnish with apple slices for an attractive finish.
17. Storage: Store cupcakes well covered in the refrigerator for 2-3 days. For best flavor and texture, serve them at room temperature.

Notes

• Ensure the butter is at room temperature for proper creaming.
• Do not overmix the batter to maintain a light and fluffy texture.
• You can use any crisp apple variety like Granny Smith or Honeycrisp for best results.
• The frosting consistency can be adjusted with more caramel sauce or powdered sugar if needed.
• Store cupcakes in an airtight container to keep them fresh.

Keywords: caramel apple cupcakes, apple cupcakes, caramel buttercream, fall desserts, spiced cupcakes, easy cupcake recipe