Caramel Apple Cupcakes Recipe

Introduction

These Caramel Apple Cupcakes combine the warm spices of fall with sweet caramel and tender apple pieces for a truly comforting treat. They’re perfect for cozy gatherings or a special dessert any time of year. Soft, moist, and topped with creamy caramel buttercream, these cupcakes are sure to impress.

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 (plus additional for drizzling)
• Pinch of ground cinnamon (for frosting)
• Apple slices (for decorating)

Instructions

1. Step 1: Preheat oven to 350°F (176°C) and line a cupcake pan with liners.
2. Step 2: In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
3. Step 3: In a large bowl, beat butter, vegetable oil, sugar, and brown sugar until light and fluffy, about 3-4 minutes. This step is important for a tender cupcake.
4. Step 4: Mix in vanilla extract and sour cream until fully combined.
5. Step 5: Add eggs one at a time, mixing after each addition. Scrape down the bowl sides to ensure even mixing.
6. Step 6: Add half of the dry ingredients and mix just until combined.
7. Step 7: Slowly pour in the milk and mix until incorporated, don’t worry if the batter looks a bit curdled.
8. Step 8: Add the remaining dry ingredients and mix until smooth. Avoid overmixing. Scrape down bowl sides as needed.
9. Step 9: Gently fold in the finely chopped apples.
10. Step 10: Spoon batter into liners, filling about 3/4 full. Bake for 15-18 minutes until a toothpick inserted comes out clean.
11. Step 11: Remove cupcakes from oven and cool completely on a wire rack before frosting.
12. Step 12: To make the caramel buttercream, beat the butter in a large bowl until smooth.
13. Step 13: Gradually add half of the powdered sugar and beat until smooth.
14. Step 14: Mix in 4 tablespoons caramel sauce and a pinch of cinnamon until fully combined.
15. Step 15: Add remaining powdered sugar and beat until smooth. Adjust caramel sauce quantity for desired consistency and taste.
16. Step 16: Pipe or spread the frosting onto cooled cupcakes. Drizzle extra caramel sauce over the top and garnish with apple slices.
17. Step 17: Store cupcakes covered in the refrigerator for 2-3 days. Bring to room temperature before serving for best flavor and texture.

Tips & Variations

• Use tart apples like Granny Smith for a nice balance to the sweetness.
• Try adding chopped nuts such as pecans or walnuts for extra crunch.
• If you prefer, substitute sour cream with Greek yogurt for a slight tang.
• Warm the caramel sauce slightly before drizzling for a smooth finish.

Storage

Keep the cupcakes in an airtight container in the refrigerator for up to 3 days. Because of the buttercream and apple, refrigeration is best to maintain freshness. Before serving, let them sit at room temperature for about 30 minutes to bring out the flavors and soften the frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple?

Yes, you can use any apple you prefer. Firmer, tart apples like Granny Smith or Honeycrisp work well to add brightness and texture without becoming mushy.

Can I make the cupcakes ahead of time?

Absolutely. You can bake the cupcakes a day or two in advance, store them covered in the fridge, and frost just before serving for the freshest taste and appearance.

Caramel Apple Cupcakes Recipe

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★★★★★

4.9 from 68 reviews

Delightfully moist and flavorful Caramel Apple Cupcakes featuring a tender crumb spiced with cinnamon and nutmeg, folded with fresh apples, and topped with a luscious caramel buttercream frosting. Perfectly balanced sweetness with a rich caramel drizzle and decorative apple slices make these cupcakes an irresistible treat for fall or any special occasion.

• Author: Maya
• 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 prepare for baking.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt. Set this mixture aside.
3. Cream Butter, Oil, and Sugars: In a large mixing bowl, beat together the room temperature unsalted butter, vegetable oil, granulated sugar, and brown sugar until the mixture is light in color and fluffy, approximately 3 to 4 minutes. This creaming step is crucial for texture.
4. Add Vanilla and Sour Cream: Mix in the vanilla extract and sour cream until fully incorporated, ensuring a smooth batter base.
5. Incorporate Eggs: Add the eggs one at a time, mixing after each addition until mostly combined. Scrape down the bowl sides as needed to ensure all ingredients are blended well.
6. Add Half of the Dry Ingredients: Gradually add half of the flour mixture to the batter and mix just until combined.
7. Add Milk: Slowly pour in the milk and continue mixing until well combined. The batter may appear slightly curdled, which is normal.
8. Add Remaining Dry Ingredients: Add the rest of the dry ingredients and mix gently until the batter is smooth and just combined. Avoid over mixing. Scrape down the sides of the bowl to incorporate any remaining flour.
9. Fold in Apples: Gently fold the finely chopped apples into the batter for even distribution without breaking down the pieces.
10. Fill Cupcake Liners and Bake: Spoon the batter into the cupcake liners, filling each about three-quarters full. Bake in the preheated oven for 15 to 18 minutes or until a toothpick inserted in the center comes out clean.
11. Cool Cupcakes: Remove cupcakes from the oven and transfer to a wire rack to cool completely before frosting.
12. Prepare Caramel Buttercream: In a large bowl, beat the unsalted butter until smooth and creamy. Gradually add half the powdered sugar and mix thoroughly.
13. Add Caramel Sauce to Frosting: Incorporate about 4 tablespoons of caramel sauce into the butter and powdered sugar mixture, blending well.
14. Finish Frosting: Add the remaining powdered sugar and mix until smooth. Adjust texture and sweetness with additional caramel sauce as needed for perfect consistency and taste. Optionally add a pinch of ground cinnamon for extra spice.
15. Decorate Cupcakes: Pipe the caramel buttercream onto the cooled cupcakes. Drizzle additional caramel sauce on top and garnish each with a decorative apple slice.
16. Storage and Serving: Store cupcakes covered in the refrigerator for 2 to 3 days. Serve at room temperature for the best flavor and texture.

Notes

• Do not over-mix the batter after adding the dry ingredients to keep the cupcakes tender.
• Ensure butter is at room temperature for smooth creaming and frosting consistency.
• Use tart apples like Granny Smith for a nice balance of sweetness and acidity.
• Adjust caramel sauce quantity in frosting to your preferred level of sweetness and caramel flavor intensity.
• For best results, allow cupcakes to cool completely before frosting to prevent melting.
• Leftover cupcakes can be stored in an airtight container at room temperature for one day or refrigerated for up to three days.

Keywords: caramel apple cupcakes, fall cupcakes, apple dessert, caramel buttercream, spiced cupcakes