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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/caramel-apple-cupcakes-recipe/