Caramel Apple Cupcakes are basically fall in dessert form. They’ve got that soft, fluffy apple-spiced cupcake base, a buttery caramel frosting that’s silky smooth, and just enough real apple chunks to make you feel like you picked them straight from the orchard. These babies are rich, cozy, and totally perfect for cool weather baking, holiday potlucks, or when you’re just craving something sweet and homey.
What Exactly Are Caramel Apple Cupcakes?
They’re the dessert version of a caramel-dipped apple—but without the stickiness or jaw pain. Think: moist cupcakes infused with cinnamon, nutmeg, and vanilla, loaded with juicy apple bits, and topped with luscious caramel buttercream. You get a little bit of crunch from the fresh apple garnish and a whole lot of creamy sweetness from that caramel swirl on top.
Ingredients You’ll Need
For the Apple Spice Cupcakes:
- All-purpose flour
- Baking powder
- Ground cinnamon
- Ground nutmeg
- Salt
- Unsalted butter
- Vegetable oil
- Granulated sugar
- Light brown sugar
- Vanilla extract
- Sour cream
- Eggs
- Whole milk
- Finely chopped apples (Granny Smith is your friend here)
For the Caramel Buttercream:
- Unsalted butter, softened
- Powdered sugar
- Caramel sauce (store-bought or homemade)
- A pinch of cinnamon (optional)
- Extra caramel for drizzling
- Apple slices for decoration (totally optional, but cute)
Let’s Bake These Beauties
1. Preheat & Prep
Crank that oven to 350°F and line your cupcake pans with paper liners. In one bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
2. Cream the Butters and Sugars
In a separate bowl, beat the butter, oil, granulated sugar, and brown sugar together. Don’t rush this step—3 to 4 minutes of beating gives you that light, airy texture.
3. Add the Good Stuff
Add the vanilla and sour cream, then beat in the eggs one at a time. Slowly add in the dry ingredients, alternating with the milk. Mix just until everything’s combined—no overmixing here!
4. Fold in the Apples
Take your chopped apples and gently fold them into the batter. You don’t want to break them down too much—let them stay chunky for that juicy bite.
5. Bake It Up
Fill your cupcake liners about 2/3 of the way full. Bake for 15–18 minutes or until a toothpick comes out clean. Let them cool completely before frosting (we know it’s hard to wait, but trust the process).
6. Make That Dreamy Frosting
Beat the butter until smooth. Add half of the powdered sugar and beat again. Pour in the caramel sauce and a little cinnamon if you like. Then add the rest of the powdered sugar and beat until fluffy. If it’s too thick, add a bit more caramel; if it’s too soft, pop it in the fridge for a few minutes.
7. Frost and Decorate
Pipe the frosting onto your cooled cupcakes in big, beautiful swirls. Drizzle with caramel sauce and, if you’re feeling fancy, stick a thin apple slice on top.
Tips for Cupcake Success
- Don’t skip the creaming step. This is where you build air into your batter. No shortcuts!
- Granny Smith apples work best. Their tartness balances the sweet caramel and they don’t turn to mush when baked.
- Use room temp ingredients. Cold eggs or butter can mess with your batter’s consistency.
- Chill your frosting if needed. If it gets too soft while you’re piping, just toss it in the fridge for 10 minutes.
Fun Variations to Try
- Salted Caramel Twist: Add a pinch of sea salt on top for that sweet‑and‑salty combo we all secretly love.
- Extra Filling: Want a gooey center? Spoon a little caramel into the center of each cupcake before baking.
- Spice It Up: Add a touch of clove or allspice for even more fall flavor.
How to Store Them
- Room Temp: Keep in an airtight container for up to 2 days.
- Fridge: Store up to 3–4 days, but let them come to room temp before serving.
- Freezer: You can freeze the cupcakes (unfrosted) for up to 2 months. Just thaw and frost when ready.
Perfect Pairings
- Salted Caramel Apple Fritter Bread: Sticky, Sweet, and Totally Irresistible
- Caramel Apple Bread: The Perfect Autumn Quick Bread Recipe
Caramel Apple Cupcakes: The Sweetest Taste of Fall
Description
Caramel Apple Cupcakes are cozy, sweet, and packed with real apple chunks and buttery caramel frosting. Perfect for fall baking, these cupcakes bring all the comforting orchard flavors of the season in a handheld treat.
Ingredients
- For the Apple Spice Cupcakes:
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 tsp vanilla extract
- 1/3 cup sour cream
- 2 large eggs
- 1/2 cup whole milk
- 1 1/2 cups finely chopped apples (like Granny Smith)
- For the Caramel Buttercream:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/2 cup caramel sauce (plus more for drizzling)
- Pinch of cinnamon (optional)
- Thin apple slices for garnish (optional)
Instructions
- Preheat & Prep: Preheat oven to 350°F and line cupcake pans with paper liners. In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- Cream the Butters and Sugars: In another bowl, beat butter, oil, granulated sugar, and brown sugar for 3–4 minutes until light and fluffy.
- Add the Good Stuff: Mix in vanilla and sour cream. Add eggs one at a time. Alternate adding dry ingredients and milk until just combined.
- Fold in the Apples: Gently fold in chopped apples without overmixing.
- Bake It Up: Fill liners ⅔ full and bake for 15–18 minutes, or until a toothpick comes out clean. Cool completely before frosting.
- Make That Dreamy Frosting: Beat butter until smooth. Add half the powdered sugar, beat, then mix in caramel sauce and cinnamon if using. Add remaining sugar and beat until fluffy. Adjust consistency with more caramel if needed.
- Frost and Decorate: Pipe frosting onto cooled cupcakes. Drizzle with caramel and top with apple slices if desired.
Notes
Use Granny Smith apples for the best balance of tart and sweet. Make sure ingredients are at room temp for best results. Chill the frosting if it gets too soft. Store unfrosted cupcakes in freezer up to 2 months — frost after thawing.
Why You’ve Gotta Try These
These Caramel Apple Cupcakes are sweet but not too sweet, spiced but not overpowering, and filled with real chunks of apple. They’ve got everything you want in a fall dessert: warmth, nostalgia, a little crunch, and a whole lot of frosting.
So if you’re looking for the perfect treat to bring to a fall gathering, holiday dinner, or just to treat yourself on a cozy afternoon—this is it. You’re gonna want to keep this recipe handy all season long.