CARAMEL APPLE CUPCAKES: The Ultimate Fall Treat!
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Delicious caramel apple cupcakes that are moist and fluffy, perfect for fall celebrations.
- Author: Caroline Jones
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup peeled, finely chopped apples
- 1/2 cup unsalted butter, softened (for frosting)
- 1/2 cup caramel sauce (plus more for drizzling)
- 2 cups powdered sugar
- 1–2 tablespoons milk (as needed)
- 1 tablespoon butter (for apple topping)
- 1 cup small diced apples (for apple topping)
- 1 tablespoon brown sugar (for apple topping)
- 1/2 teaspoon cinnamon (for apple topping)
- Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, beat butter and both sugars until fluffy. Add eggs one at a time, then mix in vanilla.
- Alternate adding flour mixture and buttermilk, mixing until smooth. Fold in chopped apples.
- Divide batter among cupcake liners and bake 18–20 minutes or until a toothpick comes out clean. Cool completely.
- For the frosting, beat butter until smooth. Add caramel and powdered sugar, beating until fluffy. Add milk to reach desired consistency.
- For topping, cook apples with butter, brown sugar, and cinnamon for 5–6 minutes until soft. Let cool.
- Pipe caramel frosting onto cooled cupcakes, spoon apple topping over each, and drizzle with more caramel.
Notes
- Use tart apples like Granny Smith for flavor balance.
- Chill cupcakes before topping for cleaner presentation.
- Store in an airtight container up to 3 days, refrigerate if using fresh apple topping.
Nutrition
- Serving Size: 1 cupcake
- Calories: 380 kcal
- Sugar: 37g
- Sodium: 190mg
- Fat: 17g
- Saturated Fat: 9g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 3g