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CARAMEL APPLE CUPCAKES: The Ultimate Fall Treat!

CARAMEL APPLE CUPCAKES

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Delicious caramel apple cupcakes that are moist and fluffy, perfect for fall celebrations.

Ingredients

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  • 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
  • 12 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)

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In another bowl, beat butter and both sugars until fluffy. Add eggs one at a time, then mix in vanilla.
  4. Alternate adding flour mixture and buttermilk, mixing until smooth. Fold in chopped apples.
  5. Divide batter among cupcake liners and bake 18–20 minutes or until a toothpick comes out clean. Cool completely.
  6. For the frosting, beat butter until smooth. Add caramel and powdered sugar, beating until fluffy. Add milk to reach desired consistency.
  7. For topping, cook apples with butter, brown sugar, and cinnamon for 5–6 minutes until soft. Let cool.
  8. 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.

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