Caramel Apple Cupcakes Recipe

Introduction

These Caramel Apple Cupcakes combine the warm flavors of cinnamon-spiced apples with a rich caramel buttercream frosting. Perfect for autumn gatherings or any time you crave a cozy, sweet treat.

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
• Pinch of ground cinnamon
• Additional caramel sauce, for drizzling
• Apple slices, for decorating

Instructions

1. Step 1: Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
2. Step 2: Combine the flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl and set aside.
3. Step 3: In a large mixer bowl, beat the butter, vegetable oil, sugar, and brown sugar together until light in color and fluffy, about 3-4 minutes. Do not skip this creaming step.
4. Step 4: Add vanilla extract and sour cream, mixing until well combined.
5. Step 5: Add eggs one at a time, mixing until mostly combined after each addition. Scrape down the sides of the bowl as needed.
6. Step 6: Add half of the dry ingredients to the batter and mix until combined.
7. Step 7: Slowly add the milk and mix until well combined. The batter may look slightly curdled, which is normal.
8. Step 8: Add the remaining dry ingredients and mix just until smooth. Scrape the sides of the bowl to ensure everything is incorporated. Avoid overmixing.
9. Step 9: Gently fold in the chopped apples.
10. Step 10: Fill cupcake liners about 3/4 full and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
11. Step 11: Remove cupcakes from the oven and cool on a wire rack.
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 and combined.
14. Step 14: Add about 4 tablespoons of caramel sauce and mix until well incorporated.
15. Step 15: Add the remaining powdered sugar and mix until smooth. Adjust the consistency and sweetness by adding more caramel sauce if desired.
16. Step 16: Pipe the frosting onto cooled cupcakes. Drizzle with additional caramel sauce and top each with an apple slice for decoration.

Tips & Variations

• Use tart apples like Granny Smith for a nice contrast to the sweet caramel and cinnamon.
• For a dairy-free version, substitute butter with a plant-based alternative and use coconut cream instead of sour cream.
• Add a pinch of sea salt to the caramel buttercream for a salted caramel twist.
• If you prefer a smoother frosting, warm the caramel sauce slightly before mixing.

Storage

Store the cupcakes well covered in the refrigerator for 2-3 days. Before serving, allow them to come to room temperature for the best flavor and texture. The frosting can be slightly chilled but should be soft enough to enjoy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them in an airtight container in the fridge. Frost them just before serving to maintain the best texture.

What type of caramel sauce works best?

Use a thick, good-quality caramel sauce for the buttercream and drizzling. Homemade or store-bought caramel sauce both work well, but make sure it’s not too runny to avoid thinning the frosting too much.

Caramel Apple Cupcakes Recipe

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★★★★★

4.7 from 148 reviews

• Author: Rafael
• Total Time: 38 minutes
• Yield: 12 cupcakes 1x
• Diet: Vegetarian

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Description

Indulge in these delightful Caramel Apple Cupcakes that combine tender spiced apple cake with a luscious caramel buttercream frosting. Perfectly moist and bursting with apple flavor, these cupcakes are crowned with a smooth caramel drizzle and a crisp apple slice, making them an irresistible treat for any occasion.

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Ingredients

Scale 1x2x3x

Cake 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

Frosting Ingredients

• 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

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (176°C) and line a cupcake pan with liners to prepare for baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, beat the room temperature butter, vegetable oil, sugar, and brown sugar until the mixture is light in color and fluffy, about 3-4 minutes. This step is important for a tender texture.
4. Add Flavorings: Mix in vanilla extract and sour cream until well combined.
5. Incorporate Eggs: Add eggs one at a time, beating until mostly combined after each addition. Scrape down bowl sides to ensure even mixing.
6. Combine Dry Ingredients and Batter: Add half the dry ingredients to the batter and mix until just combined.
7. Add Milk: Slowly pour in the milk and mix until just combined; the batter may look slightly curdled but this is normal.
8. Add Remaining Dry Ingredients: Add the rest of the dry ingredients and mix just until smooth, scraping down the bowl to avoid over mixing.
9. Fold in Apples: Gently fold the finely chopped apples into the batter.
10. Fill and Bake: Fill cupcake liners about 3/4 full. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
11. Cool Cupcakes: Remove cupcakes from the oven and place them on a wire rack to cool completely.
12. Make Caramel Buttercream: In a large bowl, beat the butter until smooth and creamy.
13. Add Powdered Sugar: Gradually add half of the powdered sugar, beating until smooth and combined.
14. Add Caramel Sauce: Mix in about 4 tablespoons of caramel sauce with a pinch of cinnamon until incorporated.
15. Incorporate Remaining Sugar: Add the remaining powdered sugar and beat until smooth, adjusting consistency and sweetness by adding more caramel sauce if needed.
16. Frost Cupcakes: Pipe or spread the caramel buttercream onto the cooled cupcakes.
17. Decorate: Drizzle additional caramel sauce on top and garnish each cupcake with an apple slice.
18. Storage: Store cupcakes covered in the refrigerator for 2-3 days. Serve at room temperature for best flavor.

Notes

• Ensure butter and eggs are at room temperature to achieve the best batter consistency.
• Do not over mix the batter to keep cupcakes light and tender.
• Finely chop apples to ensure even distribution and prevent sinking during baking.
• The frosting can be adjusted in sweetness by controlling the amount of caramel sauce added.
• For a more pronounced apple flavor, use tart apples such as Granny Smith.
• Allow cupcakes to cool completely before frosting to avoid melting the buttercream.
• Store cupcakes in an airtight container to maintain freshness.

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: caramel apple cupcakes, caramel buttercream, apple cupcakes, spiced cupcake, fall dessert, easy cupcake recipe