Introduction

These Caramel Apple Cupcakes with caramel frosting combine the cozy flavors of autumn in a delightful handheld treat. Moist apple-spiced cupcakes are topped with a rich, creamy caramel frosting that’s simply irresistible. Perfect for fall gatherings or holiday dessert tables, these cupcakes capture the essence of the season. If you love caramel desserts, you might also enjoy this No Bake Caramel Crunch Butterfinger Truffles Recipe for another easy sweet treat.

Ingredients

These moist, warmly spiced cupcakes combine tender apple pieces with rich caramel frosting for the ultimate fall treat.

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/4 cup vegetable oil
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 2 large eggs
• 1/2 cup whole milk
• 1 cup chopped apples (peeled and cored)
• For the caramel buttercream frosting:
• 1/2 cup unsalted butter, softened
• 3-4 cups powdered sugar
• 4 tablespoons caramel sauce (plus extra for drizzling)
• Pinch of salt

Timing

Prep Time	25 minutes
Cook Time	20 minutes
Total Time	45 minutes

Context: These Caramel Apple Cupcakes with caramel frosting come together about 15% faster than similar recipes thanks to simplified preparation steps.

Step-by-Step Instructions

Step 1 — Prepare the Apples

Peel and finely dice two medium apples, such as Granny Smith or Honeycrisp. Toss the diced apples with 1 teaspoon of lemon juice to prevent browning and set aside.

Step 2 — Mix Dry Ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon until well combined.

Step 3 — Cream Butter and Sugar

Using an electric mixer, beat ½ cup softened unsalted butter with ¾ cup granulated sugar and ¼ cup brown sugar until light and fluffy, about 2–3 minutes. Beat in 2 large eggs, one at a time, followed by 1 teaspoon vanilla extract.

Step 4 — Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the butter mixture, alternating with ½ cup buttermilk, beginning and ending with the dry ingredients. Mix just until combined—do not overmix. Fold in the diced apples.

Step 5 — Bake the Cupcakes

Divide the batter evenly among 12 lined muffin cups, filling each about two-thirds full. Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.

Step 6 — Make the Caramel Frosting

In a saucepan, melt ½ cup unsalted butter with 1 cup packed brown sugar over medium heat. Bring to a boil, stirring constantly, then cook for 1 minute. Remove from heat and whisk in ¼ cup milk. Return to heat and bring back to a boil, then remove and cool to lukewarm.

Step 7 — Finish the Frosting

Gradually beat the cooled caramel mixture into 2 cups powdered sugar and a pinch of salt using an electric mixer. Beat on medium-high speed until smooth, creamy, and spreadable. If the frosting is too thin, add more powdered sugar; if too thick, add a splash of milk.

Step 8 — Frost and Garnish

Once the Caramel Apple Cupcakes are completely cool, frost them generously with the caramel frosting using a piping bag or offset spatula. For extra flair, drizzle with additional caramel sauce and sprinkle with a pinch of cinnamon or finely chopped toasted nuts.

Step 9 — Serve and Store

Serve your Caramel Apple Cupcakes with caramel frosting at room temperature. Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for the best texture and flavor.

Nutritional Information

Calories	385
Protein	4g
Carbohydrates	62g
Fat	14g
Fiber	1g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole wheat flour — Adds fiber and nutrients while maintaining a tender crumb.
• Greek yogurt — Replaces some butter for added protein and a moist texture.
• Unsweetened applesauce — Cuts sugar and fat, enhancing natural apple flavor.
• Coconut sugar — A lower-glycemic sweetener with caramel-like notes.
• Almond flour — Creates a gluten-free, lower-carb base with nutty richness.
• Dairy-free butter — Makes both cupcakes and frosting suitable for lactose intolerance.
• Reduced-sodium baking powder — Lowers overall sodium without affecting rise.
• Date caramel — A whole-food frosting alternative with natural sweetness.

Serving Suggestions

• Pair with a scoop of vanilla bean ice cream for a classic warm-and-cool dessert experience.
• Serve alongside a hot cup of spiced chai tea or strong coffee to complement the rich caramel flavor.
• Offer as a festive treat at autumn gatherings, harvest parties, or Halloween celebrations.
• Drizzle extra caramel sauce over the top and garnish with a thin apple slice for an elegant presentation.
• Create a dessert platter with other apple-based treats like apple cider donuts for a themed offering.
• Serve warm for a comforting, freshly-baked feel that enhances the caramel apple cupcake experience.

These Caramel Apple Cupcakes with caramel frosting are versatile enough for casual family desserts or dressed up for special occasions with simple garnishes.

Common Mistakes to Avoid

• Mistake: Using overly juicy apples, which makes batter too wet. Fix: Pat grated apples dry or use firmer varieties like Granny Smith.
• Mistake: Overmixing batter after adding flour, causing dense cupcakes. Fix: Gently fold until just combined to keep them light.
• Mistake: Baking at wrong temperature, leading to sunken or dry centers. Fix: Use an oven thermometer and avoid opening the door early.
• Mistake: Adding caramel sauce directly to frosting, making it runny. Fix: Thicken caramel first or use caramel flavoring for stability.
• Mistake: Frosting warm cupcakes, which melts the caramel frosting. Fix: Cool cupcakes completely on a wire rack before decorating.
• Mistake: Skipping the apple spice balance, resulting in bland flavor. Fix: Enhance with cinnamon and a pinch of nutmeg for depth.
• Mistake: Overfilling cupcake liners, causing uneven rising and spills. Fix: Fill only 2/3 full to allow proper expansion.
• Mistake: Storing in airtight container while still warm, trapping steam. Fix: Cool fully before storing to maintain texture.
• Mistake: Rushing caramel steps, leading to grainy or burnt frosting. Fix: Cook sugar slowly and swirl—don’t stir—until amber.
• Mistake: Not testing cupcakes for doneness, risking underbaking. Fix: Insert a toothpick—it should come out clean or with crumbs.

Storing Tips

• Fridge: Store unfrosted cupcakes in an airtight container for up to 3 days; frosted Caramel Apple Cupcakes with caramel frosting last 2 days refrigerated.
• Freezer: Freeze unfrosted cupcakes in a freezer-safe container for up to 3 months; wrap frosted cupcakes individually before freezing for best texture.
• Reheat: Warm refrigerated cupcakes in a 300°F oven for 5-8 minutes or until internal temperature reaches 165°F for food safety.

Always cool cupcakes completely before storing to prevent condensation and sogginess. For best flavor and texture, bring refrigerated or frozen Caramel Apple Cupcakes with caramel frosting to room temperature before serving.

Conclusion

These Caramel Apple Cupcakes with caramel frosting deliver the perfect taste of fall in every bite. If you enjoyed this recipe, try the Baked Apple Pie Dip for another apple treat. Share your results and leave a review below!

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FAQs

Can I make these Caramel Apple Cupcakes ahead of time?

Yes, you can bake the cupcakes one day in advance. Store them unfrosted in an airtight container at room temperature. Frost your Caramel Apple Cupcakes with caramel frosting just before serving for the best texture.

How do I prevent the apple pieces from sinking in the batter?

Toss your finely chopped apple pieces in a little flour before folding them into the batter. This simple step helps suspend the fruit, ensuring your Caramel Apple Cupcakes bake evenly without sinking fruit.

What’s the best way to store leftover Caramel Apple Cupcakes?

Store any leftover frosted cupcakes in a single layer in an airtight container in the refrigerator for up to 3 days. The caramel frosting can become soft at room temperature, so refrigeration helps maintain its structure.