Caramel Apple Cupcakes with caramel frosting

ByDorothy Miller
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What if the secret to the ultimate fall dessert isn’t a pie, but a cupcake? While apple pie dominates autumn tables, these Caramel Apple Cupcakes with caramel frosting deliver a more concentrated, portable burst of flavor that has won over dessert lovers in recent years.

The magic of these cupcakes lies in the perfect balance of moist, spiced apple cake and a rich, silky caramel buttercream. By incorporating finely chopped apples and a touch of cinnamon into the batter, each bite is reminiscent of a classic caramel apple, but with a sophisticated, bakery-style twist.

This recipe simplifies the process, ensuring you can create these impressive treats without professional skills. The result is a decadent dessert that perfectly captures the cozy essence of the season in a single, delightful package.

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Caramel Apple Cupcakes with Caramel Frosting

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These Caramel Apple Cupcakes are made with a spiced apple cupcake and topped with caramel buttercream. They melt in your mouth and are such a delicious apple dessert perfect for fall.

  • Author: Life Love and Sugar
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 38 minutes
  • Yield: 12 cupcakes 1x
  • Method: Dessert
  • Cuisine: American

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 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 milk
  • 1 cup peeled and chopped apples (Granny Smith recommended)
  • For the caramel buttercream:
  • 1/2 cup unsalted butter, softened
  • 2 1/2 cups powdered sugar
  • 4 tablespoons caramel sauce (plus extra for drizzling)
  • 1–2 tablespoons milk or heavy cream

Instructions

  1. Preheat oven to 350°F (176°C) and line a cupcake pan with liners.
  2. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt; set aside.
  3. In a large bowl, beat butter, oil, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
  4. Add vanilla extract and sour cream; mix until combined.
  5. Add eggs one at a time, mixing well after each addition. Scrape down sides as needed.
  6. Add half of the dry ingredients and mix until combined.
  7. Slowly add milk and mix until combined (batter may look curdled, which is normal).
  8. Add remaining dry ingredients and mix just until smooth. Do not overmix.
  9. Fold in chopped apples gently.
  10. Fill cupcake liners about 3/4 full and bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
  11. Cool cupcakes on a wire rack completely before frosting.
  12. For the caramel buttercream, beat butter until smooth.
  13. Add half of the powdered sugar and mix until smooth.
  14. Add caramel sauce and mix well.
  15. Add remaining powdered sugar and mix until smooth, adding milk or cream as needed to reach desired consistency.
  16. Pipe or spread frosting onto cooled cupcakes.
  17. Drizzle additional caramel sauce on top and garnish with apple slices if desired.
  18. Store cupcakes covered in the refrigerator for 2-3 days and serve at room temperature.

Notes

For best results, use tart apples like Granny Smith for a balanced flavor. Be careful not to overmix the batter to keep cupcakes tender. The frosting can be adjusted in sweetness and consistency by varying the amount of caramel sauce and powdered sugar.

Nutrition

  • Calories: 320
  • Sugar: 30g
  • Sodium: 180mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 50mg

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Frequently Asked Questions

Can I make the caramel frosting ahead of time?

Yes, you can prepare the caramel frosting for these Caramel Apple Cupcakes a day in advance. Store it in an airtight container in the refrigerator. Let it come to room temperature and give it a quick stir or rewhip before frosting your cupcakes.

What is the best type of apple to use in the cupcake batter?

For the best texture and flavor in your Caramel Apple Cupcakes, use a firm, tart apple like Granny Smith. These apples hold their shape during baking and provide a nice contrast to the sweet caramel frosting.

How should I store the finished Caramel Apple Cupcakes with caramel frosting?

Store the frosted Caramel Apple Cupcakes in a single layer in an airtight container at room temperature for up to two days. For longer storage, keep them in the refrigerator for up to five days, but let them sit out for 30 minutes before serving for the best texture.

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