Spiced cupcakes are filled with fresh apples and then topped with caramel sauce and a thick caramel icing in these Caramel Apple Cupcakes that are perfect for fall.
I really think that fall desserts are my favorite, these Caramel Apple Cupcakes included! If you love the caramel apple combination, also try this Caramel Apple Crisp or these Apple Pancakes with Caramel Apple Syrup.
I love making cupcakes. I would seriously make a new one every week if I could get away with it. And while I do enjoy eating them, I really have fun creating them. And these Caramel Apple Cupcakes were no exception. I actually ran across a caramel apple cupcake recipe in a cookbook, but the recipe started with a cake mix and the topping was simply caramel sauce drizzled on the top. And while I’m sure those cupcakes were just fine, and maybe even delicious, I knew I wanted something more.
So I went to town. I had my family to test these on, and from what I could tell, everyone loved them. I know I did. I sampled way too many of them, so I had to leave them all behind at my sister’s house so that I would stay away from them.
These caramel apple cupcakes scream fall, and I’m excited to be welcoming in fall baking. There’s nothing better than a house that smells like sweet spices while you are baking!
The Best Caramel Apple Cupcakes
For the Caramel Apple Cupcakes, you start with a simple spiced cupcake, and then load in the fresh apples. I used granny smith apples so that the tart apple flavor would shine through. The cupcakes are baked and then cooled.
The Caramel Topping
I knew I wanted to add the caramel icing, but I wanted to add another layer of caramel as well. I had seen people do caramel candy melted with cream or evaporated milk, but I know that you have to get the temperature just right, otherwise it will totally harden so that you can’t even bite into it. My solution? The caramel dip that you can find in the produce section of the grocery store. It’s thick enough to stay in place on top of the cupcake, but stays soft and delicious.
The Caramel Icing
The caramel icing isn’t your typical cupcake icing. It’s much thicker, not like most light and fluffy frostings. But I love this stuff. It does harden if you don’t work fast enough, so be prepared to make the icing and pipe it on right away.
If you are looking for something more traditional, you can top these with a regular buttercream, or this Whipped Cream Cheese Frosting would be amazing.
More Cupcake Recipes
Red Velvet Cupcakes
Pumpkin Cupcakes with Cream Cheese Frosting
Cookies and Cream Cupcakes
Circus Animal Cupcakes
Banana Split Cupcakes
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Caramel Apple Cupcakes
Ingredients
Cupcakes:
- 1/2 cup butter at room temperature
- 1 cup sugar
- 1 egg
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon allspice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon baking soda
- 1/4 teaspoon cloves
- 3/4 cup milk
- 2 cups chopped tart apples
Topping
- 1/2 cup caramel apple dip (found in the produce section)
- 1/2 cup butter
- 1/2 cup brown sugar
- 3 tablespoons heavy cream
- 3 cups powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350. Line 24 muffin tins with paper liners.
- In a large bowl or stand mixer, beat the butter until smooth. Add in the sugar and beat until light and fluffy. Add the egg and mix. Scrape down the sides of the bowl as needed.
- In a bowl, combine the flour, baking powder, salt, allspice, cinnamon, nutmeg, baking soda and cloves.
- Add 1/3 of the flour mixture to the butter and sugar mixture. Mix until combined. Add half of the milk, mix, then 1/2 of the remaining flour, the remaining milk and then the remaining flour, beating in-between additions. Stir in the chopped apples.
- Divide the mixture between the prepared cups, filling each about 2/3 full. Bake until the center springs back when touched, about 20-25 minutes. Allow to cool completely.
- Spread about 1 teaspoon of the caramel topping on top of each cupcake.
- Melt the butter in a saucepan over medium heat. Add the brown sugar and cook until dissolved, a few minutes. Stir in the cream. Remove from the heat and add in half of the powdered sugar. Beat until combined, then add the remaining powdered sugar. Add the vanilla then beat until smooth and shiny. Transfer to a piping bag and pipe the frosting on top of the caramel sauce.
Nichole says
I made these for Thanksgiving and it was everyone’s favorite dessert! The only thing I did different was that I made homemade caramel sauce.
Avery Carlisle says
Overall this cupcake recipe was easy to follow and was very good. The cupcake itself was one of the best apple cupcakes I’ve ever had! The icing on the other hand came out more like fondant and could not be piped at all. We tried heating it up but that did not work. We had to tear off parts of it and squish it into a patty shape and place it on the cupcake. That is pretty much the only complaint about this recipe! 🙂
Adrianna says
The recipe calls for butter, did you use salted or unsalted butter for the cupcake batter ?
Deborah says
I always use unsalted butter unless specified.
Crystal says
Instead of cupcakes will this recipe work for a 3 layer cake?
Deborah says
I haven’t tried it as a layer cake, so it would definitely be an experiment, but I’m guessing it would work. Let me know if you try – I’d love to know how it turns out!
Kate says
Wow! I couldn’t wait to try this recipe but made sure to keep my expectations in check. What a fantastic end result. These are absolutely delicious! Thank you for sharing.
Deborah says
I’m so happy you liked them!
Lindsey says
Quick question, do you peel your apples?
Deborah says
I usually keep the peel on because I’m lazy like that 😉 and I like the texture it gives. But feel free to peel your apples if you’d like to!
Katie O says
These cupcakes are incredible. I made them tonight and the only thing I changed was the amount of powdered sugar in the frosting. I halved it, which I think brought out the flavor of the brown sugar a little more. The cake is fluffy with the perfect proportions of spice and the apples add delicious juiciness to it. I also added a little course salt on the caramel. I highly recommend this recipe and I will definitely be making it again this fall!
Nicolette says
Hi,
I am looking forward to making these this friday. I just have one quick question, do the apples melt while baking or are they just like chunks in the cupcake. I know it might sound silly , but thanks anyways
Deborah says
They soften, so they aren’t like chunks in the cupcakes, but they don’t disappear into the cupcake. I hope you enjoy them!
Sallie says
These were amazing!!! I am in Colorado so because of high altitude I added 2Tbl extra flour and raised baking powder to 1tsp. The cupcake came out perfect! I did not try the frosting. I made a cream cheese caramel frosting and a caramel drizzel and everybody said best cupcake ever!!!!! Thanks!!
Deborah says
I’m so glad they were a hit!!
miniya browning says
Hi Im an 11 year old girl making these cupcakes and it said to add milk but what milkthat want on the ingredients list
Deborah says
Hi – the milk is listed on the cupcake ingredients under the spices. It is 3/4 cup milk. Good luck!!
Sharon Sparks says
I made these cupcakes and everyone that ate them said they were the best they had ever had
Deborah says
I’m so glad they were a hit!
Nicole says
The frosting would be so much lighter and fluffier if you bought caramel extract at Walmart or even bought some the the coffee syrups in caramel flavor and flavored your normal buttercream with that. Its so good and yummy. That’s how I make my caramel frosting, which is perfect for this recipe. I have had so many compliments on the flavor. I also use the caramel frosting on my Snickers cupcakes. Just a idea.
Jennifer says
started making these and the recipe says to add in the sugar and cream? How much cream? Cream is not listed in the ingredients list for the batter, only the icing? Help!
Deborah says
It just means to cream the butter and the sugar together. 🙂
Deborah says
I just updated the instructions as well to make it more clear.
Joanne says
I made my first caramel apple dessert this weekend also! It felt a little wrong but tasted VERY VERY right, so I’m okay with it. These sound amazing.
Chels R. says
These look just like perfection to me.
Tash says
No 2 words go together like “Caramel” and “Apple”
These look heavenly! Pinned.