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Caramel Apple Cupcakes Recipe Everyone Will Love

Caramel Apple Cupcakes

Moist cinnamon and nutmeg cupcakes filled with finely diced apple, topped with caramel buttercream and extra caramel sauce. This recipe makes 12 standard cupcakes.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Apple Cupcakes
  • 1 2/3 cups (about 210 g) All-purpose flour
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Fine salt
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground nutmeg
  • 1/2 cup (113 g) Unsalted butter, melted and slightly cooled
  • 1/2 cup (100 g) Granulated sugar
  • 1/2 cup (100 g) Packed light brown sugar
  • 2 eggs Large eggs, room temperature
  • 1 teaspoon Vanilla extract
  • 1/2 cup (120 ml) Apple cider or unsweetened applesauce
  • 1 1/2 cups (about 180 g) Peeled, finely diced apple
Caramel Buttercream
  • 1 cup (226 g) Unsalted butter, softened
  • 3 1/2-4 cups (420-480 g) Sifted confectioners' sugar
  • 1/2 cup (120 g), plus more for drizzling Thick caramel sauce
  • 1-2 tablespoons, as needed Heavy cream or milk
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon, or to taste Fine salt
Optional Homemade Caramel Sauce
  • 1 cup (200 g) Granulated sugar
  • 1/4 cup (60 ml) Water
  • 6 tablespoons (85 g) Unsalted butter
  • 1/2 cup (120 ml) Heavy cream
  • 1/2 teaspoon Salt

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners. Whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in one bowl.
  2. In a second bowl, whisk the melted, slightly cooled butter with both sugars. Add the eggs and vanilla, mix until smooth, then stir in the apple cider or unsweetened applesauce.
  3. Add the dry ingredients to the wet mixture and stir only until combined. Fold in the finely diced apple without overmixing.
  4. Divide the batter among the liners, filling each two-thirds to three-quarters full. Bake for 18-22 minutes, until the tops spring back lightly and a toothpick comes out clean or with a few moist crumbs.
  5. Cool the cupcakes in the pan for about 5 minutes, then transfer them to a rack and cool completely. Beat the softened butter for the frosting, gradually add sifted confectioners' sugar, then mix in caramel, vanilla, and salt.
  6. Add cream a little at a time until the buttercream is light and spreadable. Pipe or spread it onto the cooled cupcakes and drizzle with extra caramel immediately before serving.

Notes

Finely dice the apples and avoid excess juice so the cupcakes do not become dense or sink. Cool cupcakes completely before frosting. If caramel is too thick to drizzle, warm it briefly or stir in 1 teaspoon cream. Homemade caramel is extremely hot when prepared, so use caution.