Why You’ll Love This Recipe

I love this recipe because it takes the nostalgic flavor of caramel apples and turns it into something even more irresistible. The cupcakes are moist and fluffy, with just the right amount of spice from cinnamon and nutmeg. The homemade caramel frosting adds a luxurious sweetness that pairs beautifully with the fruitiness of the apples. Plus, it’s simple enough to make for a weekday treat but elegant enough for fall gatherings, bake sales, or Thanksgiving dessert tables.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Cupcakes:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream or Greek yogurt
1 1/2 cups peeled, finely chopped apples (about 2 medium apples)

Caramel Sauce (for drizzling and frosting):
1/2 cup brown sugar
1/4 cup unsalted butter
1/4 cup heavy cream
1/4 teaspoon salt

Frosting:
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
2 tablespoons caramel sauce (from above)
1–2 tablespoons heavy cream (to thin, if needed)
Pinch of salt

Directions

1. I start by preheating my oven to 350°F (175°C) and lining a muffin tin with cupcake liners.

2. In a medium bowl, I whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt, then set it aside.

3. In a large bowl, I cream the butter and sugar together until light and fluffy.

4. I beat in the eggs one at a time, then stir in the vanilla and sour cream (or Greek yogurt) until smooth.

5. I gradually mix in the dry ingredients, stirring until just combined, and then gently fold in the chopped apples.

6. I divide the batter evenly among the cupcake liners, filling each about two-thirds full.

7. I bake the cupcakes for 20–25 minutes, until a toothpick inserted in the center comes out clean. Once baked, I let them cool completely on a wire rack.

To make the Caramel Sauce:
8. In a small saucepan, I melt the butter over medium heat. I stir in the brown sugar and salt, bringing it to a gentle boil while stirring constantly.
9. I let it boil for one minute, then remove it from the heat and carefully whisk in the heavy cream until smooth. I allow it to cool completely before using.

To make the Frosting:
10. I beat the softened butter until creamy, then gradually add the powdered sugar.
11. I mix in 2 tablespoons of the cooled caramel sauce and a pinch of salt, then add the heavy cream as needed to reach a smooth, spreadable consistency.

To assemble:
12. I frost the cooled cupcakes generously with the caramel frosting and drizzle more caramel sauce over the top. For an extra touch, I like to sprinkle a few chopped nuts or sea salt on top.

Servings and Timing

This recipe makes about 12 cupcakes. It takes roughly 20 minutes to prepare, 20 minutes to bake, and about 40 minutes total from start to finish (plus cooling time).

Variations

I sometimes use tart apples like Granny Smith for a bright, tangy flavor, or Honeycrisp for a sweeter result. For extra texture, I stir in a handful of chopped walnuts or pecans. If I’m feeling indulgent, I add a caramel center by spooning a bit of caramel sauce into the batter before baking. I’ve also tried topping the cupcakes with a swirl of whipped cream and a drizzle of caramel for a lighter, airy finish.

Storage/Reheating

I store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If chilled, I let them sit at room temperature for about 30 minutes before serving. The caramel sauce can be stored separately in the fridge for up to a week and reheated gently before drizzling.

FAQs

Can I use store-bought caramel sauce?

Yes, if I’m short on time, I use a good-quality store-bought caramel sauce for both the drizzle and frosting.

What type of apples work best?

I prefer firm, tart apples like Granny Smith, but Honeycrisp or Fuji also work well.

Can I make these ahead of time?

Yes, I bake the cupcakes a day in advance, store them covered, and frost them before serving.

Can I make these gluten-free?

Yes, I substitute an all-purpose 1:1 gluten-free flour blend, and they turn out great.

Can I freeze the cupcakes?

Absolutely. I freeze the unfrosted cupcakes for up to 2 months and thaw them before frosting.

How can I make the caramel thicker?

I simmer it a bit longer until it coats the back of a spoon, then cool it before using.

Can I add caramel inside the cupcakes?

Yes, I scoop out a small center after baking and fill it with caramel before frosting.

Can I use oil instead of butter in the cupcakes?

Yes, vegetable oil makes them extra moist, though they’ll have a slightly different flavor.

Why did my cupcakes sink in the middle?

That usually happens if they’re underbaked or if I overmixed the batter. I make sure to mix just until combined.

How can I make these extra festive?

I top them with a small apple slice, caramel drizzle, or even a sprinkle of cinnamon sugar.

Conclusion

I love how these Caramel Apple Cupcakes capture the essence of fall in every bite. The tender, spiced apple cake and silky caramel frosting create a balance of warmth and sweetness that feels like autumn comfort at its best. Whether I’m making them for a cozy family evening or a festive get-together, these cupcakes always impress and disappear quickly—especially when I add that extra caramel drizzle on top.