Description

These Caramel Apple Cupcakes are soft, spiced, and packed with tender apple pieces, then topped with a luscious caramel frosting. Each bite blends sweet caramel and tart apple for the perfect cozy fall dessert—ideal for holidays, bake sales, or any autumn celebration.

Ingredients

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)

Caramel Sauce (for drizzle 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 (as needed)

Pinch of salt

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Instructions

Prepare the Oven: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and sour cream until smooth.
Combine: Gradually add dry ingredients to wet ingredients, stirring just until combined. Fold in chopped apples.
Bake: Divide batter evenly among cupcake liners, filling each about two-thirds full. Bake 20–25 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
Make Caramel Sauce: In a small saucepan, melt butter over medium heat. Stir in brown sugar and salt, bring to a gentle boil, and cook for 1 minute. Remove from heat and whisk in cream until smooth. Let cool.
Prepare Frosting: Beat softened butter until creamy. Gradually add powdered sugar, then mix in 2 tablespoons cooled caramel sauce, salt, and enough heavy cream for a smooth, spreadable consistency.
Assemble: Frost cooled cupcakes with caramel frosting. Drizzle with remaining caramel sauce and, if desired, sprinkle with chopped nuts or sea salt.

Notes

Use tart apples like Granny Smith for a bright flavor or Honeycrisp for added sweetness.

Add chopped pecans or walnuts to the batter for crunch.

For extra indulgence, fill cupcakes with caramel before frosting.

To make ahead, bake cupcakes a day in advance and frost before serving.

Let caramel sauce cool completely before adding to frosting.

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 31g
Sodium: 165mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 1g
Protein: 3g
Cholesterol: 65mg