why make this recipe

These caramel apple cupcakes are warm, soft, and full of apple and spice. They bake fast and please a crowd. They use simple pantry ingredients and a sweet caramel buttercream that is easy to pipe or spread. For a different caramel-apple treat idea, see a recipe for caramel apple cheesecake dip as a quick party option.

introduction

This Caramel Apple Cupcakes makes moist cupcakes with chopped apples and warm spices. A smooth caramel buttercream sits on top and you can drizzle extra caramel over it. You can make the cupcakes ahead and add the frosting the same day. For another baked apple idea, try the caramel apple cheesecake bars for a similar flavor in bar form.

how to make Caramel Apple Cupcakes with Caramel Frosting

Follow the directions below step by step. Mix dry ingredients, then beat the wet ingredients until light. Add eggs and alternate the dry mix with milk. Fold in chopped apples last. Bake until a toothpick comes out clean. Make the caramel buttercream by beating butter, adding powdered sugar, then caramel and finishing with milk to reach the right texture. If you want a fun bite-sized version, you can also look at the simple caramel apple pie bombs for an alternative treat idea.

Ingredients :Caramel Apple Cupcakes

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

Directions :Caramel Apple Cupcakes

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

how to serve Caramel Apple Cupcakes with Caramel Frosting

Serve at room temperature so the frosting is soft. Add a small apple slice or a light caramel drizzle on top for a pretty touch. These go well with coffee, tea, or a scoop of vanilla ice cream for a dessert plate.

how to store Caramel Apple Cupcakes with Caramel Frosting

Put cupcakes in an airtight container and keep them in the fridge for 2-3 days. Let them sit at room temperature 20-30 minutes before serving so the frosting softens and the crumbs are tender.

tips to make Caramel Apple Cupcakes with Caramel Frosting

Use firm apples like Granny Smith so they hold texture after baking.
Chop apples small so they mix evenly through the batter.
Do not overmix after adding flour to keep cupcakes tender.
Cool cupcakes fully before frosting to prevent melting.
Adjust milk in the buttercream one teaspoon at a time to get the right piping texture.

variation (if any)

Add chopped toasted pecans to the batter or on top for crunch.
Stir in 1/2 cup raisins or dried cranberries for extra chew and flavor.
Use salted caramel sauce and skip adding extra salt to balance sweet and salty.

FAQs

Q: Can I use frozen apples?
A: Fresh works best. If you use frozen, thaw and drain them well so they do not add extra moisture.

Q: Can I make the cupcakes ahead?
A: Yes. Bake and cool the cupcakes, then store unfrosted in the fridge for 1-2 days. Frost just before serving.

Q: Can I freeze these cupcakes?
A: You can freeze unfrosted cupcakes in a single layer in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and frost after they come to room temperature.

Q: Is sour cream necessary?
A: Sour cream adds moisture and small tang. You can swap with plain yogurt in equal amount.

Q: How do I stop the frosting from being too sweet?
A: Use a salted caramel sauce or add a pinch of salt to the buttercream to balance sweetness.

Conclusion

For more ideas and similar recipes, you can compare this cupcake version with a recipe for Caramel Apple Cupcakes – Life Love and Sugar, read another take on apple cupcakes with salted caramel at Apple Cupcakes with Salted Caramel Frosting, or try a family-style variation at Caramel Apple Cupcakes – Mom On Timeout.