These cozy caramel apple cupcakes are so easy to make with a box of cake mix! Infused with applesauce, caramel sauce, cinnamon, and real Granny Smith apples, these easy cupcakes are bursting with autumnal flavor. I top off these moist applesauce cupcakes with a simple caramel buttercream for a flavorful finish!
Applesauce Cupcakes with Caramel Buttercream
After I made my easy applesauce cake and saw how wonderfully moist and tender it was, I knew I had to whip up some cupcakes to match that energy. I started with a box of cake mix, and used applesauce to help bind the ingredients, intensify the moisture, and deepen the apple flavor. It worked perfectly!
There’s no apple pie spice in these cupcakes, but there are fresh shredded green apples, rich caramel, and plenty of cinnamon in addition the applesauce. That gives them a unique texture and flavor compared to my tasty apple pie cupcakes. There’s room for both in my kitchen!
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Use Green Apples for these Cupcakes
In my experience, I’ve found that Granny Smith apples strike the perfect balance for baking. They’re tart enough to cut through sweetness, yet still offer a bright apple flavor that doesn’t get lost in the mix. For these cupcakes, that green apple tartness is especially helpful in offsetting the richness of the caramel.
If you’re looking for alternatives: Honeycrisp, Mutsu, and Braeburn are also great options that hold up well during baking while delivering balanced sweetness and texture.
Caramel Apple Cupcakes Recipe (Made with Cake Mix)
Ingredients
For the Cupcakes
- 1 cup water
- ⅓ cup vegetable oil
- ¼ cup unsweetened applesauce *
- 2 large eggs
- ¼ cup caramel sauce
- 13.25 ounces vanilla cake mix (1 box)
- ½ teaspoon ground cinnamon
- 1 cup peeled and shredded Granny Smith apple (from 1 apple)**
For the Frosting
- ½ cup unsalted butter room temperature (1 stick)
- ¼ cup caramel sauce
- 2 cups powdered sugar
Instructions
For the Cupcakes
- Preheat oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
- In a medium bowl, whisk together the water, vegetable oil, applesauce, eggs, and caramel sauce.1 cup water, ⅓ cup vegetable oil, ¼ cup unsweetened applesauce, ¼ cup caramel sauce , 2 large eggs
- Add the cake mix and cinnamon and stir just until no large lumps of flour remain.13.25 ounces vanilla cake mix, ½ teaspoon ground cinnamon
- Add the wet ingredients to the dry and mix just until no large lumps of flour remain.
- Fold the shredded apple into the batter1 cup peeled and shredded Granny Smith apple
- Divide the batter between the cupcake wells making sure to fill each one ¾ of the way full.
- Bake the cupcakes for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes to a wire rack to cool completely before icing.
For the Frosting
- Add the butter and caramel sauce to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1-2 minutes, or until they are fully combined.½ cup unsalted butter, ¼ cup caramel sauce
- With the mixer on low, slowly add the powdered sugar. Once all the powdered sugar has been added, scrape down the sides of the bowl and then turn the mixer to high speed and beat until the frosting becomes light and fluffy.2 cups powdered sugar
- Transfer the frosting to a piping bag fitted with your choice of tip and frost as desired.
Notes
- Use a boxer grater to easily shred the apple. A zester is another option, but a box grater works best.
- Gently fold in the shredded apple so that you don’t incorporate too much air into the batter. This also prevents overmixing, which can lead to gummy cupcakes.
- Cool the cupcakes completely before frosting them; otherwise, the frosting will melt off.
- Add a bit of milk to the buttercream if it turns out too thick. Start with ½ tablespoon of milk and add more, if needed.
How to Make Caramel Applesauce Cupcakes Step-by-Step
Mix the Wet Ingredients: Preheat your oven to 350°F, line a 12-count cupcake tin with paper liners, and set aside. In a medium bowl, whisk together 1 cup of water, ⅓ cup of vegetable oil, ¼ cup of applesauce, 2 large eggs, and ¼ cup of caramel sauce.
Fold in the Dry Ingredients: Add 13.25 ounces (1 box) of vanilla cake mix and ½ teaspoon of ground cinnamon, and stir just until no large lumps of flour remain. Then gently fold in 1 cup of peeled and shredded Granny Smith apples into the batter. Don’t overmix in this step, or your cupcakes could turn out gummy. A light fold is all you need. I like to use a rubber spatula for this.
Portion the Cupcakes: Divide the batter between the cupcake wells, making sure to fill each one only about ¾ of the way full. If you fill them too high, the batter will overflow, and your cupcakes could turn out flat or underbaked.
Bake the Cupcakes: Bake applesauce cupcakes in a 350°F oven for 15-17 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes to a wire rack to cool completely before icing.
Make the Caramel Frosting: Add ½ cup of room-temperature unsalted butter and ¼ cup of caramel sauce to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1-2 minutes, or until they are fully combined. With the mixer on low, slowly add 2 cups of powdered sugar. Once all the powdered sugar has been added, scrape down the sides of the bowl and then turn the mixer to high speed and beat until the frosting becomes light and fluffy.
Frost the Cupcakes: Transfer the caramel buttercream to a piping bag fitted with your choice of tip, and frost apple cupcakes as desired.
Decorate with Fresh Apples: For presentation, I topped each of my cupcakes with half of an apple slice–first brushed with lemon juice to help prevent browning. However, they did brown within just a few hours, which is expected with sliced apples! I recommend waiting to add fresh apples until just before serving, or alternatively using dried apple chips for a longer-lasting decoration.
How to Store
Store leftover caramel apple cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To freeze, place the frosted cupcakes in a single layer on a baking sheet and freeze until the frosting is solid, about 1-2 hours. Tightly wrap each cupcake in plastic wrap and store in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
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