When the leaves start turning, there’s nothing I crave more than these caramel apple cupcakes. I folded real apples and caramel sauce into a deliciously spiced vanilla cupcake batter and topped them with a sweet caramel frosting. These cupcakes are moist, tender, and bursting with autumnal flavor!
If you are looking for a cupcake recipe that is packed with fall flavor, you’ve found them! These caramel apple cupcakes are quick, easy, and so flavorful! I made these caramel apple cupcakes with cake mix to save on time and ingredients, but no one could tell. The apples and caramel stole the show!
What’s in This Caramel Apple Cupcake Recipe?
- Vegetable Oil: Makes the cupcakes super moist and rich.
- Applesauce: I replaced one of the eggs with applesauce for a richer apple flavor.
- Eggs: Give the cupcakes structure.
- Caramel Sauce: Adds rich caramel flavor to the cupcake and the frosting. Use a high-quality sauce or make your own.
- Vanilla Cake Mix: Makes these cupcakes so easy to put together.
- Cinnamon: Adds a touch of warmth to the cupcakes.
- Apple: I folded freshly shredded Granny Smith apples into the cupcake batter for an extra hit of apple flavor. You can leave this out if you prefer less texture.
- Butter: Gives the frosting structure.
- Powdered Sugar: Thickens and sweetens the frosting.
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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.
Tips for Success
- 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.
- 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.
Caramel Apple Cupcakes Recipe
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 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 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
How to Make Caramel Apple Cupcakes Step-by-Step
Mix the Wet Ingredients: Preheat oven to 350°F and line a 12-count cupcake tin with paper liners. 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. Add the wet ingredients to the dry and mix just until no large lumps of flour remain. Fold in 1 cup of shredded Granny Smith apple into the batter.
Portion the Cupcakes: Divide the batter between the cupcake wells making sure to fill each one ¾ of the way full.
Bake the Cupcakes: 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.
Beat the Frosting: Add ½ cup of 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 frosting to a piping bag fitted with your choice of tip and frost as desired.
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