Caramel apple cupcakes are a deliciously sweet dessert that is full of fall flavors. It is made with fresh apples and topped with a decadent caramel buttercream frosting.
Spiced Caramel Apple Cupcakes Recipe
If you are looking for a cupcake recipe that is packed with fall flavor, you’ve found them!
These spiced caramel apple cupcake have shredded apples in the them and are topped with a delicious caramel spice buttercream frosting. It’s like fall in cupcake form!
Why You’ll Love this Fall Apple Cupcake Recipe:
- Fresh ingredients: The cupcakes contain real shredded apples along with some of the best spices for fall. The buttercream is homemade and full of caramel flavor.
- Thanksgiving dessert worthy: These cupcakes are decadent enough to be on the Thanksgiving dessert table. Everyone will love the fall flavors baked into the tender cupcakes.
How to Make Caramel Apple Spice Cupcakes
Be sure to see the recipe card below for full ingredients & instructions!
- Mix together the flour, brown sugar, baking powder, and cinnamon.
- In a separate bowl combine the milk, vegetable oil, applesauce, caramel, eggs, and vanilla.
- Add the wet ingredients to the dry ingredients and mix well.
- Fold the shredded apples into the batter.
- Fill the muffin tins and bake for 15-17 minutes.
- Make the frosting by whipping the butter and the caramel sauce together.
- Mix in the powdered sugar.
- Scrape the frosting into a piping bag and frost the cupcakes.
- Add an apple slice and drizzle of caramel sauce on top.
Granny Smiths are usually the best apples to use in baking. They are tart but hold up well in baked dishes. The tart apples combined with the sweet ingredients make for one delicious dessert.
You will want to use a high-quality caramel sauce for these cupcakes. You can use homemade caramel sauce or store-bought; just make sure that it’s higher quality than the ice cream caramel you find at the store.
Yes! You can make these apple cupcakes ahead of time. I suggest making the cupcakes and buttercream separate until you are ready to serve them. Frost the cupcakes right before you plan to serve the cupcakes.
You will want to store these cupcakes in an airtight container, such as a Tupperware, in the fridge. They can stay on the counter, but I have found they stay fresh longer when stored in the fridge.
After you have cooked and cooled the apple cupcakes, then you get to top them with the best caramel buttercream. The buttercream is super easy to make and is the perfect flavor for the apple cupcakes.
Then you can take a small slice of apple and push it gently into the buttercream. Drizzle the frosting and apple slice with a bit more caramel and you have one Thanksgiving-worthy dessert!
If you add a bit of salt to the caramel buttercream then you can easily create apple spice cupcakes with salted buttercream frosting!
Recipe Tips and 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.
- 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.
Apple spice cupcakes are tender and moist and bursting with fall flavor! The caramel buttercream is the perfect addition to the soft cupcake bottom. Together you will have one amazing dessert that everyone will love.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Caramel Apple Cupcakes Recipe
Ingredients
For the Cupcakes
- 1½ cups all-purpose flour 180 grams
- ¾ cup brown sugar 160 grams
- 1 teaspoon baking powder 4 grams
- ½ teaspoon ground cinnamon
- ½ cup whole milk 114 grams
- ¼ cup vegetable oil 50 grams
- ¼ cup unsweetened applesauce 63 grams
- ¼ cup caramel sauce 80 grams
- 2 large eggs 100 grams
- 1 teaspoon pure vanilla extract 4 grams
- 1 cup shredded Granny Smith apple 113 grams, from 1 apple
For the Frosting
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- ¼ cup caramel sauce 80 grams
- 2 cups powdered sugar 226 grams
Instructions
For the Cupcakes
- Preheat oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
- In a large bowl, whisk together the flour, brown sugar, baking powder, and cinnamon. Set aside.1½ cups all-purpose flour, ¾ cup brown sugar, 1 teaspoon baking powder, ½ teaspoon ground cinnamon
- In a medium bowl, whisk together the milk, vegetable oil, applesauce, caramel sauce, eggs, and vanilla.½ cup whole milk, ¼ cup vegetable oil, ¼ cup unsweetened applesauce, ¼ cup caramel sauce, 2 large eggs, 1 teaspoon pure vanilla extract
- 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
- Sugar: I love the flavor of light brown sugar with apple! Feel free to use granulated sugar if you prefer.
- Milk: I used whole milk in this recipe but buttermilk is even more delicious.
- Apple: Shredded apple adds a bit more apple flavor, but it is completely optional!
- 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.
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