These Caramel Apple Cupcakes feature a spiced apple base, topped with a rich caramel buttercream that melts in your mouth. They’re the perfect apple-inspired treat! The recipe includes my Easy Salted Caramel Sauce, which adds the best touch of sweetness and flavor.
INGREDIENTS
Apple Spice Cupcakes
- 1 1/2 cups (195g) all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 cup (56g) unsalted butter, room temperature
- 1/4 cup (60ml) vegetable oil
- 1/4 cup (52g) granulated sugar
- 1/2 cup (112g) packed brown sugar
- 3/4 tsp vanilla extract
- 3 tbsp (43g) sour cream
- 2 large eggs
- 3/4 cup (180ml) milk
- 1 cup finely chopped apple
Caramel Buttercream
- 1 1/4 cups (280g) unsalted butter, room temperature
- 5 cups (575g) powdered sugar
- 4–6 tbsp caramel sauce
- Pinch of ground cinnamon
- Additional caramel sauce, for drizzling
- Apple slices, for decoration
INSTRUCTIONS
- Preheat the oven to 350°F (176°C) and line a cupcake pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a large mixing bowl, beat together the butter, oil, and sugars until light and fluffy, about 3-4 minutes. Make sure to cream the mixture thoroughly.
- Add the vanilla extract and sour cream, and mix until fully combined.
- Add the eggs one at a time, mixing until mostly combined after each addition. Scrape down the sides of the bowl to ensure everything is well incorporated.
- Gradually add half of the dry ingredients and mix until combined.
- Slowly add the milk, mixing until well combined. It’s okay if the batter looks slightly curdled.
- Add the remaining dry ingredients and mix just until smooth. Avoid overmixing the batter. Scrape the bowl as needed.
- Gently fold in the chopped apples.
- Fill the cupcake liners about 3/4 full with batter and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the oven and let them cool on a cooling rack.
Caramel Buttercream
- In a large mixing bowl, beat the butter until smooth.
- Gradually add half of the powdered sugar and mix until smooth and well-combined.
- Add 4 tablespoons of caramel sauce and mix well.
- Add the remaining powdered sugar and beat until smooth. Adjust the consistency with more caramel sauce as needed.
- Pipe the buttercream onto the cooled cupcakes.
- Drizzle additional caramel sauce over the frosting and garnish with apple slices.
STORAGE AND SERVING
- These cupcakes are best stored covered in the fridge for 2-3 days. Bring them to room temperature before serving.
Nutrition (per cupcake)
- Calories: 440
- Sugar: 50.3g
- Sodium: 75.2mg
- Fat: 21.7g
- Carbohydrates: 61g
- Protein: 2.8g
- Cholesterol: 70mg
