Caramel Apple Cupcakes Recipe
These Caramel Apple Cupcakes are the perfect fall treat! Moist apple cupcakes topped with a creamy caramel frosting and a drizzle of homemade caramel sauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup unsweetened applesauce
- 1 cup finely chopped peeled apple (such as Honeycrisp or Gala)
- For the Caramel Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup caramel sauce, plus more for drizzling
- 2 tablespoons milk, or more as needed
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the applesauce, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the chopped apple.
- Fill each muffin liner about 2/3 full.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- For the Caramel Frosting: In a large bowl, beat butter until smooth. Gradually add powdered sugar, beating until combined.
- Stir in caramel sauce and milk. Beat until light and fluffy, adding more milk if needed to reach desired consistency.
- Frost the cooled cupcakes with caramel frosting and drizzle with additional caramel sauce.
Notes
For an extra touch, sprinkle chopped pecans or walnuts on top of the cupcakes.