Caramel Apple Cupcakes Recipe
These Caramel Apple Cupcakes are moist, spiced apple cakes topped with a creamy caramel frosting and drizzled with homemade caramel sauce. Perfect for fall gatherings or a sweet treat any time of year!
- 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 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup finely chopped peeled apples (such as Honeycrisp or Gala)
- For the Caramel Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup caramel sauce, plus more for drizzling
- 1/4 teaspoon salt
Instructions
- Make the Cupcakes: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, whisk together the sugar, oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped apples.
- Fill each cupcake liner about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Make the Caramel Frosting: In a large bowl, beat the softened butter with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar, beating until smooth.
- Add the caramel sauce and salt, and beat until light and fluffy.
- Assemble: Once the cupcakes are completely cool, frost them with the caramel frosting.
- Drizzle with additional caramel sauce.
Notes
For an extra touch, sprinkle chopped pecans or walnuts on top of the frosted cupcakes.