Caramel Apple Cupcakes Recipe

This Caramel Apple Cupcakes recipe is a moist and spiced dessert, which is made with applesauce and caramel sauce. It’s the perfect fall dessert, ready in about 1 hour and 10 minutes.

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Caramel Apple Cupcakes Ingredients

For the Cupcakes:

• 1 stick salted butter, at room temperature
• 3/4 cup granulated sugar
• 2 large eggs
• 1 Tbsp. vanilla extract
• 1 cup applesauce
• 2 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 1 tsp. kosher salt
• 1/2 tsp. baking soda
• 1/4 tsp. ground ginger
• 1/4 tsp. grated nutmeg

For the Frosting:

• 1 1/2 sticks (12 tablespoons) salted butter, at room temperature
• 3 cups powdered sugar, sifted, plus more as needed
• 3 Tbsp. apple cider, plus more as needed
• 1/4 cup caramel sauce, plus more for drizzling

How To Make Caramel Apple Cupcakes

1. Prep and mix wet ingredients: Preheat the oven to 350˚F. Line a 12-cup muffin tin with paper liners. In a large bowl, beat the butter and granulated sugar with a mixer on medium speed for 2 to 3 minutes, until well combined. Beat in the eggs and vanilla until smooth, then mix in the applesauce.
2. Combine the batter: In a separate bowl, whisk together the flour, baking powder, salt, baking soda, ginger, and nutmeg. Add the dry ingredients to the wet ingredients and mix on low speed until just combined.
3. Bake the cupcakes: Divide the batter among the muffin cups, filling each about three-quarters full. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
4. Make the frosting: In a large bowl, beat the butter on medium speed until completely smooth. With the mixer on low, add the powdered sugar in three batches, alternating with the apple cider. Once combined, add the caramel sauce and beat on medium speed until fully incorporated and fluffy, about 2 more minutes.
5. Frost and serve: Spread or pipe the frosting onto the completely cooled cupcakes. Drizzle with extra caramel sauce before serving.

Recipe Tips

• How to get the most apple flavor? Using a good quality, unsweetened applesauce allows the natural apple flavor to shine through. The apple cider in the frosting also adds a nice, tangy apple note.
• Can I make these ahead of time? Yes. The unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days. The frosting can also be made ahead and stored in the fridge; just let it come to room temperature and give it a quick whip before using.
• How to prevent dry cupcakes? Be careful not to overmix the batter once you combine the wet and dry ingredients. Mix only until you no longer see streaks of flour. Also, be sure not to overbake them; check for doneness at the 20-minute mark.
• Can I add chopped apples to the batter? Yes, for extra texture you can fold in about 1 cup of finely diced apple (like Granny Smith) into the batter at the end.

What To Serve With Caramel Apple Cupcakes

These fall-flavored cupcakes are a perfect treat on their own, but also pair wonderfully with:

• A glass of cold milk or a cup of hot apple cider
• A scoop of vanilla bean ice cream
• A cup of hot coffee or a chai tea latte

How To Store Caramel Apple Cupcakes

• Refrigerate: Store the frosted cupcakes in an airtight container in the refrigerator for up to 4 days. It’s best to let them sit at room temperature for about 20 minutes before serving.
• Freeze: The unfrosted cupcakes freeze very well for up to 3 months.

Caramel Apple Cupcakes Nutrition Facts

• Serving Size: 1 cupcake
• Calories: 380 kcal
• Fat: 18g
• Carbohydrates: 55g
• Protein: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Irish Apple Cake Recipe
• Apple Pie Cookies Recipe
• Apple Betty Recipe