Caramel Apple Cupcakes

These Caramel Apple Cupcakes are everything you love about fall in a single bite: tender, cinnamon-spiced crumb, juicy pops of apple, and a decadent caramel finish. They’re quick to make, travel well, and are a guaranteed hit for parties, bake sales, or Thanksgiving dessert tables.

Why You’ll Love This Recipe

• Fall flavors: Warm cinnamon and nutmeg with real apple pieces.
• Moist & tender: Buttermilk keeps the crumb soft and bakery-style.
• Easy finish: A simple caramel drizzle or your favorite frosting.
• Party-perfect: Makes 12 cupcakes in about 35 minutes total.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1 cup peeled finely chopped apples
• 1/2 cup caramel sauce, plus extra for drizzling

Instructions

1. Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
2. Dry mix: In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Cream: In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla.
4. Combine: Add dry ingredients alternately with buttermilk, beginning and ending with dry. Mix just until combined. Fold in apples.
5. Bake: Divide batter among liners (about 2/3 full). Bake 18–22 minutes, or until a toothpick comes out clean. Cool on a wire rack.
6. Finish: Top with caramel sauce or your favorite frosting and drizzle extra caramel.

Chef Tips & Variations

• Best apples: Tart apples like Granny Smith balance the caramel sweetness.
• Smoother drizzle: Warm caramel slightly and use a spoon or squeeze bottle.
• Extra spice: Add a pinch of allspice or cloves for a deeper fall vibe.
• Stuffed center: Core a small hole after baking and spoon in a little caramel before frosting.

Storage

• Room temp: Store in an airtight container up to 2 days.
• Fridge: Refrigerate up to 5 days (bring to room temp before serving).
• Freeze: Freeze unfrosted cupcakes up to 2 months; thaw, then finish with caramel/frosting.

FAQs

Can I substitute the buttermilk?
Yes—use 1/2 cup milk mixed with 1/2 Tbsp lemon juice or vinegar; rest 5 minutes.

Which frosting pairs well?
Salted caramel buttercream or classic cream cheese frosting both work beautifully.

Caramel Apple Cupcakes

Yield: 12 cupcakes  ·  Prep: 15 minutes  ·  Cook: 20 minutes  ·  Total: 35 minutes  ·  Calories: ~320 kcal

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1 cup peeled finely chopped apples
• 1/2 cup caramel sauce, plus extra for drizzling

Instructions

1. Preheat oven to 350°F (175°C); line a 12-cup tin.
2. Whisk dry ingredients together.
3. Cream butter and sugar; beat in eggs and vanilla.
4. Add dry alternately with buttermilk; fold in apples.
5. Fill liners 2/3 full; bake 18–22 minutes. Cool, then finish with caramel.

Tip: For tidy drizzles, chill cupcakes 10 minutes before adding caramel.

Baked these Caramel Apple Cupcakes? 🍎✨ Tell me how they turned out in the comments and share your frosting ideas! Don’t forget to save this recipe for your next fall bake.