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Caramel Apple Cupcakes

  • Author: Emmy Carter
  • Total Time: Approximately 1 hour 15 minutes, plus cooling
  • Yield: 12 cupcakes 1x

Description

These Caramel Apple Cupcakes feature soft, moist apple-spice cake made with freshly grated apples, cinnamon, nutmeg, and cloves. Each cupcake is topped with creamy salted caramel cream cheese frosting and an optional drizzle of homemade caramel sauce for a delicious fall dessert.

Ingredients

Scale

Salted Caramel Sauce

  • 1 cup granulated sugar (200 grams)
  • 6 tablespoons unsalted butter (85 grams), cut into about 6 cubes
  • 1/2 cup whipping cream (120 ml)
  • 1/4 teaspoon coarse salt, or up to 1/2 teaspoon
  • 1 teaspoon vanilla extract

Apple Cupcakes

  • 1 1/2 cups all-purpose flour (188 grams)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (112 grams), melted
  • 1/2 cup brown sugar (105 grams), packed
  • 1/3 cup granulated sugar (67 grams)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 6 tablespoons milk (90 ml), 2% milk
  • 1 1/3 cups grated apple, about 1 large apple, peeled and grated

Caramel Cream Cheese Frosting

  • 3/4 cup unsalted butter (168 grams), somewhat softened
  • 2 ounces cream cheese (56 grams), full-fat, brick style
  • 2–3 cups powdered sugar (220–330 grams)
  • 1/2 cup salted caramel (120 ml)
  • 1/4 teaspoon salt, as needed

Instructions

  1. Make the salted caramel sauce: Add the granulated sugar to a heavy-bottomed saucepan over medium heat. Allow it to melt, stirring as needed, until smooth and amber-colored. Carefully add the butter cubes and stir until melted. Slowly pour in the whipping cream, stirring carefully as the mixture bubbles. Stir until smooth, then remove from the heat and mix in the coarse salt and vanilla extract. Allow the caramel to cool completely before using it in the frosting.
  2. Prepare the cupcake batter: Preheat the oven according to the original cupcake recipe’s specified temperature and line a standard muffin pan with cupcake liners. In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt.
  3. In a separate large bowl, whisk together the melted butter, brown sugar, and granulated sugar. Add the eggs and vanilla extract, mixing until combined. Stir in the milk.
  4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Gently fold in the peeled, grated apple until evenly distributed throughout the batter.
  5. Bake the cupcakes: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake according to the original recipe’s specified temperature and baking time, checking near the end. The cupcakes are ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  6. Remove the cupcakes from the oven and let them rest briefly before transferring them to a wire rack. Cool completely before frosting.
  7. Make the frosting: Beat the somewhat softened butter until smooth and creamy. Add the cream cheese and beat until combined. Gradually add 2 cups of powdered sugar, mixing until smooth. Add the cooled salted caramel and beat until incorporated. Add more powdered sugar as needed to achieve a spreadable or pipeable consistency. Mix in the salt as needed, tasting first because the caramel is already salted.
  8. Decorate and serve: Spread or pipe the caramel cream cheese frosting onto the completely cooled cupcakes. If desired, drizzle with additional cooled salted caramel sauce. Serve or refrigerate until ready to enjoy.

Notes

  • Watch the sugar carefully while making caramel, as it can burn quickly once it turns amber.
  • Cool both the caramel and cupcakes completely before preparing the frosting and decorating.
  • Start with 2 cups of powdered sugar and add more gradually until the frosting holds its shape. Store frosted cupcakes in an airtight container in the refrigerator.
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Category: Recipes
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 12 cupcakes
  • Calories: 550 calories per cupcake

Keywords: caramel apple cupcakes, apple cupcakes with caramel frosting, salted caramel cupcakes, apple spice cupcakes, caramel cream cheese frosting, fall cupcake recipe

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