Caramel Apple Cupcakes

Apple cupcake topped with salted caramel frosting, a drizzle of caramel and a slice of apple

These caramel apple cupcakes are the perfect fall treat. Moist apple cupcakes flavored with warm cinnamon, brown sugar and vanilla extract. Then they're topped with caramel cream cheese frosting and a drizzle of salted caramel.

Course Dessert

Cuisine American

Keyword Apple Cupcakes with Caramel Frosting, Caramel Apple Cupcakes

Prep Time 45

Cook Time 22

Cooling 45

Total Time 1 52

Servings cupcakes

Calories 424kcal

Author Fiona Dowling

Equipment

12-cavity muffin pan

Ingredients

Salted Caramel Sauce*

1 cup granulated sugar (200 grams)
6 tablespoons unsalted butter (85 grams) cut into about 6 cubes
½ cup whipping cream (120 ml)
¼ teaspoon coarse salt or up to ½ teaspoon
1 teaspoon vanilla extract

Apple Cupcakes

1 ½ cups all-purpose flour (188 grams)
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter (112 grams) melted
½ cup brown sugar (105 grams) packed
⅓ cup granulated sugar (67 grams)
2 large eggs
2 teaspoons vanilla extract
6 tablespoons milk (90 ml) I used 2%
1 ⅓ cup grated apple about 1 large apple, peeled and grated

Caramel Cream Cheese Frosting

¾ 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)
½ cup salted caramel (120 ml)
¼ teaspoon salt as needed

Instructions

Salted Caramel Sauce

Add the sugar to a medium saucepan over medium heat.
Occasionally stir the sugar with a rubber spatula or wooden spoon. At first it will form clumps, then dissolve into a smooth liquid that's amber in color.
Once the sugar is a smooth liquid with no lumps, add in the butter. It will boil and bubble. Stir the mixture carefully with a wooden spoon or rubber spatula.
Once all the butter has melted, remove the caramel from the heat and whisk in the cream.
Return to the heat and continue whisking until the mixture a smooth liquid where you no longer see the butter sitting on top of the surface.
Remove from the heat and whisk in the salt and vanilla. Cool fully.

Apple Cupcakes

Preheat the oven to 350F (180C). Line a 12-cavity muffin tin with muffin papers.
In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda and salt. Set aside.
In a separate large bowl, whisk together the melted butter, sugars, eggs and vanilla extract until you no longer see clumps of brown sugar or pieces of egg.
Then whisk the milk and grated apple into the butter mixture.
Whisk the dry ingredients into the wet ingredients until you no longer see clumps or streaks of flour.
Spoon the batter into the prepared muffin tin, filling each muffin paper about ⅔ to ¾ full. You will end up with between 12-14 cupcakes. Do not fill the cupcake liners past ¾ full or your cupcakes can overflow and then sink while baking.
Bake in the middle of the preheated oven for about 21-23 minutes, or until the tops look set and an inserted toothpick comes out clean.
Cool the cupcakes in the pan for about 10 minutes, then carefully transfer to a wire cooling rack to continue cooling.

Caramel Cream Cheese Frosting

In a large bowl, beat the butter until smooth. Then beat in the cream cheese.
Add in 1 ½ cups powdered sugar and beat until incorporated.
Then mix in ½ cup of fully cooled salted caramel sauce. Be sure that the caramel is no longer even lightly warm - otherwise it will melt the butter and the frosting will separate.
Beat in the rest of the powdered sugar about ½ cup at a time until the desired sweetness is reached. Optionally, beat in a little extra salt for a more salted caramel flavor.
Frost the fully cooled cupcakes either with a knife or a piping bag. I used a 1M piping bag, starting with a circle around the outer edges of the cupcake and swirling to the top.
Optionally, drizzle with remaining salted caramel. I placed salted caramel in a small freezer bag, cut off the end of the bag and used it as a piping bag to drizzle more caramel on top of each cupcake.

Notes

Salted Caramel Sauce: Feel free to use your own favorite recipe or store bought salted caramel. Be sure to use a caramel that is very thick and flavorful. Do not use something that comes in a squeeze tube, as a find these types of caramel are too thin for making frosting.
Apple: Use a tart, crisp apple for the best flavor. Peel the apple first, then grate with a cheese grater.
Milk: I recommend using 2% or whole milk for this recipe.
Caramel Cream Cheese Frosting: If you prefer a regular salted caramel frosting instead of caramel cream cheese frosting, replace the 2 ounces of cream cheese with an extra ¼ cup unsalted butter. You may need to beat in 1-2 tablespoons of heavy cream at the end.
Cream Cheese: Be sure to use full-fat, brick-style cream cheese. Do not use anything that comes in a tub or is labeled spreadable, light, low fat or low calorie.
Nutrition: Details provided are an estimate only and based on 1 cupcake with frosting, assuming the recipe yields 12 uniform cupcakes.
Make Ahead Tips: Make the caramel up to 2 weeks before you plan to serve. Cool fully, then store in an airtight container in the fridge. Make the cupcakes the day before you plan to serve. Cool fully and store in an airtight container at room temperature overnight. Make the frosting the day you plan to serve.
Storage: Store frosted cupcakes in an airtight container in the fridge for up to 3 days. Cupcakes can be stored in an airtight container at room temperature for up to 8 hours. Let the cupcakes sit on the counter for 30 minutes before enjoying.

Nutrition