When autumn rolls around, the first flavors that come to mind are apples, cinnamon, and caramel. Nothing embodies the cozy feeling of fall quite like a caramel apple enjoyed at a fair or festival. But what if you could capture all that deliciousness in a portable, homemade dessert? That’s exactly what these Caramel Apple Cupcakes do. They take the essence of caramel apples — tart fruit paired with sweet, golden caramel — and transform it into a moist, fluffy cupcake topped with a luscious caramel drizzle.
I first baked these cupcakes for a fall harvest party, and they were gone within minutes. Guests loved the balance of flavors: the moist cake bursting with apple pieces, the warm spice notes, and the silky caramel finish. These cupcakes are versatile enough to serve at birthday parties, Thanksgiving dinners, or just a cozy night in with a mug of hot cider. Once you try them, they’re bound to become a seasonal tradition in your home too.
Why You’ll Love Caramel Apple Cupcakes
- Perfect fall flavor combo – Apples, caramel, and warm spices in every bite.
- Moist and fluffy texture – Thanks to fresh apples and buttermilk.
- Simple ingredients – Pantry staples and seasonal fruit come together easily.
- Crowd-pleasing – Loved by kids and adults alike.
- Versatile – Dress them up with frosting or keep them simple with a caramel drizzle.
- Make-ahead friendly – Bake them in advance and drizzle with caramel before serving.
Ingredients You’ll Need
- 1 ½ cups all-purpose flour – The foundation of the cupcake batter.
- 1 teaspoon baking powder – Helps the cupcakes rise.
- ½ teaspoon baking soda – Works with buttermilk for extra lift.
- ½ teaspoon ground cinnamon – Warm spice that pairs perfectly with apples.
- ¼ teaspoon ground nutmeg – Adds depth to the spice profile.
- ¼ teaspoon salt – Balances sweetness.
- ½ cup unsalted butter, softened – For richness and tender crumb.
- 1 cup granulated sugar – Sweetens the batter.
- 2 large eggs – Provide structure and stability.
- 1 teaspoon vanilla extract – Enhances the overall flavor.
- ½ cup buttermilk – Keeps cupcakes moist and slightly tangy.
- 1 cup peeled, finely chopped apples – Granny Smith or Honeycrisp are ideal.
- ½ cup caramel sauce, plus extra for drizzling – Adds that classic caramel apple flavor.
Step-by-Step Instructions
Preparing the Cupcakes
- Preheat oven – Set oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Mix dry ingredients – In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Cream butter and sugar – In a large bowl, beat softened butter and sugar until light and fluffy, about 2–3 minutes.
- Add eggs and vanilla – Beat in eggs one at a time, then stir in vanilla extract.
- Alternate flour and buttermilk – Add flour mixture in three additions, alternating with buttermilk, starting and ending with flour. Stir gently until just combined.
- Fold in apples – Gently stir in the chopped apples.
- Fill cupcake liners – Divide batter evenly among liners, filling about two-thirds full.
- Bake – Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool – Allow cupcakes to cool completely on a wire rack before topping.
Adding the Caramel Topping
- Drizzle with caramel – Once cooled, drizzle caramel sauce generously over each cupcake. For best results, use caramel that’s slightly chilled so it doesn’t soak in too much.
Serving and Storage Tips
These cupcakes are delicious served as-is with just a drizzle of caramel. But if you want to elevate them, top each one with a swirl of cream cheese frosting before adding caramel for a bakery-style finish.
Serving ideas:
- Pair with apple cider or hot chocolate for a cozy fall treat.
- Serve at Thanksgiving alongside pumpkin and pecan pie for variety.
- Add a sprinkle of sea salt over the caramel for salted caramel apple cupcakes.
Storage:
- Store cupcakes in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days. Bring to room temperature before serving.
- Freeze unfrosted cupcakes for up to 2 months. Thaw overnight in the fridge, then drizzle with caramel before serving.
Helpful Notes
- Apple choice matters – Tart apples like Granny Smith balance the sweetness, while Honeycrisp or Fuji bring more natural sweetness.
- Caramel consistency – For thicker drizzle, chill the caramel slightly before using.
- Don’t overmix – Stir batter until just combined for light, fluffy cupcakes.
- Upgrade with frosting – Cream cheese frosting pairs beautifully with caramel and apple flavors.
- Nutty addition – Sprinkle chopped pecans or walnuts on top of caramel for crunch.
- Spice variation – Add a pinch of cloves or allspice for extra warmth.
Frequently Asked Questions
- Can I use store-bought caramel sauce?
Yes! Store-bought caramel works perfectly, though homemade caramel gives the best flavor. - Do I need to peel the apples?
Yes, peeling ensures a softer texture in the cupcakes, but you can leave the peel on for extra fiber if preferred. - Can I make these cupcakes ahead of time?
Absolutely! Bake the cupcakes a day ahead and drizzle caramel just before serving. - Can I use milk instead of buttermilk?
Yes, but you’ll lose some of the tang and tenderness. You can make a quick substitute by adding ½ teaspoon lemon juice or vinegar to ½ cup milk. - How do I prevent the caramel from soaking in?
Chill the caramel sauce slightly before drizzling and allow cupcakes to cool completely.
Final Thoughts
These Caramel Apple Cupcakes are a delightful twist on a classic fall dessert. With their moist, spiced cake base, fresh apple pieces, and golden caramel drizzle, they’re the perfect blend of cozy and indulgent. Every bite tastes like autumn in cupcake form.
I’ve tested this recipe many times, and it never fails to impress. The balance of tart apples and sweet caramel is irresistible, and the simple preparation makes them accessible to bakers of all skill levels. Whether you’re making them for a fall gathering, a holiday dessert table, or just a sweet afternoon treat, these cupcakes are sure to become a favorite in your recipe collection. Bake a batch, share them with loved ones, and let the flavors of caramel and apple bring warmth to your season.
Caramel Apple Cupcakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup peeled finely chopped apples (Granny Smith or Honeycrisp)
- ½ cup caramel sauce plus extra for drizzling
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each, then stir in vanilla extract.
- Alternately add the flour mixture and buttermilk, starting and ending with flour. Mix until just combined.
- Gently fold in chopped apples.
- Divide batter evenly among liners, filling each about ⅔ full.
- Bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool completely on a wire rack.
- Drizzle with caramel sauce before serving.
Notes
- Use tart apples like Granny Smith to balance the sweetness of caramel.
- Chill caramel sauce slightly before drizzling to prevent soaking.
- For an extra indulgent version, top with cream cheese frosting before drizzling caramel.
- Store cupcakes in an airtight container for 2 days at room temp, or refrigerate up to 5 days.
- Freeze unfrosted cupcakes for up to 2 months.
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