Caramel Apple Cupcakes
These Caramel Apple Cupcakes are moist, fluffy, and full of cozy fall flavors. Fresh apples, warm spices, and a caramel drizzle create a dessert that feels like autumn in every bite. Perfect for parties, Thanksgiving, or a sweet seasonal treat.
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.