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Caramel Apple Cupcakes

Moist cinnamon apple cupcakes studded with diced apple and topped with fluffy caramel buttercream and a caramel drizzle.
Prep Time20 minutes
Cook Time20 minutes
Cool Time30 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: apple cupcakes, caramel apple cupcakes, caramel buttercream, fall cupcakes, salted caramel
Servings: 12 cupcakes
Calories: 340kcal

Ingredients

Apple Cupcakes

  • 1 3/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1 1/2 cups peeled, finely diced Granny Smith apple (about 2 medium)

Caramel Buttercream

  • 1/2 cup unsalted butter, softened
  • 1/3 cup caramel sauce, plus extra for drizzle
  • 2 1/2 cups powdered sugar
  • 1/4 tsp salt
  • 1-2 tbsp heavy cream, as needed

Instructions

  • Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
  • Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a bowl.
  • Beat the butter, brown sugar, and granulated sugar together until light and fluffy, about 3 minutes.
  • Beat in the eggs one at a time, then the vanilla.
  • Add the dry ingredients in three additions, alternating with the buttermilk, mixing just until combined after each addition.
  • Fold in the diced apples by hand.
  • Divide the batter evenly among the liners, filling each about two-thirds full.
  • Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean.
  • Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, about 20 minutes.
  • Beat the butter and caramel sauce together until smooth, then add the powdered sugar and salt, beating until fluffy; add cream 1 teaspoon at a time if needed.
  • Pipe or spread the frosting onto the cooled cupcakes and finish with a drizzle of caramel sauce.

Notes

Store in an airtight container in the refrigerator for up to 4 days; bring to room temperature for 20 minutes before serving. Unfrosted cupcakes freeze well for up to 2 months. Use a sturdy baking apple like Granny Smith or Honeycrisp so the pieces hold their shape instead of turning mushy.