When fall rolls in and everything smells like cinnamon and apples, these caramel apple cupcakes fit right in. They’re soft, sweet, and full of cozy flavor.
Why You’ll Love These Caramel Apple Cupcakes
When you bake these, you’re not just making dessert — you’re creating joy. Here’s what makes them a go-to fall favorite:
Tender apple-spiced cake with real fruit and warm spices
Caramel drizzle that feels like a trip to the fair
Kid-friendly and crowd-approved, ideal for autumn events
Simple to freeze and store for future snacking
Versatile with easy add-ins like nuts or cream cheese frosting
These caramel apple cupcakes hit that sweet spot between rustic charm and bakery-level indulgence.
Ingredients
Cake Flour – Provides a tender texture. Don’t substitute with all-purpose flour for the best result.
Leavening (Baking Powder and Baking Soda) – Both are needed for proper rise and texture.
Salt – Enhances flavor and balances sweetness.
Butter – Adds richness and moisture to the cupcakes.
Brown Sugar – Adds a rich flavor and keeps the cupcakes moist.
Granulated Sugar – Sweetens the batter and helps with texture.
Eggs – Binds the ingredients and helps with texture.
Vanilla Extract – Adds sweetness and depth of flavor.
Sour Cream or Greek Yogurt – Keeps the cupcakes moist and tender.
Granny Smith Apples – Adds tartness and texture to balance the sweetness.
Caramel Sauce – Adds sweetness and richness for the topping.
How to Make Caramel Apple Cupcakes
You don’t need to be a professional baker to pull this off. Just follow these steps, and you’ll have a batch of cozy treats ready in no time.
Preheat and Prepare
Heat your oven to 350°F (175°C).
Line a 12-cup muffin pan with cupcake liners.
Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Cream the Butter and Sugars
Using a hand or stand mixer, beat the butter with brown and white sugar until light and fluffy.
Add eggs one at a time, mixing well.
Blend in the vanilla and sour cream.
Combine the Wet and Dry
Slowly add the dry mixture to the wet mixture.
Stir until just combined.
Gently fold in chopped apples.
Bake the Cupcakes
Divide batter evenly among liners (fill each 2/3 full).
Bake for 18–20 minutes.
A toothpick should come out clean when they’re ready.
Cool and Decorate
Let cupcakes cool completely on a wire rack.
Frost with cream cheese frosting.
Drizzle with caramel and sprinkle with sea salt if desired.
You’ll end up with tender, rich cupcakes that taste like the best parts of fall.
Expert Tips for Better Baking
To make these cupcakes even better, keep these insider tips in mind:
Use tart apples like Granny Smith for the best flavor balance
Avoid overmixing to keep the texture light and fluffy
Cool completely before frosting to prevent a melty mess
Warm the caramel just slightly for a smooth drizzle
Use a piping bag if you want a more professional look
Remember, precision and patience are your friends in baking.
Tasty Variations You Can Try
Want to put your spin on these caramel apple cupcakes? Here are some easy variations:
Mini Cupcakes: Great for bite-sized party treats
Salted Caramel Apple Cupcakes: Add sea salt to your caramel drizzle
Apple Cider Cupcakes: Replace sour cream with reduced apple cider for a tangy twist
Gluten-Free: Use a 1:1 gluten-free flour blend without altering the flavor
Stuffed Cupcakes: Add a spoon of caramel into the batter center before baking
Feel free to experiment. Each tweak adds a personal touch to your batch.
Serving Suggestions for Caramel Apple Cupcakes
Presentation is part of the magic. Here are a few ways to serve these:
Warm them slightly and top with vanilla ice cream
Serve with hot apple cider or spiced tea
Add a caramel-dipped apple slice on top for extra flair
Sprinkle crushed pecans or toffee bits over the frosting
These cupcakes make a stunning centerpiece for any fall gathering.
More Cupcake recipes you will love!
gluten free chocolate cupcakes
Frequently Asked Questions (FAQs)
What apples work best for caramel apple cupcakes?
You’ll get the best results with tart apples like Granny Smith or Honeycrisp. They hold their shape and add a nice contrast to the sweetness.
Can I use store-bought caramel sauce?
Yes! Store-bought caramel works great. If you prefer homemade, just combine sugar, butter, and cream for an easy version.
How should I store leftover cupcakes?
Keep them in an airtight container in the fridge for up to 4 days. Bring to room temperature before serving.
What’s the best frosting for caramel apple cupcakes?
Cream cheese frosting is the classic choice, but cinnamon buttercream adds a warm touch that pairs beautifully.
Caramel Apple Cupcakes
Equipment
- Muffin Pan
- Mixer
Ingredients
Cupcake Batter
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- ½ cup unsalted butter softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or Greek yogurt
- 1 ¼ cups Granny Smith apples peeled, finely chopped
Caramel Topping
- ½ cup caramel sauce store-bought or homemade
- Sea salt flakes optional but highly recommended
Frosting (Optional Cream Cheese Frosting)
- 8 oz cream cheese softened
- ½ cup unsalted butter
- 2 ½ cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Using a mixer, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract and sour cream.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped apples.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely on a wire rack before frosting.
- Frost with cream cheese frosting, drizzle with caramel sauce, and sprinkle with sea salt if desired.