Caramel Apple Cupcakes
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.
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.
Notes
Feel free to swap in different apples or experiment with the caramel drizzle. You can also add a cinnamon buttercream for an extra cozy touch.