Go Back

Caramel Apple Cupcakes

Caramel apple cupcakes combine tender, cinnamon-spiced cakes with finely diced Granny Smith apple and smooth caramel frosting. A warm caramel drizzle finishes these from-scratch cupcakes.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 24 minutes
Total Time 49 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

Make the cupcakes
  • 1.5 cup all-purpose flour spooned and leveled
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp kosher salt
  • 0.33 cup vegetable oil
  • 0.75 cup light brown sugar packed
  • 2 eggs large, at room temperature
  • 0.33 cup sour cream at room temperature
  • 1 tsp vanilla extract
  • 1.5 cup Granny Smith apple peeled, cored, and finely diced
Make the caramel frosting and drizzle
  • 0.5 cup unsalted butter softened
  • 2.5 cup powdered sugar
  • 5 tbsp thick caramel sauce divided
  • 1 tbsp heavy cream

Equipment

  • 1 standard 12-cup muffin pan

Method
 

Make the cupcakes
  1. Heat the oven to 350°F and line a standard 12-cup muffin pan with paper liners.
  2. Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a medium bowl.
  3. Whisk the oil and brown sugar together in a large bowl until combined.
  4. Whisk in the eggs one at a time.
  5. Whisk in the sour cream and vanilla.
  6. Fold in the flour mixture just until no dry streaks remain.
  7. Fold in the diced apple.
  8. Divide the batter evenly among the liners.
  9. Bake for 20–24 minutes, until a toothpick inserted into the cake (not an apple piece) comes out with a few moist crumbs.
  10. Cool the cupcakes in the pan for 5 minutes.
  11. Transfer the cupcakes to a wire rack and cool completely.
Make the caramel frosting and drizzle
  1. Beat the softened butter in a large bowl until creamy.
  2. Gradually beat in the powdered sugar on low speed.
  3. Beat in 3 tablespoons of the caramel sauce and the heavy cream until the frosting is smooth and spreadable.
  4. Spread the frosting over the cooled cupcakes.
  5. Warm the remaining 2 tablespoons of caramel sauce in a microwave-safe bowl for 5–10 seconds.
  6. Drizzle the caramel sauce over the cupcakes.

Notes

For tender cupcakes, stop folding as soon as no dry streaks remain. Store covered in the refrigerator for up to 3 days; freeze unfrosted cupcakes for up to 2 months. For a gluten-free variation, use a 1:1 gluten-free baking flour.