CARAMEL APPLE CUPCAKE HEAVEN

Picture this: the comforting flavors of apple pie, the gooey sweetness of caramel, all nestled in a perfectly portioned cupcake. Are you ready to transform an ordinary afternoon into an extraordinary treat? These Decadent Caramel Apple Pie Cupcakes are surprisingly easy to make, and I promise they’ll be the star of your next gathering (or a delightful indulgence just for you!). Get ready to bake up some pure deliciousness!

Gathering Your Heavenly Ingredients

Here’s everything you’ll need to whip up these amazing cupcakes. Don’t worry if it looks like a lot; we’ll break it down into manageable parts!

For the Apple Pie Filling:

• 3 medium apples (such as Honeycrisp, Gala, or Fuji), peeled, cored, and diced
• 1/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 2 tablespoons butter, unsalted

For the Cupcakes:

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup buttermilk

For the Caramel Frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 3 cups powdered sugar
• 1/2 cup caramel sauce (store-bought or homemade – see instructions below)
• 2 tablespoons milk or heavy cream
• 1/4 teaspoon salt

Optional: Homemade Caramel Sauce (If you prefer from scratch)

• 1 cup granulated sugar
• 6 tablespoons (3/4 stick) unsalted butter, cut into pieces
• 1/2 cup heavy cream
• 1/2 teaspoon salt

Garnish:

• Coarse sea salt (optional, for sprinkling)
• Drizzled Caramel (extra for serving)

Step-by-Step to Caramel Apple Pie Cupcake Perfection

Let’s get started! I’ll walk you through each step, so you can create bakery-worthy cupcakes at home. Remember, baking is a science, but it’s also a lot of fun!

Making the Apple Pie Filling:

1. In a medium saucepan, combine the diced apples, granulated sugar, flour, cinnamon, nutmeg, and lemon juice.
2. Add the butter and cook over medium heat, stirring occasionally, until the apples are softened and the mixture has thickened slightly (about 8-10 minutes).
3. Remove from heat and let cool completely. This is crucial, so the filling doesn’t melt the frosting later.

Prepping the Cupcakes:

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix!

Assembling and Baking:

1. Fill each cupcake liner about halfway with batter.
2. Spoon a generous tablespoon of the cooled apple pie filling into the center of each cupcake.
3. Top with the remaining cupcake batter, filling each liner about 2/3 full.
4. Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
5. Let the cupcakes cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely before frosting.

Making the Caramel Frosting:

1. In a large bowl, beat the softened butter until light and fluffy.
2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Stir in the caramel sauce, milk (or heavy cream), and salt. Beat until smooth and creamy. If the frosting is too thick, add a little more milk. If it’s too thin, add a little more powdered sugar.

Optional: Making Homemade Caramel Sauce

1. In a medium saucepan, heat the sugar over medium heat, stirring constantly, until it melts into a smooth, amber-colored caramel. Be patient and watch it carefully – it can burn quickly!
2. Remove from heat and immediately whisk in the butter until melted and smooth.
3. Slowly pour in the heavy cream and whisk until combined. It will bubble up, so be careful!
4. Stir in the salt. Let cool completely. The caramel sauce will thicken as it cools.

Frosting and Garnishing:

1. Once the cupcakes are completely cool, frost them generously with the caramel frosting.
2. Drizzle with extra caramel sauce (if desired) and sprinkle with coarse sea salt for a touch of salty-sweet perfection.
3. Enjoy your Decadent Caramel Apple Pie Cupcakes!

Why These Aren’t Just Ordinary Cupcakes

You might be thinking, “Cupcakes? I’ve made those before.” But trust me, these are special. The combination of the spiced apple filling with the moist cupcake and the rich caramel frosting is truly irresistible. Plus, the optional sea salt adds a delightful contrast that elevates the flavor to another level. Don’t underestimate the power of a perfectly balanced cupcake!

My Secret to Moist Cupcakes Every Time

Want to know my secret to avoiding dry, crumbly cupcakes? It’s all about the buttermilk! Buttermilk adds moisture and tenderness, resulting in a perfect crumb every time. If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup and then filling it with milk to reach the 1-cup mark. Let it sit for 5 minutes before using.

Troubleshooting Your Caramel Sauce (Because It Happens!)

Making caramel sauce can be a little intimidating, but don’t let that scare you away! If your caramel seizes up or becomes grainy, don’t panic! Add a tablespoon or two of water and continue to cook over low heat, stirring constantly, until it smooths out again. Patience is key!

Variations to Make These Cupcakes Your Own

Want to put your own spin on these Decadent Caramel Apple Pie Cupcakes? Here are a few ideas:

• Add Nuts: Fold chopped pecans or walnuts into the apple pie filling or sprinkle them on top of the frosting for added crunch.
• Spice It Up: Experiment with different spices, such as cardamom or ginger, to give the cupcakes a unique flavor.
• Use Different Apples: Try using different varieties of apples for the filling. Granny Smith apples will add a tartness that contrasts nicely with the sweetness of the caramel.
• Cream Cheese Frosting: If you’re not a huge fan of caramel frosting, try using a cream cheese frosting instead. It pairs beautifully with the apple pie filling.
• Apple Cider Reduction: For a deeper apple flavour, reduce apple cider on the stovetop by half and add it to the cupcake batter and apple pie filling!

Serving Suggestions for Maximum Enjoyment

These cupcakes are perfect for any occasion! Serve them at your next potluck, birthday party, or holiday gathering. They also make a wonderful afternoon treat with a cup of coffee or tea. For an extra special touch, warm them slightly before serving and top with a scoop of vanilla ice cream.

More Apple-licious Recipes to Try

If you’re an apple lover like me, you’ll want to check out some of my other favorite apple recipes! For a quick and easy dessert, try these APPLE BROWNIES. Or, for a comforting classic, try these APPLE DUMPLINGS. And for a fun and festive salad, don’t miss this TWIX CARAMEL APPLE SALAD! If you’re more of a crisp fan, try this COZY APPLE CRISP, or maybe the CRUNCHY APPLE CRISP! Finally, don’t forget about SALTY CARAMEL APPLE BARS!

Storing Your Caramel Apple Pie Cupcakes

These cupcakes are best enjoyed within 2-3 days. Store them in an airtight container in the refrigerator. Let them come to room temperature before serving for the best flavor and texture. You can also freeze them for up to 2 months. Thaw them in the refrigerator overnight before serving.

Ready to Bake Some Happiness?

So there you have it! A complete guide to making these incredibly Decadent Caramel Apple Pie Cupcakes. I know you can do it! Grab your ingredients, put on your apron, and get ready to create a dessert that will wow your friends and family (or just yourself!). Happy baking!

Caramel Apple Pie Cupcakes

These Caramel Apple Pie Cupcakes combine the comforting flavors of apple pie with the sweet indulgence of caramel, all in a convenient cupcake form. Filled with a spiced apple filling and topped with a creamy caramel frosting, they’re perfect for any occasion and sure to impress.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12

Course: Dessert

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 3 medium apples Honeycrisp, Gala, or Fuji
• 1/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter
• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup buttermilk
• 3 cups powdered sugar
• 1/2 cup caramel sauce store-bought or homemade
• 2 tablespoons milk or heavy cream
• 1/4 teaspoon salt
• 1 cup granulated sugar for homemade caramel
• 1/2 cup heavy cream for homemade caramel
• 1/2 teaspoon salt for homemade caramel
• Coarse sea salt optional, for sprinkling
• Drizzled caramel extra for serving

Equipment

• Muffin tin (12-cup)
• Cupcake liners
• Medium saucepan
• Medium bowl
• Large bowl
• Whisk
• Electric mixer (hand or stand)
• Measuring cups and spoons
• Wooden skewer or toothpick
• Wire rack
• Rubber spatula

Method

 

1. **Make the Apple Pie Filling:** In a medium saucepan, combine the diced apples, granulated sugar, flour, cinnamon, nutmeg, and lemon juice.
2. Add the butter and cook over medium heat, stirring occasionally, until the apples are softened and the mixture has thickened slightly (about 8-10 minutes).
3. Remove from heat and let cool completely.
4. **Preheat and Prepare:** Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
5. **Combine Dry Ingredients:** In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
6. **Cream Butter and Sugar:** In a large bowl, cream together the softened butter and sugar until light and fluffy.
7. **Add Eggs and Vanilla:** Beat in the eggs one at a time, then stir in the vanilla extract.
8. **Combine Wet and Dry Ingredients:** Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
9. **Assemble and Bake:** Fill each cupcake liner about halfway with batter.
10. Spoon a generous tablespoon of the cooled apple pie filling into the center of each cupcake.
11. Top with the remaining cupcake batter, filling each liner about 2/3 full.
12. Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
13. Let the cupcakes cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely before frosting.
14. **Make the Caramel Frosting:** In a large bowl, beat the softened butter until light and fluffy.
15. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
16. Stir in the caramel sauce, milk (or heavy cream), and salt. Beat until smooth and creamy. If the frosting is too thick, add a little more milk. If it’s too thin, add a little more powdered sugar.
17. **Make Homemade Caramel Sauce (Optional):** In a medium saucepan, heat the sugar over medium heat, stirring constantly, until it melts into a smooth, amber-colored caramel.
18. Remove from heat and immediately whisk in the butter until melted and smooth.
19. Slowly pour in the heavy cream and whisk until combined. It will bubble up, so be careful!
20. Stir in the salt. Let cool completely. The caramel sauce will thicken as it cools.
21. **Frost and Garnish:** Once the cupcakes are completely cool, frost them generously with the caramel frosting.
22. Drizzle with extra caramel sauce (if desired) and sprinkle with coarse sea salt for a touch of salty-sweet perfection.
23. Enjoy!

Notes

For best results, ensure the apple pie filling is completely cool before adding it to the cupcakes to prevent the batter from becoming soggy. To prevent dry cupcakes, avoid overmixing the batter. Buttermilk adds moisture and tenderness; if unavailable, use the lemon juice/milk substitute. Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. For a warmer, more decadent experience, heat each cupcake for 10-15 seconds in the microwave before serving.