From the spiced cupcakes to the caramel buttercream, these Caramel Apple Cupcakes are absolutely amazing. Each bite is a taste of Fall and such a delicious apple recipe.
This is the best fall dessert and really simple to make. The cupcake recipe starts with a box mix and then we jazz them up with apples and more. The frosting is a luscious homemade buttercream with caramel.
They are perfect for a party, gathering or just because. Everyone will love this cupcake recipe. We also make Caramel Apple Cheesecake Dip, Salted Caramel Cupcakes and Caramel Apple Slices for more Caramel Dessert Recipes.
Table of contents
Why you will love this recipe
- Starts with a Cake Mix. This is an easy short cut that results in fabulous cupcakes.
- The best Caramel Buttercream. This frosting is homemade and so rich and delicious.
- Easy to garnish. We drizzled extra caramel on top. You could also add apple slices or sprinkles.
Ingredients
Cupcakes
- Spice Cake Mix
- Large Eggs
- Vegetable Oil
- Chopped Peeled Apple
Frosting
- Unsalted Butter, softened at room temperature
- Caramel Sauce
- Powdered Sugar
For Serving
- Caramel Sauce
- Ground Cinnamon
The entire ingredient list and recipe can be found at the bottom of the page.
Variations
- Homemade Caramel Sauce. You can substitute homemade caramel sauce for store bought if you prefer. This will work in the frosting as well as the topping.
- Top with an apple slice before serving. This is optional but you can top each cupcake with an apple slice. It adds a cute extra touch.
Make sure to do this right before serving so they don’t turn brown. You can also dip the apple slices in lemon juice if you need to top them in advance. - Cream Cheese Frosting. This is another tasty opton for frosting if you want something different. Cream Cheese frosting pairs well with the flavors of apple cupcakes.
How to make Apple Caramel Cupcakes
- Step 1. Preheat the oven and prepare the muffin tins. Preheat the oven to 350 degrees Fahrenheit and line 2 cupcake pans with cupcake liners.
Step 2. In a large bowl, whisk together the cake mix dry ingredients, eggs, water and vegetable oil.
Step 3. Gently fold in the chopped apples.
Step 4. Pour the batter evenly into the cupcake pans. Bake until a toothpick inserted into the center of the cupcakes comes out clean.
Step 5. While the cupcakes cool completely on a wire rack, make the frosting. Beat the butter in a mixing bowl with a handheld or stand mixer with paddle attachment until light and fluffy using medium-high speed.
Step 6. Mix in the caramel sauce and vanilla extract.
Step 7. Reduce the speed on the mixer to a low speed. Gradually add in the powdered sugar. Place in a piping bag and decorate the cupcakes. Garnish with ground cinnamon and salted caramel sauce.
Storage
Refrigerate the leftover cupcakes in an airtight container for up to 3-4 days.
Pro Tips
- Apples. Peel and dice the apples before adding to the batter. You don’t want to have large pieces of apple in the cupcakes. Another option is shredding the apples if you prefer the texture less chunky.
- Cinnamon. If you don’t care for cinnamon, omit the topping. However, if you love it, feel free to add extra.
- Adjust the powdered sugar. The recipe calls for 3 to 4 cups of powdered sugar. The consistency should be thick so you can pipe the frosting and it will hold up. Gradually add more until it is the desired texture.
- Don’t overfill the muffin liners. Fill each one about ¾ full. You don’t want it to overflow and also need enough room for the frosting.
- Allow to completely cool. The cupcakes should be cool before adding frosting. Adding the topping too soon will result in a messy cupcake as it will run.
- Do not overmix the cupcake batter. Stir the ingredients until just combined. If you mix the cupcake batter too much, they will be tough.
What type of apples should I use?
We prefer Granny Smith apples because the tartness of the apples balance out the sweetness of the cupcakes and icing. However, you can use any variety of apples you prefer.
Other options include Gala, Rome or any baking apple. You can even combine more than one variation of apple in this recipe.
Can these cupcakes be made ahead of time?
The cupcakes and frosting can be made a day in advance. Store the cupcakes at covered at room temperature. The frosting can also be made a day in advance but store this in the fridge.
I prefer to assemble them the day I serve them. I don’t recommend adding the caramel syrup until serving.
Another option is to freeze the unfrosted cupcakes. Place inside a freezer container and freeze up to 3 months.
Allow to thaw at room temperature and then frost as normal. This is perfect for party prep.
Go ahead and do yourself a favor and make this yummy cupcake recipe. It is absolutely delicious and one of our favorite treats to make for Fall.
If you need an easy but stunning dessert for a Fall party, give this a try. It definitely will not disappoint. The cake mix is such a time saver and the frosting is really simple.
More Apple Desserts
- Caramel Apple Popcorn
- Apple Cider Cupcakes
- Caramel Apple Cheesecake Dip
- Easy Caramel Apple Cheesecake Bars
- Apple Dumpling Recipe
I am so excited for you to try this Caramel Apple Cupcakes Recipe. Don’t forget to leave a star rating once you make it.
Caramel Apple Cupcakes
Ingredients
For the Cupcakes:
- 1 box Spice Cake Mix 15.25 ounces
- 3 Large Eggs
- 1 cup Water
- 1/2 cup Vegetable Oil
- 1 cup Chopped Peeled Apple
For the Frosting:
- 1 cup Butter softened
- 2 Tablespoons Caramel Sauce
- 1 teaspoon Vanilla extract
- 3-4 cups Powdered Sugar
For Serving:
- 1/4 cup Caramel Sauce
- 2 Tablespoons Ground Cinnamon
Instructions
For the Cupcakes:
- Preheat the oven to 350 degrees Fahrenheit and line 2 cupcake pans with baking cup liners.
- In a large mixing bowl, stir together the cake mix, eggs, water and vegetable oil.
- Stir in the chopped apples. Pour the batter evenly into the cupcake pans.
- Bake for 18-20 minutes until a toothpick inserted into the center of the cupcakes comes out clean.
- Allow the cupcakes to cool completely on a wire racking before topping with frosting.
For the Frosting:
- Beat the butter in a mixing bowl with a hand held or stand up mixer until light and fluffy.
- Mix in the caramel sauce and vanilla extract.
- Reduce the speed on the mixer to a low speed and gradually add in the powdered sugar until the frosting has reached the desired consistency.
For Serving:
- Pie the frosting onto the cupcakes.
- Sprinkle the tops of the cupcakes with the ground cinnamon and drizzle the caramel sauce on top.
- Then the cupcakes are ready to serve and enjoy!
