Apple Spice Cupcake with Caramel Frosting: Delightful Autumn Recipe
Embrace the flavors of fall with our delicious apple cupcakes topped with creamy caramel icing! This delightful autum cupcake recipe are infused with warm cinnamon and spices, perfectly complementing the sweet caramel frosting. Indulge in the cozy taste of autumn with every bite of these scrumptious apple and cinnamon cupcakes—trust us, you won’t be able to get enough
Servings 14 cupcakes
Ingredients
Apple Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup butter melted, slightly cooled
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 1/3 cup milk
- 2 teaspoons vanilla extract
- 1 large apple peeled and finely chopped
Caramel Sauce (for frosting and filling)
- 1 cup granulated sugar I prefer extra fine
- 4 Tablespoons butter
- 1/2 cup heavy cream
- 1/2 teaspoon salt
Caramel Frosting
- 1 cup butter softened
- 4 cups powdered sugar
- 1/2 cup caramel sauce from above
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Make Cupcakes
- First, preheat your oven to 350°F. While it warms up, line a 12-cup muffin pan with cupcake liners. You’ll also want to grab an extra pan and line it with 2 liners, since this recipe yields about 14 scrumptious cupcakes.
- Now, let’s get started on the batter! In a large bowl, whisk together the following dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Once combined, set aside for later.
- In a medium bowl, mix together the melted butter, brown sugar, and granulated sugar until well combined.
- Mix in the eggs and vanilla extract with the sugar blend until everything is well combined. Then, gently stir in the milk for a creamy consistency
- Gently mix the wet ingredients into the dry ingredients until just combined. Don’t worry if there are a few lumps—this is totally normal! Next, fold in the apples
- First, fill the cupcake liners about 3/4 full with your batter. Bake them in a preheated oven for 21 to 23 minutes, and don’t forget to rotate the pan halfway through for even baking! When they’re done, a toothpick inserted into the center should come out clean.Once they’re baked to perfection, remove them from the oven and let them cool completely before frosting
Caramel Sauce
- While your cupcakes are baking, it’s the perfect time to whip up a rich salted caramel sauce!In a small saucepan over medium heat, add sugar and stir constantly until it melts into a beautiful amber color. Remove from heat and stir in butter until melted, then add heavy cream and stir for another minute to achieve a smooth consistency—don’t overcook! Finally, mix in a pinch of salt and pour the caramel into a bowl to cool at room temperature.
Caramel Frosting
- While the cupcakes cool, make the caramel frosting: Beat butter with an electric mixer for 5 minutes until creamy. Add 1/2 cup of room-temperature caramel sauce and mix on low for 30 seconds. Then, add powdered sugar and mix on low for 1 minute. Finish by stirring in vanilla and salt.
Assemble Fall Apple Spice Cupcakes
- Time to add a delicious twist to your apple spice cupcakes! Using a spoon or melon baller, gently scoop out a small section from the center of each cupcake. Then, drizzle in a generous spoonful of rich, cooled caramel sauce right into the hollow
- I love to top each cupcake with a delicious apple chip!
Notes
To keep your leftover cupcakes fresh, cover and store them at room temperature for up to 1 day, or pop them in the fridge for up to 5 days. For the perfect way to store and transport your decorated treats, I highly recommend using a cupcake carrier!
NOTE: You can skip the filling or frosting if you prefer and eat these for breakfast as apple muffins!