Caramel Apple Cupcakes

These delicious Caramel Apple Cupcakes are the best way to usher in fall. Moist cupcakes loaded with apples and applesauce for double the apple flavor. A decadent caramel frosting tops them off beautifully. Popsicle sticks not optional.

Looking for more caramel apple treats? Make sure to try my Caramel Apple Dip, Caramel Apple Empanadas and Caramel Apple Oat Bars!

If you’re a fan of fall, you’re probably a fan of caramel apples. At least I am! There are few things I look more forward to than visiting Apple Hill and eating ALL THE APPLES as soon as fall officially hits.

You guys, it’s H.E.R.E. Fall is officially here and there is no better time than to enjoy the fruits of the season. I am a big fan of caramel apples. We have a tradition of each of us buying one as we leave Apple Hill and enjoying it all the way home. (We also do this when we leave Disneyland!)

Every year I am inspired to create yet another caramel apple recipe and this one may be my most favorite yet. And yes, I do realize that I say this every year 🙂

If you love caramel apples as much as I do, you’re going to go crazy for these Caramel Apple Cupcakes. Delicious, moist apple cupcakes are topped with a caramel frosting that is exactly what you’d find on a caramel apple.

More Amazing Apple Recipes

When fall rolls around (and a little bit before!), I start craving alll the apple treats! Here are some of our favorites:

1. Deep Dish Dutch Apple Pie
2. No Bake Apple Cheesecake
3. Easy Apple Strudel
4. Snickers Apple Salad
5. Caramel Apple Shake
6. Caramel Apple Oat Bars
7. Apple Pie Tacos

Caramel Apple Cupcakes Recipe

There’s a lot to love about these easy apple cupcakes. Let’s start with the actual cupcake. I made the cupcakes with shredded apple and applesauce for serious apple flavor. If you love apple chunks in your cupcakes, by all means, go for it. I do love how the shredded apple is unobtrusive but still packs a lot of flavor and of course, adds tons of moisture. The applesauce is equally awesome.

I will say that the two combined do create an exceptionally moist cupcake and so I do recommend using parchment liners for easy peel-off. Most of the cupcakes peeled right away from these paper wrappers, but we did have one or two that were tricky. You can always substitute oil in for the applesauce should you desire. I for one love cupcakes made with applesauce, makes me feel better about this awesome “frosting” we’ve got going on here.

What You’ll Need

This Caramel Apple Cupcakes recipe is so easy with a ton of amazing apple flavor! As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need…

For the Apple Cupcakes

• eggs – room temperature
• brown sugar – pack it in well. I used light brown sugar but dark brown sugar could also be used.
• granulated sugar – for additional sweetness
• unsweetened applesauce OR vegetable oil – the two are interchangeable in this recipe.
• vanilla extract – really adds depth to the apple flavor.
• all-purpose flour – provides the structure in the cupcakes.
• baking powder – this is our leavening agent and provides some lift and lightness with all the moisture added to this recipe.
• ground cinnamon – apple pie spice would be a delicious option too!
• salt – to help balance all the sweetness
• shredded apples – Rome, Granny Smith, or other baking apple or combination of two varieties work great.

Caramel Frosting

The frosting is simply soft caramels melted with a bit of heavy cream. Even better, it’s all done in the microwave and takes less than 2 minutes. The caramel is just spooned right on top of the cooled cupcakes and it’s just magical. Sooo good!

• caramels – you’ll need an 11 ounce bag of wrapped caramels, I used KRAFT.
• heavy whipping cream – to thin out the caramel.

Trish’s Tip – Save time and use the KRAFT caramel bits and you won’t have to unwrap the caramels!

How To Make Caramel Apple Cupcakes

Make the Apple Cupcakes

1. Preheat oven to 350°F.
2. Line a muffin tin with parchment cupcake liners and set aside.
3. Whisk together the eggs, brown sugar and granulated sugar until smooth.
4. Next, whisk in the applesauce and vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, cinnamon and salt.
6. Stir the flour mixture into the wet mixture until combined.
7. Stir in the shredded apples.
8. Evenly divide the batter between the 12 cups.
9. Bake for 25 to 30 minutes or until an inserted toothpick comes out clean.
10. Transfer cupcakes to a cooling rack and let cool completely.

Prepare the Caramel Frosting

1. Unwrap caramels and place in a microwave safe bowl.
2. Stir in heavy cream.
3. Microwave at 50% power for 1 minutes. Stir.
4. Repeat in 30 second intervals until caramels are melted and smooth.
5. Spoon frosting onto the top of cooled cupcakes and spread. You want a nice thick layer. If the caramel starts to thicken, microwave for another 30 seconds at 50% power, stir, and spread on cupcakes.
6. Popsicle sticks are optional 🙂

Storage Information

Cupcakes can be stored at room temperature or refrigerated for up to 3 days.

The kids suggested these popsicle sticks and I have to say, super cute!

More Apple Recipes To Try

1. Carrot Apple Zucchini Bread
2. Homemade Apple Pie Filling
3. Apple Walnut Strudel
4. Fall Apple Salad
5. Easy Apple Cobbler
6. Apple Pie Tacos

How To Make Caramel Apple Cupcakes

Print Pin

5 from 4 votes

Caramel Apple Cupcakes

There is no better way to usher in fall than with these delicious Caramel Apple Cupcakes. Moist cupcakes loaded with apples and applesauce for double the apple flavor. A decadent caramel frosting tops them off beautifully. Popsicle optional.

Course Dessert

Cuisine American

Keyword caramel apple cupcakes, caramel apple cupcakes recipe

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 12 cupcakes

Calories 244kcal

Author Trish – Mom On Timeout

Ingredients

• 2 eggs room temperature
• ½ cup brown sugar
• ½ cup granulated sugar
• ½ cup unsweetened applesauce OR vegetable oil
• 2 teaspoons vanilla extract
• 1 ¼ cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• 1 ½ cups shredded apple Rome, Granny Smith, or other baking apple or combination of two varieties

Caramel Frosting

• 11 ounces caramels 11 oz bag of wrapped caramels, I used KRAFT
• 1 tablespoon heavy whipping cream

Instructions

• Preheat oven to 350°F.
• Line a muffin tin with parchment liners and set aside.
• In a large bowl, whisk together the eggs, brown sugar and granulated sugar until smooth.
• Whisk in the applesauce and vanilla extract.
• In a separate bowl, whisk together the flour, baking powder, cinnamon and salt.
• Stir the flour mixture into the wet mixture until combined.
• Stir in the shredded apples.
• Evenly divide the batter between the 12 cups.
• Bake for 25 to 30 minutes or until an inserted toothpick comes out clean or with a few moist crumbs.
• Transfer cupcakes to a cooling rack and let cool completely.

Caramel Frosting

• Unwrap caramels and place in a microwave safe bowl. Stir in heavy cream.
• Microwave at 50% power for 1 minutes. Stir. Repeat int 30 second intervals until caramels are melted and smooth.
• Spoon frosting onto the top of cooled cupcakes and spread. You want a nice thick layer. If the caramel starts to thicken, microwave for another 30 seconds at 50% power, stir, and spread on cupcakes.
• Popsicle sticks are optional 🙂

Video

Notes

Storage Information: Cupcakes can be stored at room temperature or refrigerated for up to 3 days.

Nutrition

Calories: 244kcal | Carbohydrates: 51g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 175mg | Potassium: 200mg | Sugar: 36g | Vitamin A: 75IU | Vitamin C: 0.9mg | Calcium: 88mg | Iron: 0.9mg

Originally published September 30, 2017.