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Caramel Apple Cupcakes

Caramel Apple Cupcakes have a fun apple pie filling in the middle, are topped with an easy, homemade buttercream frosting and served with some extra apple filling on top. These moist cupcakes are full of warm spices and such a fun and pretty fall dessert!

Prep Time
30 mins
Cook Time
30 mins
Additional Time
20 mins
Total Time
1 hr 20 mins
Servings: 12 cupcakes
Calories: 633 kcal
Course: Baked Goods
Cuisine: American

Ingredients

For the Apple Pie Filling
  • 5 Honeycrisp Apples
  • ½ cup light brown sugar packed
  • 2 Tablespoons lemon juice
  • 1 teaspoon ground cinnamon
  • 4 Tablespoons unsalted butter
  • 2 teaspoons cornstarch
For the Cupcakes
  • 1 ½ cups all purpose flour
  • 1 cups granulated sugar
  • 1 ½ teaspoon baking powder
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • ½ cup whole milk
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 large egg
  • ½ cup water
For the Buttercream Frosting
  • 1 ½ cups softened butter
  • 2 Tablespoons cinnamon
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 2 teaspoons Caramel Syrup

Instructions

To make the apple filling
    Cup of Yum
  1. Core, peel and dice the apples 1/4-1/2-inch chunks.
  2. In a medium bowl mix the apples, brown sugar, lemon juice, and cinnamon. Set aside.
  3. In a large skillet, melt the butter over medium heat. Add the apples and cook, stirring frequently for about 10 minutes or until the apples are tender and the liquid starts to bubble.
  4. Add the cornstarch and stir until the mixture thickens. Remove from heat and allow to cool while making the cupcakes.
To make the cupcakes
  1. Preheat the oven to 350°F and prepare a line a 12-cavity cupcake pan with liners. Set aside.
  2. In a large mixing bowl, add the flour, sugar, baking powder, nutmeg, and cinnamon. Whisk until combined.
  3. Add the milk, vegetable oil, vanilla extract, eggs, and water. Beat until well combined. The batter will be thin.
  4. Fill the liners about ⅔ way and bake for 17-20 minutes. Remove cupcakes from the oven and transfer to a cooling rack.
To make the buttercream
  1. In a large mixing bowl, beat the butter until pale in color, about 2-3 minutes. Add the cinnamon and vanilla extract. Mix until combined.
  2. Add the powdered sugar and mix until completely combined. Transfer to a piping bag.
  3. To assemble, use a knife or cupcake corer to make a hole in the center of each cupcake.
  4. Fill each cupcake with the apple filling. Pipe the buttercream onto each cupcake and place the rest of the apple filling on top. Drizzle with caramel sauce. If desired, sprinkle with a pinch of cinnamon.

Notes

  • Make it easy! Swap out the homemade cupcake and use a spice cake mix instead!
  • Store cupcakes in airtight container in refrigerator for up to 3 days.
  • Apples- we love using Honeycrisp, but choose your favorite. Gala and Granny Smith are great choices as they have sweetness and tartness in every bite. They also hold up well to cooking. Use a combination of apples for a delicious variety of flavor and texture.

Nutrition Information

Serving 1cupcake Calories 633kcal (32%) Carbohydrates 86g (29%) Protein 3g (6%) Fat 32g (49%) Saturated Fat 18g (90%) Polyunsaturated Fat 13g Trans Fat 1g Cholesterol 88mg (29%) Sodium 263mg (11%) Fiber 3g (12%) Sugar 69g (138%)

Nutrition Facts

Serving: 12cupcakes

Amount Per Serving

Calories 633

% Daily Value*

Serving 1cupcake
Calories 633kcal 32%
Carbohydrates 86g 29%
Protein 3g 6%
Fat 32g 49%
Saturated Fat 18g 90%
Polyunsaturated Fat 13g 76%
Trans Fat 1g 50%
Cholesterol 88mg 29%
Sodium 263mg 11%
Fiber 3g 12%
Sugar 69g 138%

* Percent Daily Values are based on a 2,000 calorie diet.