Servings
Font
Back
0 from 0 votes

Caramel Apple Cupcakes

These caramel apple cupcakes are studded with diced apples and topped with a generous swirl of caramel cinnamon buttercream frosting!

Prep Time
20 mins
Cook Time
20 mins
Total Time
37 mins
Servings: 12 servings
Calories: 465 kcal
Course: Dessert
Cuisine: American

Ingredients

Dry ingredients
  • 1 1/2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 1/8 tsp ground nutmeg
Wet ingredients
  • 4 Tbsp unsalted butter softened to room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup whole milk
Stir-ins
  • 1 cup diced apple Granny Smith is preferred (about 1 medium to large apple)
Caramel cinnamon buttercream
  • 1 cup unsalted butter softened to room temperature
  • 2 Tbsp caramel sauce/syrup store-bought or homemade caramel sauce will work
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 3 cups powdered sugar whisked to remove any lumps
For serving
  • Apple slices
  • additional caramel syrup

Instructions

Prepare
    Cup of Yum
  1. Preheat oven to 350°F. Line muffin pan with cupcake liners or spray with nonstick cooking spray. Set aside.
Combine dry ingredients
  1. To a mixing bowl, add the flour, baking powder, cinnamon, nutmeg, and salt. Whisk to combine, then set aside for now.
Beat wet ingredients
  1. In a separate bowl (or in the bowl of a stand mixer), add softened butter, granulated sugar and oil. Beat until smooth and fluffy.
  2. Add eggs and vanilla, then beat until combined.
Combine wet and dry
  1. Add half of the dry ingredients mixture to the bowl with the wet ingredients, beating until just combined.
  2. Add milk, and beat until combined. Add the last half of the dry ingredients, beating until just combined and no flour streaks remain.
Stir in apple
  1. Use a rubber spatula to stir the diced apples into the batter.
Bake
  1. Scoop the batter into the prepared muffin tins, filling them about 2/3 of the way full.
  2. Bake in preheated oven for 16-18 minutes, or until a toothpick inserted in the center of a cupcake comes out with just a few moist crumbs, or clean.
  3. Let cupcakes cool on a wire cooling rack until they're room temperature.
Make frosting
  1. Add butter, caramel sauce, vanilla extract, and cinnamon to a large mixing bowl (or the bowl of a stand mixer), and beat with a mixer until smooth and creamy.
  2. Add in powdered sugar, a little at a time, mixing on a lower speed to prevent the sugar from flying out of the mixer.
  3. Increase the mixer speed to medium, and beat for another minute or until the frosting is smooth and fluffy.
Frost and garnish cupcakes
  1. Transfer frosting to piping bag fitted with your desired decorating tip (or your desired tip), and once the cupcakes are completely cooled, pipe swirls of frosting onto cupcakes.
  2. **Alternately, you can spread the frosting on top of the cupcakes with a butter knife or offset spatula.**
  3. Garnish with a drizzle of caramel sauce/syrup and an apple slice if desired. Serve and enjoy!

Notes

  • This recipe makes approximately 12 cupcakes, which you're free to divide into as many servings as you'd like.
  • Times listed do not include the time to cool the cupcakes, as this will vary from person to person and home to home.

Nutrition Information

Calories 465kcal (23%) Carbohydrates 59g (20%) Protein 3g (6%) Fat 25g (38%) Saturated Fat 13g (65%) Polyunsaturated Fat 4g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 83mg (28%) Sodium 80mg (3%) Potassium 116mg (3%) Fiber 1g (4%) Sugar 45g (90%) Vitamin A 660IU (13%) Vitamin C 1mg (1%) Calcium 52mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 465

% Daily Value*

Calories 465kcal 23%
Carbohydrates 59g 20%
Protein 3g 6%
Fat 25g 38%
Saturated Fat 13g 65%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 83mg 28%
Sodium 80mg 3%
Potassium 116mg 2%
Fiber 1g 4%
Sugar 45g 90%
Vitamin A 660IU 13%
Vitamin C 1mg 1%
Calcium 52mg 5%
Iron 1mg 6%

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