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These Caramel Apple Cupcakes are soft, fluffy, and packed with fresh apples, warm cinnamon and a touch of buttermilk for the perfect fall treat. Topped with cinnamon cream cheese frosting and finished with a drizzle of gooey caramel sauce, they taste like a caramel apple in cupcake form. Perfect for fall baking and Thanksgiving!
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Pin It NowCaramel Apple Cupcakes with Cinnamon Cream Cheese Frosting: The Perfect Fall Dessert!
When fall rolls around, I can’t resist baking with apples. From Apple Pie with Crumble Topping to Apple Crisp in the Instant Pot, there’s something so cozy about the flavors of cinnamon, sugar, and juicy apples baking together.
These Caramel Apple Cupcakes are one of my favorites – they’re super moist, fluffy, loaded with fresh apples, and topped with the most finger-licking-delicious cinnamon cream cheese frosting and a drizzle of caramel.
They taste a lot like a caramel apple in cupcake form and are the perfect treat for fall parties, Thanksgiving dessert tables, or just because (we don’t need an excuse to bake something yummy ’round here!).
Why you’ll love these Caramel Apple Cupcakes
- Moist and fluffy: buttermilk keeps the cupcakes tender while the apples add natural sweetness.
- Fall flavors: apples and cinnamon are the perfect duo!
- Frosting: the cinnamon cream cheese frosting is simple perfect for these cupcakes! And that drizzle of caramel? So good!
Life is short. Eat good food! Let’s go make cupcakes. 😊
❤️ Ashley
ingredients you’ll need
Here’s a quick overview of what goes into these cupcakes. Scroll down for the. full recipe card with exact measurements.
- All-purpose. flour, baking powder, cinnamon and salt – the base.
- Butter and sugar – creamed together
- Egg and vanilla extract
- Buttermilk – adds moisture
- Fresh apples – finely chop so every bite has apple flavor!
- Cream cheese frosting – made with butter, cream cheese, powdered sugar, cinnamon and vanilla.
- Caramel sauce– store bought or homemade (here’s my homemade caramel recipe)
Pro Tips
- Finely chop the apples – smaller pieces help the cupcakes bake evenly and prevent sinking!
- Don’t overmix – mix the batter just until it’s cubed.
- Cool completely before frosting.
how to make caramel apple cupcakes
- Pre-heat the oven and prepare the batter.
- Bake the cupcakes.
- Make the cinnamon cream cheese frosting.
- Frost and drizzle – pipe or spread frosting on cooled cupcakes, then finish with a generous drizzle of caramel sauce.
variations to try
Here are a few ideas for variations to try for those of you that like to try something different!
- Salted caramel apple cupcakes: use salted caramel for a sweet and salty twist!
- Swap the cinnamon for apple pie spice for a little extra somethin’ somethin’
- Filled cupcakes: try adding a spoonful of caramel inside each cupcake before frosting!
Caramel Apple Cupcakes
Ingredients
FOR THE CUPCAKES
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup sugar
- 4 tablespoons unsalted butter at room temperature
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ cup buttermilk
- 1 ½ cups finely chopped apple peeled if desired
FOR THE FROSTING
- 1 cup salted butter at room temperature
- 4 ounces cream cheese at room temperature
- 2 ½ teaspoons vanilla extract
- 4 cups powdered sugar
- 1 ½ teaspoons ground cinnamon
- Caramel sauce for drizzling
Instructions
- Preheat oven: Set oven to 350°F. Line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: In a medium bowl, whisk together 1 1/4 cups flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, and 1/2 teaspoon salt. Set aside.
- Cream butter and sugar: In a stand mixer (or with a hand mixer), beat 4 tablespoons butter and 3/4 cup sugar until light and fluffy, about 2 minutes.
- Add egg and vanilla: Mix in 1 large egg and 1/2 teaspoon vanilla extract until smooth.
- Combine batter: Add the dry ingredients to the wet ingredients, mixing until just combined. Pour in 1/4 cup buttermilk and mix until incorporated. Gently fold in 1 1/2 cups chopped apple.
- Bake: Spoon batter evenly into the prepared muffin cups. Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean. Cool cupcakes completely before frosting.
- Make frosting: In a large bowl, beat 1 cup butter and 4 ounces cream cheese until creamy. Mix in 2 1/2 teaspoons vanilla extract. Gradually beat in 4 cups powdered sugar and 1 1/2 teaspoons cinnamon until fluffy.
- Frost & drizzle: Pipe or spread frosting on cooled cupcakes. Drizzle with caramel sauce just before serving.
Notes
- These cupcakes are best enjoyed the day they’re frosted, but can be stored in the refrigerator for up to 3 days.
- For extra caramel flavor, try filling the cupcakes with a spoonful of caramel sauce before frosting.
MORE FALL DESSERT RECIPES YOU’LL LOVE!
- Pumpkin Walnut Cake with Caramel Whipped Cream
- Easy Pumpkin Cheesecake Bars
- Pumpkin Apple Spice Cake
- Mini Apple Pies
