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close-up of caramel apple cupcakes topped with cinnamon cream cheese frosting and drizzled with caramel sauce.
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Caramel Apple Cupcakes

These Caramel Apple Cupcakes are soft, fluffy, and packed with fresh apples, warm cinnamon, and a touch of buttermilk for the perfect fall treat.
Prep Time20 minutes
Cook Time22 minutes
Servings: 12

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.