Caramel Apple Cupcakes

These are the most delicious caramel apple cupcakes. They are made with fresh apples and pumpkin spice. And frosted with Swiss meringue buttercream and a caramel drizzle, which makes these perfect for fall.

Table of Content

• Why make apple cupcakes?
• Ingredients and substitutes 
• Step by step instructions
• More apple recipes
• Frequently asked questions
• You may also like
• Printable Recipe
• 6 fall-inspired cupcakes
• Join the conversation

---

Why make apple cupcakes?

• These are the perfect way to celebrate apples and pumpkins when they are in season.
• A simple and easy fuss-free recipe that comes together in no time at all. The batter is oil-based, very light and fluffy, which makes the cupcakes moist and juicy with fresh apple pieces.
• These are frosted with Swiss meringue because it adds a velvety buttery flavor when combined with the caramel.
• The caramel drizzle is the best thing on the top and just makes everything perfect. I have used my homemade caramel sauce but you can also use store-bought.
• These cupcakes are delicious with just about any frosting.

Ingredients and substitutes 

• Pumpkin spice-mix - You can certainly use store-bought pumpkin spice. And yet, if you have not seen it yet, I do have a recipe for homemade pumpkin spice that takes just 2 minutes to make. And you probably already have the spices in your pantry.
• Brown sugar - I love the addition of molasses that comes with the brown sugar. It adds up to the warmth of this recipe. And yet, if you cannot use brown sugar go ahead and use white sugar and a tablespoon of molasses.
• Apples - Technically you can use any apples you like. Personally, I prefer Gala or Granny Smith. Because they are firmer and more tart, which works wonderfully with the sweet batter.
• Sour cream - I love adding sour cream because it gives a nice tender crumb. Yogurt is a good substitute for sour cream. You can use homemade buttermilk.

Step by step instructions

• Preheat the oven at 170 C 350 F. Line a muffin pan with cupcakes liners. I used baking cups today.
• Dry ingredients - In a bowl, combine flour, baking powder, baking soda, spices, and salt.
• Prep the apples - Finely chop the apples, add the lemon juice, 2 tablespoon of flour. Set aside.
  Pro tip - The lemon juice will prevent the apples from becoming brown (oxidizing) and the flour will prevent them from sinking to the bottom of the cupcake.

Apple cupcake batter

• In a bowl of a stand mixer with the whisk attachment, whip eggs with sugar until sugar is almost dissolved. Then, gradually add the oil followed by the sour cream and vanilla.
  Pro tip - I am using a food processor in the video, you can also use a hand mixer or just a bowl and whisk.
• Next, add the flour mixture followed by the chopped apples.
  Pro tip - Combine well but do not overmix otherwise the apples will sink to the bottom of the cupcakes.

• Divide the batter equally into cupcakes liners or baking cups.
  Pro tip - I prefer to use a scoop or measuring cup to ensure all the cupcakes are similar in size.
• Bake for 18 to 20 minutes until a skewer inserted into the center of the cupcakes comes out clean.
• Cool in the muffin pan for 10 minutes. Then, invert onto a cooling rack and cool completely.
  Pro tip - It is essential to cool cupcakes or cake completely before frosting or the frosting will melt.

Swiss meringue buttercream

• Watch a video of my making this Swiss meringue buttercream.
• Place egg whites and sugar in the bowl of the stand mixer.
  Pro tip - Make sure the bowl is grease-free otherwise the egg whites will not whip.
• Using a whisk, place the bowl over a double boiler and constantly whip until all the sugar has dissolved and the egg whites are fairly warm (about 160 F).
  Pro tip - You don't need a thermometer, as long as all the sugar has completely melted your eggs are ready to use.
• Take the bowl off the heat and whip the egg whites until you have a thick meringue with stiff peaks.
  Pro tip - It is best to start whipping eggs at medium speed, then increase speed as you go for the best meringue.
• Let the mixer continue to whip on medium-low until the mixer bowl feels cool to touch. Then, gradually add butter, one cube at a time, with the mixer at medium speed.
  Pro tip - It is VERY important that the meringue is cooled completely before you add the butter. Otherwise, you will have a soupy mess.
• Once all the butter is added, whip on medium-high for 2 minutes. Lastly, add the vanilla extract and rum. Combine well until everything is well combined. Set aside or in the fridge until ready to use.

Caramel

• Watch a video on how to make a caramel sauce.
• Place the sugar, lemon, and water in a deep light-colored saucepan. Melt the sugar on medium heat shaking the pan as needed.
  Pro tip - Keep the heat medium to low so the sugar caramelizes, not burns. Shake and swirl the pan slowly guiding the heat distribution.
• Once all the sugar is amber, add in the butter followed by the cream.
  Pro tip - Be careful because the caramel will bubble up. Take it off the heat if necessary.
• Cool for a few minutes in the pan. Then, pour it into a mason jar. As the mixture cools it will get thicker.

Frost

• Place buttercream in a piping bag with your favorite piping tip. I have used a round tip number 12.
  Pro tip - You can also color this frosting with as many colors as you want.
• Pipe a swirl on each cupcake starting from the base towards the top as shown in the video.
• Use a spoon to drizzle the caramel over the cupcakes.
  Pro tip - As the caramel cools it will get thicker. You can heat it in the microwave for 10 seconds to bring it to consistency.

More apple recipes

• Apple blueberry cupcakes
• Cinnamon Apple Bread Recipe
• Dutch Apple Pie or Apple Pie Recipe
• Cinnamon Apple Cake
• See all apple recipes

Frequently asked questions

---

You may also like

Did you enjoy this recipe? Please ⭐️⭐️⭐️⭐️⭐️ it.
Save it for later.
You can also find a collection of my recipes and  tutorials here on Pinterest. Follow me on Facebook, Twitter, and Instagram.
And, don't forget to subscribe to my blog to receive new recipes by email.

---

Printable Recipe

6 fall-inspired cupcakes

Here are the other fall-inspired cupcakes.

1. Vanilla Almond Cupcakes with Maple Cream Cheese Frosting (Rosemary Molly - An Italian in my kitchen)
2. Cranberry Orange Cupcakes with White Chocolate Buttercream (Melissa Radcliffe - My wife can cook)
3. Apple Spice Cupcakes (Arlene Mobley - Flour on my Face)
4. Gluten Free Pumpkin Spice Cupcakes with Pumpkin Frosting (Sarah Jane Parker - The Fit Cookie)
5. Pumpkin Spiced Apple Cupcakes with Caramel - that's me..!