These are the most delicious apple cupcakes made with fresh apples and pumpkin spice. Frosted with Swiss meringue buttercream and a caramel drizzle which makes these perfect for fall.
Table of Content
About these cupcakes
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 of course used my homemade caramel sauce but you can use store-bought too.
The caramel recipe I have given you below is more than you need but probably the smallest batch you can make without burning the sugar. There is lots you can do with leftover caramel.
These cupcakes are delicious with just about any frosting. I have shared with you more than 30 different buttercream flavors here on the blog but these are just a few suggestions.
- Velvet American buttercream
- Vanilla buttercream (eggless)
- Italian Meringue
- French Buttercream and German buttercream
- Whipped cream buttercream 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 (pin)
Cupcakes
- Preheat the oven at 170 C 350 F.
- Line a muffin pan with cupcakes liners. I used baking cups today.
- In a bowl, combine flour, baking powder, baking soda, spices, and salt.
- Chop the apple finely, add the lemon juice to prevent oxidizing. Add the flour and set aside
- 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.
- Next, add the flour and combine well.
- Finally, add the apples – fold them in but do not over mix.
- Scoop the batter equally into cupcakes liners or baking cups
- Bake for 18 to 20 minutes until a skewer inserted into the center of the cupcakes comes out clean.
- Cool completely before you decorate.
Swiss meringue buttercream
- Watch a video of my making this Swiss meringue buttercream
- In the bowl of a stand mixer with the whisk attachment, combine egg whites, sugar, and salt
- Place the mixer bowl over a pot of simmering water.
- Whisk constantly until the egg whites are warm and all the sugar has dissolved.
- Attach the bowl to the mixer and start whipping increasing speed from low to medium-high until you have stiff peaks.
- Continue whipping on low until the mixture is completely cool.
- With the mixer on low speed gradually add room temperature butter
- Once all the butter is in whip on high for 2 to 3 minutes. The mixture should be light and fluffy.
- Set aside or in the fridge until ready to use
Caramel
- Watch a video on how to make 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.
Tip - Keep the heat on 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 and combine well.
- Next, add the cream and be careful because the caramel will bubble up. Take it off the heat.
- Cool for a few minutes in the pan, then pour it into a mason jar. As the mixture cools it will get thicker.
Frost
- Make sure the cupcakes are completely cooled before frosting or the frosting will melt.
- Place frosting in a piping bag with a large round tip number 12. Pipe a swirl on the cupcake
- Use a spoon to drizzle the caramel over the cupcakes.Tip - as the caramel cools it will get thicker. You can heat it in the microwave for 10 seconds to bring it to consistency.
Frequently asked questions
These cupcakes will keep at room temperature for 2 days. If wrapped well they will keep in the fridge for up to a week. And up to a month in the freezer
There are a few things you can do - we discussed it in this post -- how to avoid cupcake liners peeling after baking.
There are few things you can do to bake similar size cupcakes - we discussed that in detail here - How to bake same size cupcakes.
Sure, you can add a few berries in this recipe as I have in my apple blueberry cupcakes with cream cheese frosting
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6 fall-inspired cupcakes
Here are the other fall-inspired cupcakes. Isn't this the most delectable colors and flavors of fall?
- Vanilla Almond Cupcakes with Maple Cream Cheese Frosting (Rosemary Molly - An Italian in my kitchen)
- Cranberry Orange Cupcakes with White Chocolate Buttercream (Melissa Radcliffe - My wife can cook)
- Apple Spice Cupcakes (Arlene Mobley - Flour on my Face)
- Spicy Chai Cupcakes with Cinnamon Buttercream Frosting (Gloria Duggan - Homemade & Yummy)
- Gluten Free Pumpkin Spice Cupcakes with Pumpkin Frosting (Sarah Jane Parker - The Fit Cookie)
- Pumpkin Spiced Apple Cupcakes with Caramel - that's me..!
Recipe
Description
Video
Ingredients
For the cupcakes
- 1 ½ cup (190 g) All-purpose flour
- 1 tsp Pumpkin spice
- ¾ tsp Baking powder
- ¼ tsp Baking soda
- 2 Eggs
- ¾ cup (165 g) Brown sugar
- ⅔ cup (160 ml) Cooking oil flavorless
- 1 tsp Lemon juice
- ½ cup (120 ml) Sour cream or buttermilk
- 1 cup Apple chopped finely
- ½ tsp Salt
- 1 tsp Vanilla extract
Swiss meringue buttercream
For the Caramel sauce
- 1 cup (200 g) Sugar
- ¼ tsp Salt
- 2 tbsp Water
- 4 tbsp (60 g) Butter unsalted
- ¼ cup (60 ml) Whipping Cream 38%
Instructions
Cupcakes
- Preheat the oven at 170 C 350 F. Line a muffin pan with cupcakes liners. I used baking cups today.
- In a bowl, combine flour, baking powder, baking soda, spices, and salt.
- Chop the apple finely, add the lemon juice to prevent oxidizing. Add the flour and set aside
- 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.
- Next, add the flour and combine well.
- Finally, add the apples – fold them in but do not over mix.
- Scoop the batter equally into cupcakes liners or baking cups
- Bake for 18 to 20 minutes until a skewer inserted into the center of the cupcakes comes out clean.
- Cool completely before you decorate.
Swiss meringue buttercream
- Watch a video of my making this Swiss meringue buttercream
- In the bowl of a stand mixer with the whisk attachment, combine egg whites, sugar and salt Place the mixer bowl over a pot of simmering water.
- Whisk constantly until the egg whites are warm and all the sugar has dissolved.
- Attach the bowl to the mixer and start whipping increasing speed from low to medium-high until you have stiff peaks.
- Continue whipping on low until the mixture is completely cool.
- With the mixer on low speed gradually add room temperature butter
- Once all the butter is in whip on high for 2 to 3 minutes. The mixture should be light and fluffy.
- 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. Tip - Keep the heat on 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 and combine well.
- Next, add the cream and be careful because the caramel will bubble up. Take it off the heat.
- Cool for a few minutes in the pan, then pour it into a mason jar. As the mixture cools it will get thicker.
Frost
- Make sure the cupcakes are completely cooled before frosting or the frosting will melt.
- Place frosting in a piping bag with a large round tip number 12. Pipe a swirl on the cupcake
- Use a spoon to drizzle the caramel over the cupcakes.Tip - as the caramel cools it will get thicker. You can heat it in the microwave for 10 seconds to bring it to consistency.
Recipe Notes
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Yvonne
Directions include pumpkin puree but it is not on the ingredient list. Can you clarify please.
Veena Azmanov
Hey Yvonne. sorry, there is no pumpkin puree, just pumpkin spice in these cupcakes. Thanks
Jeff Clinton
In the information on "ingredients and substitutions," you talk about using Sour Cream instead of Milk. And in your video you mention adding the Sour Cream. Yet, the recipe doesn't mention Sour Cream or Milk at all. Help please.
Veena Azmanov
Hey Jeff. Thank you for bringing it to my attention. There is sour cream in the recipe and I have just edited it. You can use buttermilk instead of sour cream as well. Thanks again. I hope you enjoy these cupcakes.
Jeff Clinton
Thank you. I've upgraded my rating to 5 stars. Everyone I've shared these cupcakes with have LOVED them!!
Veena Azmanov
Thank you, Jeff. So happy you enjoyed these cupcakes. Thanks for coming back to write this feedback.
Alina
Great ideas for fall! I can make a cupcake for every week, haha!
Veena Azmanov
Absolutely, Alina.
Amy Chung
Great recipe! The cupcakes were so delicious! And I do love the use of sour cream as its lighter and I like the slight tang. Going to try your other Fall cupcake recipes!
Veena Azmanov
Thanks Amy. So happy you enjoyed these cupcakes. Thank you for coming back to write this feedback.
Brian Jones
These are delicious and so simple to make, thank you!
Veena Azmanov
Thank you, Brian.
Cathy
I love love love these cupcakes! They are so good and perfectly moist! Thanks for this recipe!
Veena Azmanov
Thank you, Cathy. So happy you enjoyed this recipe. Thanks for coming back to write this feedback.
Suzy
I am loving the flavor of the pumpkin spice and apples together! And that buttercream is perfect!
Veena Azmanov
Thanks Suzy.
Patrick
Love these cupcakes made them twice so far. Love all your recipes they always work. thanks for sharing .
Veena Azmanov
Thank you Patrick. yeey! So happy you had enjoyed this recipe. Thank you ! And thanks for coming back to write this feedback. Have a wonderful day.
Beth @ Binky's Culinary Carnival
These look so delicious! I love the fall flavors in these cupcakes. My pumpkin pie spice doesn't have star anise but that must be an interesting addition
Veena Azmanov
Thanks Beth.. me too!