Caramel Apple Cupcakes
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Imagine sinking your teeth into a moist, apple-infused cake crowned with a cloud-like swirl of Swiss meringue buttercream and drizzled with silky caramel sauce. With this irresistible combination of flavors, it’s no wonder these caramel apple cupcakes have become the gold standard for dessert lovers everywhere.
If you’re looking for a delightful combination of flavors, a heavenly texture, and a show-stopping presentation, look no further. These cupcakes are the epitome of perfection, and here’s why.
Why make apple cupcakes?
- First and foremost, the rich caramel undertones in these cupcakes will transport your taste buds to a realm of pure bliss. The caramel infuses every bite with a luscious sweetness that dances harmoniously with the tartness of the apple. It’s a match made in dessert heaven that will have you savoring each morsel, unable to resist going back for another.
- But it’s not just the flavor that sets these cupcakes apart—it’s the texture. With each bite, you’ll experience a moist, tender crumb that practically melts in your mouth. The combination of the apple chunks and the smooth, creamy Swiss meringue buttercream creates a delightful contrast, adding a delightful textural element that will leave you craving more with every bite.
- And let’s not forget about the presentation. These cupcakes are a feast for the eyes as well as the taste buds. Topped with a generous swirl of Swiss meringue buttercream and drizzled with a decadent caramel sauce, they command attention on any dessert table. Whether you’re serving them at a special occasion or simply treating yourself to a little indulgence, these cupcakes are sure to impress.
- So, whether you’re a seasoned baker or a novice in the kitchen, these caramel apple cupcakes with Swiss meringue buttercream and caramel sauce are a recipe worth trying. The combination of flavors, the heavenly texture, and the stunning presentation make them a standout dessert that will wow anyone lucky enough to enjoy them.
Ingredients and substitutes
- First and foremost, you’ll need ripe, juicy apples. Opt for varieties like Granny Smith or Honeycrisp, which perfectly balance tartness and sweetness. If you can’t find apples or prefer a different fruit, pears or peaches can be delicious substitutions. Just make sure they are ripe and firm.
- You’ll also need all-purpose flour, sugar, leavening, and spices for the cupcake batter. I like the flavor of molasses found in brown sugar but you can also use white granulated sugar. And, 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. I like using flavorless cooking oil in these cupcakes as they keep them moist and tender.
- The spices are what give these cupcakes that warm, cozy fall flavor. I’ve used homemade pumpkin spice, but you can add ground cinnamon, freshly grated nutmeg, ground cloves, and a hint of ginger for your spice combination.
- You’ll need sugar, unsalted butter, cream, and pure vanilla extract to bring out the rich caramel flavor. If you’re lactose intolerant or prefer a dairy-free option, you can substitute whole milk with non-dairy milk like almond or coconut milk. Just keep in mind that the taste and texture might vary slightly.
- Lastly, for the Swiss meringue buttercream, you’ll need egg whites, granulated sugar, unsalted butter, and a pinch of salt. This light and fluffy frosting adds a creamy, luxurious touch to the cupcakes. If you don’t have access to eggs or prefer an egg-free alternative, you can make a vegan buttercream using vegetable shortening or coconut oil instead of butter.
Easy Caramel Apple Cupcakes
- Preheat the oven to 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, and add the lemon juice, and 2 tbsp 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.
Tips for making perfect apple cupcakes
- Firstly, when it comes to the apples, choose a variety that is firm and slightly tart. Granny Smith or Honeycrisp apples work particularly well in these cupcakes, as their crisp texture and tangy taste provide a delightful contrast to the sweetness of the caramel sauce. Be sure to peel and finely chop the apples, as this will allow them to melt into the batter while baking, creating pockets of apple goodness in every bite.
- Secondly, don’t be tempted to overmix the batter. Overmixing can lead to dense cupcakes rather than the desired light and fluffy texture. To prevent this, gently fold the dry ingredients into the wet ones until combined. This will help maintain the desired crumb structure and ensure a tender cupcake.
- Next, be mindful of the baking time. It’s crucial to follow the recommended baking time in the recipe, as it has been tested to deliver the best results. However, every oven is different, so watch your cupcakes as they bake. A toothpick or cake tester inserted into the center should come out clean or with a few moist crumbs clinging to it. Avoid overbaking, as this can result in dry cupcakes.
- Furthermore, when filling the cupcake liners, aim for consistency. Using an ice cream scoop or a measured spoon ensures that each cupcake will be the same size, providing even baking. This way, you’ll have a neat and professional-looking batch of cupcakes that will impress anyone who takes a bite.
- Lastly, allow your cupcakes to cool completely before frosting them. This not only prevents the frosting from melting but it also allows the flavors to develop fully. If you try to frost warm cupcakes, you may find that the frosting slides off or becomes too soft. Patience is key when it comes to achieving the perfect cupcake.
- Patience is key when it comes to caramel sauce. As tempting as it may be to rush the process, take it slow and steady. The rich amber color and deep flavor develop gradually, and rushing can lead to burnt or grainy results. So, keep an eye on your saucepan and resist the temptation to crank up the heat.
Creative ways to serve these cupcakes
- One unique way to serve your caramel apple cupcakes is to create a swirl effect with the frosting. Start by frosting your cupcakes with a generous dollop of Swiss meringue buttercream using a piping bag. Then, take a separate piping bag filled with caramel sauce and pipe a spiral design on top of the buttercream. Finally, use a toothpick or the back of a spoon to gently swirl the two frostings together. This visually stunning and delicious combination will have your guests in awe.
- Try filling your cupcakes with a surprise caramel center for a more elegant presentation. After coring your cupcakes, fill the hollowed-out center with a spoonful of caramel sauce. Then, pipe a layer of Swiss meringue buttercream on top, covering the caramel-filled center. The result is a delightful burst of caramel with each bite, elevating the cupcake experience to new heights.
- If you’re feeling adventurous, consider creating a caramel apple cupcake tower. Start by baking a batch of mini caramel apple cupcakes and frosting them with Swiss meringue buttercream. Arrange the cupcakes in a tiered stand, alternating between different flavors and sizes. Drizzle caramel sauce over the top of the tower, allowing it to cascade down the sides of the cupcakes. This eye-catching display will not only impress your guests but also provide them with an irresistible selection of caramel apple goodness.
More apple recipes
Caramel Dutch Apple Pie
Cinnamon Apple Bread Recipe
How to Make Apple Pie
Caramel Apple Cake with Caramel Buttercream
How long will these caramel apple cupcakes keep?
These cupcakes will keep at room temperature for 2 days. Make sure to wrap it well in plastic so it does not dry out.
You can even freeze this cake in the freezer for up to a month. Thaw in the fridge overnight for best results
What is the best way to store apple cupcakes?
To keep them fresh and moist, it’s important to store them in an airtight container at room temperature. The frosting can cause the cupcakes to become soggy. You can refrigerate the frosting separately to preserve its texture.
What are the best types of apples to use in these cupcakes?
While any apple variety can work, we recommend using crisp and tart apples like Granny Smith or Honeycrisp. These types of apples provide a great balance of sweetness and acidity, complementing the caramel flavors perfectly.
Is making Swiss meringue buttercream difficult?
While it may seem intimidating, it’s actually quite straightforward. The key is to carefully follow the instructions and ensure that your egg whites and sugar are thoroughly combined and heated to the right temperature before adding the butter. With a little practice, you’ll become a pro at making this silky, luxurious frosting.
Can these cupcakes be made ahead of time?
The answer is yes! You can bake the cupcakes a day in advance and store them in an airtight container. The frosting can also be prepared ahead of time and stored in the refrigerator. When you’re ready to serve, simply frost the cupcakes and let them come to room temperature before serving for the best flavor and texture.
Is it possible to modify the recipe to accommodate dietary restrictions?
The good news is that you can easily adapt these cupcakes to suit different dietary needs. For a gluten-free version, you can use a gluten-free flour blend in place of regular flour. If you need to make them dairy-free, you can substitute the butter with a dairy-free alternative and use a non-dairy milk in the frosting. These substitutions won’t compromise the delicious caramel apple flavors.
What other frosting can I use for these cupcakes?
There are so many that would work wonderfully with apple cupcakes. From classic cream cheese to Swiss or Italian meringue or rich German or French buttercreams. Since there is coffee in the batter a caramel buttercream would work too.
Caramel Dutch Apple Pie
Dutch Apple Pie
Pumpkin Spice Caramel Apple Dessert
Braided Apple Puff Pastry
Caramel Apple Cupcakes
Print Pin Rate Share by Email Share on FB Save GrowCalories: 121kcal
Adjust Servings Here: 12 cupcakes
Description
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.
Video
Ingredients
Apples
- 1 cup Apple (chopped finely)
- 1 tsp Lemon juice
- ½ tsp Pumpkin spice
- 2 tbsp All-purpose flour
Cupcake batter
- 1 ½ cup (190 g) All-purpose flour
- 1 tsp Pumpkin spice
- ¾ tsp Baking powder
- ¼ tsp Baking soda
- 1 Egg
- ¼ cup (50 g) Sugar
- ½ cup (110 g) Brown sugar
- ½ cup (120 ml) Cooking oil (flavorless)
- ½ tsp Salt
- 1 tsp Vanilla extract
Swiss meringue buttercream
- 3 (90 g) Egg whites (large (3 oz))
- ½ cup (100 g) Sugar
- ¼ tsp Salt
- 1½ cup (340 g) Butter (unsalted, room temperature)
- 1 tsp Vanilla extract
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
- Preheat the oven at 170 C 350 F. Line a muffin pan with cupcakes liners. I used baking cups today.
Apples
- Finely chop the apples, add the lemon juice, spices, 2 tbsp of flour. Set aside.Pro tip – The lemon juice will prevent the apple from becoming brown (oxidizing) and the flour will prevent them from sinking to the bottom of the cupcake.1 cup Apple, 1 tsp Lemon juice, ½ tsp Pumpkin spice, 2 tbsp All-purpose flour
Cupcake batter
- Dry ingredients – In a bowl, combine flour, baking powder, baking soda, spices, and salt.1 ½ cup All-purpose flour, 1 tsp Pumpkin spice, ¾ tsp Baking powder, ¼ tsp Baking soda, ½ tsp Salt
- In a bowl of a stand mixer with the whisk attachment, whip eggs with sugars until sugar is almost dissolved. Then, gradually add the oil followed by the vanilla extract. Pro tip – It is important to add the sugar gradually, which will whip the wonderfully light and airy cupcake.1 Egg, ¼ cup Sugar, ½ cup Brown sugar, ½ cup Cooking oil, 1 tsp Vanilla extract
- 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. Bake for 18 to 20 minutes until a skewer inserted into the center of the cupcakes comes out clean.Pro tip – I prefer to use a scoop or measuring cup to ensure all the cupcakes are similar in size.
- 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.3 Egg whites, ½ cup Sugar, ¼ tsp Salt
- 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.1½ cup Butter, 1 tsp Vanilla extract
- 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.1 cup Sugar, ¼ tsp Salt, 2 tbsp Water
- Once all the sugar is amber, add in the butter, followed by the cream. Cool for a few minutes in the pan, then pour it into a mason jar. As the mixture cools, it will get thicker.Pro tip – Be careful because the caramel will bubble up. Take it off the heat if necessary.4 tbsp Butter, ¼ cup Whipping Cream
Frost
- Place buttercream in a piping bag with your favorite piping tip. I have used a basic collection of piping tipsround 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.
Recipe Notes & Tips
- Firstly, when it comes to the apples, choose a variety that is firm and slightly tart. Granny Smith or Honeycrisp apples work particularly well in these cupcakes, as their crisp texture and tangy taste provide a delightful contrast to the sweetness of the caramel sauce. Be sure to peel and finely chop the apples, as this will allow them to melt into the batter while baking, creating pockets of apple goodness in every bite.
- Secondly, don’t be tempted to overmix the batter. Overmixing can lead to dense cupcakes rather than the desired light and fluffy texture. To prevent this, gently fold the dry ingredients into the wet ones until combined. This will help maintain the desired crumb structure and ensure a tender cupcake.
- Next, be mindful of the baking time. It’s crucial to follow the recommended baking time in the recipe, as it has been tested to deliver the best results. However, every oven is different, so watch your cupcakes as they bake. A toothpick or cake tester inserted into the center should come out clean or with a few moist crumbs clinging to it. Avoid overbaking, as this can result in dry cupcakes.
- Furthermore, when filling the cupcake liners, aim for consistency. Using an ice cream scoop or a measured spoon ensures that each cupcake will be the same size, providing even baking. This way, you’ll have a neat and professional-looking batch of cupcakes that will impress anyone who takes a bite.
- Lastly, allow your cupcakes to cool completely before frosting them. This not only prevents the frosting from melting but it also allows the flavors to develop fully. If you try to frost warm cupcakes, you may find that the frosting slides off or becomes too soft. Patience is key when it comes to achieving the perfect cupcake.
- Patience is key when it comes to caramel sauce. As tempting as it may be to rush the process, take it slow and steady. The rich amber color and deep flavor develop gradually, and rushing can lead to burnt or grainy results. So, keep an eye on your saucepan and resist the temptation to crank up the heat.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
Serving: 36– gCalories: 121– kcalCarbohydrates: 13.4– gProtein: 1.2– gFat: 7.2– gSaturated Fat: 0.9– gPolyunsaturated Fat: 6.3– gMonounsaturated Fat: 0– gTrans Fat: 0– gCholesterol: 17– mgSodium: 69– mgPotassium: 0– mgFiber: 0.4– gSugar: 7.1– gVitamin A: 0– IUVitamin C: 0– mgCalcium: 0– mgIron: 0– mg
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
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Directions include pumpkin puree but it is not on the ingredient list. Can you clarify please.
Hey Yvonne. sorry, there is no pumpkin puree, just pumpkin spice in these cupcakes. Thanks
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.
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.
Thank you. I’ve upgraded my rating to 5 stars. Everyone I’ve shared these cupcakes with have LOVED them!!
Thank you, Jeff. So happy you enjoyed these cupcakes. Thanks for coming back to write this feedback.
Great ideas for fall! I can make a cupcake for every week, haha!
Absolutely, Alina.
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!
Thanks Amy. So happy you enjoyed these cupcakes. Thank you for coming back to write this feedback.