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Veena Azmanov

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Pumpkin Spice Apple Cupcakes with Caramel

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Pumpkin Spice Apple Cupcakes with Swiss Meringue Buttercream and Caramel

These are the most delicious pumpkin spice apple cupcakes. Made with fresh apples and warm pumpkin spice flavor. These caupcakes will have you craving for more. Frosted with Swiss meringue buttercream and a caramel drizzle makes these cupcakes perfect for the fall season. A surprisingly simple and easy recipe that gets done in no time at all. They are also great on their own, without any frosting.

Perfect for the season these pumpkin spiced apple cupcakes with the warm pumpkin spice, velvet buttercream that melts in your mouth and end with the sweetness of the caramel.
Pumpkin Spiced Apple Cupcakes, Apple cupcake recipe, Fall-inspired cupcake recipe

Today, I have some really awesome fall-inspired cupcakes to share with you. Actually, 10 fall-inspired cupcakes to share with you!! No, they are not all my recipes, but rather recipes from my talented food blogger friends.

Yes, this is a little collaboration we did to bring you something different and new. We are 10 food bloggers from around the world who got together to each create a cupcake inspired by the flavors of fall.

I made these pumpkin spice apple cupcakes. They are so perfect for this weather. What could be more comforting than a cupcake that warms you up from the inside with wonderful warm spices? It gets you all cozy for the fall weather. Right? And of course, who doesn't love apples? They are also in season!!

Perfect for the season these pumpkin spiced apple cupcakes with the warm pumpkin spice, velvet buttercream that melts in your mouth and end with the sweetness of the caramel.
Pumpkin Spiced Apple Cupcakes, Apple cupcake recipe, Fall-inspired cupcake recipe

Let's talk ingredients and substitutes  (Save/Pin)

  • 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 in this recipe. It adds a nice tender texture. And yet, if you don't have sour cream you can use buttermilk instead. Also, you can make  homemade buttermilk in 5 minutes. Today I have used buttermilk in the video.
Perfect for the season these pumpkin spiced apple cupcakes with the warm pumpkin spice, velvet buttercream that melts in your mouth and end with the sweetness of the caramel.
Pumpkin Spiced Apple Cupcakes, Apple cupcake recipe, Fall-inspired cupcake recipe

Useful Tips and Tools

  • If you bake often, it would be a good idea to invest in a cake mixer. Because often we try to mix by hand and then we are too tired to give it enough creaming or mixing. So, if you are making this buttercream go head and remove that K-Mix or Kitchen Aid from your kitchen cabinet. And, you don't have to buy an expensive stand mixer, a simple hand mixer works great too.
  • Having said that, a simple Bowl, whisk and Spatula with a little extra elbow grease will do too.
  • Personally, I believe in measuring ingredients by weight, which makes my kitchen scale one of the most valuable items when baking. The same goes for mymeasuring cups and measuring spoons. It's always a good idea to have these handy and use them when baking rather than trying to guess measurements.
  • Also, it is important to buy cupcake liners from a trustworthy source to prevent peeling. There is nothing worse than to bake good cupcakes or muffins and then have all the liners peel off.
  • Additionally, you can use a measuring cup to ensure you divide the batter evenly among all the cupcakes or muffins. That way, all your cupcakes will be a similar size. Personally, I love using my cupcake scooper for that purpose.  
  • A good baking tray is always important. Try using a light colored baking traybaking tray. Another option is to line the baking tray with parchment paper for easy clean up just in case of spillage.
  • Lastly, every oven works differently. So the baking times are just guidelines. In case of muffins and cupcakes, it’s often a good idea to rotate the baking tray mid-way the baking so they cook and rise evenly.
Perfect for the season these pumpkin spiced apple cupcakes with the warm pumpkin spice, velvet buttercream that melts in your mouth and end with the sweetness of the caramel.
Pumpkin Spiced Apple Cupcakes, Apple cupcake recipe, Fall-inspired cupcake recipe

How to Make Pumpkin Spiced Apple Cupcakes with SMBC and Caramel (Save/Pin)

Bake cupcakes

  • Preheat oven to 160 C / 320 F.
  • Place baking cups or cupcake liners in a muffin tray.
  • Chop the apple and add 1 tbsp lemon juice to prevent oxidizing.
  • Add 2 tsp flour to the apples and set aside.
  • Sift the flour with baking powder, baking soda, and salt.
  • Whisk together the eggs and brown sugar - until sugar is almost melted.
  • Add in the oil, sour cream or buttermilk and vanilla. Mix well.
  • Next, add the flour mixture - combine well.
  • Lastly, add the apples - fold them in but do not overmix
  • Scoop the batter equally into 12 cupcake liners or 8 to 10 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.

Prepare Swiss meringue buttercream

  • Combine egg whites, sugar and salt in a mixer bowl over a pot of simmering water.
  • Whisk constantly until the mixture is 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, add room temperature butter (chopped into cubes), one at a time, until all the butter has been incorporated.
  • Finally, 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).
  • Watch my step by step how to make Swiss Meringue Buttercream

Prepare caramel

  • Add sugar, salt, and water in a saucepan over medium heat.
  • Continue to heat until the sugar dissolves and starts to caramelize.
  • Keep the heat on low and shake the pan as you go. Do not stir.
  • Once the sugar has reached a nice amber color (350 F), stir in the butter followed by the cream. (watch for steam as the mixture will bubble).
  • Remove from heat, pour into a clean mason jar and let cool until ready to use.
  • Watch step by step how to make Caramel Sauce

Decorate the cupcakes

  • Make sure the cupcakes are completely cooled before frosting or the frosting will melt.
  • Place the frosting in a piping bag fitted with your desired piping nozzle - I've used Wilton round tip 12 (large round tip).
  • Pipe a swirl on top of the cupcakes.
  • Warm the caramel in the microwave for 10 seconds so it's easy to drizzle.
  • Use a spoon to drizzle the caramel over the cupcakes.

12 tips for baking perfect cupcakes every single time

  1. Follow the recipe properly with minimum substitutions.
  2. Always use good quality ingredients.
  3. Make sure the ingredients are all at room temperature.
  4. Never over-mix the batter.
  5. Use a scoop for baking similar size cupcakes.
  6. Always preheat the oven before baking - a hot oven works best for cupcakes.
  7. Bake cupcakes at the right temperature.
  8. Always bake cupcakes on the center rack one tray at a time.
  9. Never open the oven during baking - no peeking.
  10. Remove cupcakes from their pan no later than 7 to 10 minutes after baking.
  11. Store cupcakes properly after baking. Place them in an airtight container at room temperature. Cupcakes dry in the fridge unless wrapped properly with plastic wrap.
  12. Simple syrup the cupcakes if don't plan to eat them on the same day.

Frequently asked questions

How to bake perfect cupcakes?

Baking perfect cupcakes is not hard to achieve if you follow the above 12 tips for perfect cupcakes.

How to prevent cupcakes liners from peeling after baking?

There are a few things you can do - we discussed it in this post -- how to avoid cupcake liners peeling after baking.

My cupcakes don't bake evenly. Why?

There are few things you can do to bake similar size cupcakes - we discussed that in detail here - How to bake same size cupcakes.

How do you cool cupcakes quickly?

You can place cupcakes in the fridge for a few minutes to cool them quickly. I like to place them for just 5 to 7 minutes in the freezer.
Never leave cupcakes in the fridge open for long as they will dry out.

What temperature is best for baking cupcakes?

I like to bake at 160 - 170 C, or 310 to 325 F, or gas mark 2 - 3.
Depending on how hot your oven temperature is, cupcakes usually take between 18 to 22 minutes. If your cupcakes bake quicker than 18 minutes or longer than 22 minutes, it's probably best to check if your oven needs calibration.

Can I add melted chocolate to this pumpkin spice apple cupcakes recipe?

Perhaps not unless you really like the flavor of pumpkin spice apple chocolate cupcakes. Instead, I highly recommend you try my chocolate fudge cupcakes, Gingerbread cupcakes with chocolate fudge frosting or my Devil's food chocolate cupcakes

Can I add other fruits to this pumpkin spice apple cupcakes?

Sure, you can add a few berries in this recipe as I have in my apple blueberry cupcakes with cream cheese frosting

What other frostings can I use for these pumpkin spice apple cupcakes?

Oh, 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.

Over 30 homemade buttercream frosting recipes by Veena Azmanov all in one place.
30 Plus Homemade Buttercream Frosting Recipes
Need a buttercream recipe in 5 minutes? Have a buttercream related question? Wondering what buttercream to use for your cake? It's all here in one place. 30 plus homemade buttercream frosting recipes for you to explore. With recipes, tips, trick, and troubleshooting, as well as popular questions, answered.

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Perfect for the season these pumpkin spiced apple cupcakes with the warm pumpkin spice, velvet buttercream that melts in your mouth and end with the sweetness of the caramel.
Best Pumpkin Spiced Apple Cupcakes, Apple Cupcakes, Pumpkin Spiced cupcakes,

6 FALL INSPIRED CUPCAKES – A COLLABORATION BY 6 FOOD BLOGGERS (Save/Pin)

Coming back to the recipes by my six fellow bloggers - Here are the other fall-inspired cupcakes. Isn't' this the most delectable colors and flavors of fall?  I will share the name and links below my recipe so look for that.

So here are the 5 other cupcake recipe links from my food blogger friends

  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. Spicy Chai Cupcakes with Cinnamon Buttercream Frosting (Gloria Duggan - Homemade & Yummy)
  5. Gluten Free Pumpkin Spice Cupcakes with Pumpkin Frosting (Sarah Jane Parker - The Fit Cookie)
  6. Pumpkin Spiced Apple Cupcakes with Caramel - that's me..!
A social media optimized image for six fabulous fall inspired cupcakes with these pumpkin spiced apple cupcakes.
6 Fabulous Fall Inspired Cupcakes Recipes - Pumpkin Spiced Apple Cupcakes
Perfect for the season these pumpkin spiced apple cupcakes with the warm pumpkin spice, velvet buttercream that melts in your mouth and end with the sweetness of the caramel.

Pumpkin Spice Apple Cupcakes with SMBC and Caramel

Author: Veena Azmanov
4.95 from 19 votes
Print Pin Rate
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Calories: 121kcal
Adjust Servings Here: 12 cupcakes

Description

These are the most delicious pumpkin spice apple cupcakes. Made with fresh apples and warm pumpkin spice flavor. These cupcakes will have you craving for more. Frosted with Swiss meringue buttercream and a caramel drizzle makes these cupcakes perfect for the fall season. A surprisingly simple and easy recipe that gets done in no time at all. They are also great on their own, without any frosting.
ADJUST SERVINGS HERE - 12 cupcakes

Ingredients

For the cupcakes

  • 3/4 cup (165 g) Brown sugar
  • 2/3 cup (160 ml) Cooking oil flavorless
  • 2 Eggs
  • 1 cup Apple chopped finely
  • 1 tsp Lemon juice
  • 1 1/2 cup (190 g) All-purpose flour
  • 1 tsp Pumpkin spice
  • 3/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 cup (120 ml) Sour cream or buttermilk
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

Swiss meringue buttercream

  • 3 (90 g) Egg whites large (3 oz)
  • 1/2 cup (100 g) Sugar
  • 1/4 tsp Salt
  • 12 oz (340 g) Butter (3 sticks, 1 1/2 cup) unsalted, room temperature

For the Caramel sauce

  • 1 cup (200 g) Sugar
  • 1/4 tsp Salt
  • 2 tbsp Water
  • 4 tbsp (60 g) Butter unsalted
  • 1/4 cup (60 ml) Whipping Cream 38%

Instructions

BAKE CUPCAKES

  • Preheat oven to 160 C / 320 F.
  • Place baking cups or cupcake liners in a muffin tray.
  • Chop the apple and add 1 tbsp lemon juice to prevent oxidizing.
  • Add 2 tsp flour to the apples and set aside.
  • Sift the flour with baking powder, baking soda, and salt.
  • Whisk together the eggs and brown sugar – until sugar is almost melted.
  • Add in the oil, sour cream or buttermilk and vanilla - mix well
  • Next goes in the flour – combine well
  • Lastly, add the apples – fold them in but do not over mix
  • Scoop the batter equally into 12 cupcake liners or 8 to 10 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.

PREPARE SWISS MERINGUE BUTTERCREAM

  • Combine egg whites, sugar and salt in a mixer bowl over a pot of simmering water.
  • Whisk constantly until the mixture is 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 add room temperature butter (chopped into cubeone at a time until all the butter has been incorporated.
  • Finally 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).

PREPARE CARAMEL

  • Add sugar, salt and water in a saucepan over medium heat.
  • Continue to heat until the sugar dissolves and starts to caramelize.
  • Keep the heat on low and shake the pan as you go. Do not stir.
  • Once the sugar has reached a nice amber color (350 F) stir in the butter followed by the cream. (watch for steam as the mixture will bubble).
  • Remove from heat, pour into a clean mason jar and let cool until ready to use.

DECORATE THE CUPCAKES

  • Make sure the cupcakes are completely cooled before frosting or the frosting will melt.
  • Place the frosting in a piping bag fitted with your desired piping nozzle – I’ve used Wilton round tip 12 (large round tip).
  • Pipe a swirl on top of the cupcakes.
  • Warm the caramel in the microwave for 10 seconds so it’s easy to drizzle.
  • Use a spoon to drizzle the caramel over the cupcakes.

Equipment

Stand Mixer
Kitchen Scale
Mixing Bowl
Meas Cups and Spoons
Nutrition Information
Serving: 36gCalories: 121kcalCarbohydrates: 13.4gProtein: 1.2gFat: 7.2gSaturated Fat: 0.9gPolyunsaturated Fat: 6.3gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 17mgSodium: 69mgPotassium: 0mgFiber: 0.4gSugar: 7.1gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

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

Did you make this recipe? Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov

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Author - Veena Azmanov

Veena Azmanov

Veena is the author of three blogs - Veena Azmanov, Cake Decorating Tutorials, and East Indian Recipes.
She writes about cooking, baking, desserts, and cake decorating. Being a professional cake decorator and food blogger for over ten years she has been featured in many online magazines and publications around the world. On her blogs, you will find delicious, easy and practical recipes often with instructional videos and tutorials for the home cook.

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    Recipe Rating




  1. 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.

    Reply

    • 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.

      Reply

      • Jeff Clinton

        Thank you. I've upgraded my rating to 5 stars. Everyone I've shared these cupcakes with have LOVED them!!

        Reply

        • Veena Azmanov

          Thank you, Jeff. So happy you enjoyed these cupcakes. Thanks for coming back to write this feedback.

          Reply

  2. Alina

    Great ideas for fall! I can make a cupcake for every week, haha!

    Reply

    • Veena Azmanov

      Absolutely, Alina.

      Reply

  3. 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!

    Reply

    • Veena Azmanov

      Thanks Amy. So happy you enjoyed these cupcakes. Thank you for coming back to write this feedback.

      Reply

  4. Brian Jones

    These are delicious and so simple to make, thank you!

    Reply

    • Veena Azmanov

      Thank you, Brian.

      Reply

  5. Cathy

    I love love love these cupcakes! They are so good and perfectly moist! Thanks for this recipe!

    Reply

    • Veena Azmanov

      Thank you, Cathy. So happy you enjoyed this recipe. Thanks for coming back to write this feedback.

      Reply

  6. Suzy

    I am loving the flavor of the pumpkin spice and apples together! And that buttercream is perfect!

    Reply

    • Veena Azmanov

      Thanks Suzy.

      Reply

  7. Patrick

    Love these cupcakes made them twice so far. Love all your recipes they always work. thanks for sharing .

    Reply

    • 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.

      Reply

  8. 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

    Reply

    • Veena Azmanov

      Thanks Beth.. me too!

      Reply

  9. Sarah Jane @ The Fit Cookie

    Apples and pumpkin spice sounds like a great combo! I've never had pumpkin spice with pumpkin seeds in it before. I'm actually allergic to pumpkin seeds now (not pumpkin puree though) so I guess I should read the labels on the pumpkin spice I buy!

    Reply

    • Veena Azmanov

      Thank you Sarah. Ah I guess that must be the reason they don't put the pumpkin seeds in lol.. allergry.. I loved that one and looking everywhere for it.

      Reply

  10. Rosemary

    I love this combination and I am sure it is something I will love. They look so delicious.

    Reply

    • Veena Azmanov

      I'm sure you will love it Rosemary. Thank you!!

      Reply

  11. Melissa

    These look delicious! I love the idea of making your own pumpkin spice and putting ground pumpkin seeds in it! Enjoyed collaborating and look forward to the next one!

    Reply

    • Veena Azmanov

      Thank you so much Melissa. Was a pleasure to do this with collaboration with you. Can't wait for the next

      Reply

  12. Gloria @ Homemade & Yummy

    These look like the perfect little treat for an afternoon coffee/tea break....or the perfect way to end a nice meal. Nice video. This was a fun collaboration, and I look forward to being part of the next one.

    Reply

    • Veena Azmanov

      Me too Gloria.. Loved being part of this one and can't wait for the next Thanks

      Reply

  13. Kim @ Three Olives Branch

    These sound amazing! Great combination of flavors

    Reply

    • Veena Azmanov

      Thank you Kim !

      Reply

  14. Meeta

    What a great list of cupcakes but yours looks amazing!

    Reply

    • Veena Azmanov

      Thank you so much Meeta!! They all sound so delicious

      Reply

  15. rika

    This recipe looks so delicious! I want to try your recipe soon

    Reply

    • Veena Azmanov

      Thank you rika - I do hope you try it. Thanks

      Reply

  16. Julie | Bunsen Burner Bakery

    Pumpkin and apple - such a great fall flavor combination! All the other fall pumpkins look delicious as well.

    Reply

    • Veena Azmanov

      Thank you Julie

      Reply

  17. Hannah Healy

    Yum! These look so good!

    Reply

    • Veena Azmanov

      Thank you Hannah <3

      Reply

  18. Arlene Mobley

    Veena

    I have never seen pumpkin spice with ground up pumpkin seeds in it. I'm intrigued and would love to try it so I am going to look around for it. Your cupcakes look divine!

    Reply

    • Veena Azmanov

      I know Arlene.. back then I never knew how wonderful and unique that was... I liked the idea that it has pumpkin seeds ground up on it. So sad it was so far long that I don't even remember the brand or I'd go hunting for it. My busy loves pumpkin seeds and has them as snacks so would love to find that one.. if you do let me know thanks.

      Reply
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