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?
- 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 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.
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 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.
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 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.
Printable Recipe
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
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Apples
- 1 cup Apple (chopped finely)
- 1 teaspoon Lemon juice
- ½ teaspoon Pumpkin spice
- 2 tablespoon All-purpose flour
Cupcake batter
- 1 ½ cup (190 g) All-purpose flour
- 1 teaspoon Pumpkin spice
- ¾ teaspoon Baking powder
- ¼ teaspoon Baking soda
- 1 Egg
- ¼ cup (50 g) Sugar
- ½ cup (110 g) Brown sugar
- ½ cup (120 ml) Cooking oil (flavorless)
- ½ teaspoon Salt
- 1 teaspoon Vanilla extract
Swiss meringue buttercream
- 3 (90 g) Egg whites (large (3 oz))
- ½ cup (100 g) Sugar
- ¼ teaspoon Salt
- 1½ cup (340 g) Butter (unsalted, room temperature)
- 1 teaspoon Vanilla extract
Caramel sauce
- 1 cup (200 g) Sugar
- ¼ teaspoon Salt
- 2 tbsp Water
- 4 tablespoon (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 tablespoon 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.
Cupcake batter
- Dry ingredients - In a bowl, combine flour, baking powder, baking soda, spices, and 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.
- 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 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
- 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.
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
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
4 fall-inspired cupcakes
Here are the other fall-inspired cupcakes.
- Cranberry Orange Cupcakes with White Chocolate Buttercream (Melissa Radcliffe - My wife can cook)
- Apple Spice Cupcakes (Arlene Mobley - Flour on my Face)
- Gluten Free Pumpkin Spice Cupcakes with Pumpkin Frosting (Sarah Jane Parker - The Fit Cookie)
- Pumpkin Spiced Apple Cupcakes with Caramel - that's me..!
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.