Caramel Apple Cupcakes
These Caramel Apple Cupcakes are a delicious blend of soft, spiced apple cake and rich caramel. Infused with cinnamon, nutmeg, and finely chopped apples, they’re topped with a decadent caramel drizzle or frosting. Perfect for fall parties, Thanksgiving, or anytime you want a comforting, seasonal treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 cup peeled finely chopped apples
- 1/2 cup caramel sauce plus extra for drizzling
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, cream butter and sugar until fluffy.
- Add eggs one at a time, then mix in vanilla.
- Add flour mixture alternately with buttermilk, beginning and ending with flour. Mix until just combined.
- Fold in chopped apples.
- Divide batter evenly among liners (about 2/3 full).
- Bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool on wire rack.
- Top with caramel sauce or your favorite frosting and drizzle extra caramel.
Notes
- Use tart apples like Granny Smith for a sweet-tart balance.
- Warm the caramel slightly for smoother drizzling.
- Store at room temperature for 2 days or refrigerate up to 5.
- Freeze unfrosted cupcakes for up to 2 months.