Sweet & Sticky Apple Caramel Cupcakes with Filling
If you're looking for a dessert that celebrates the flavors of fall, these caramel cupcakes are your go-to recipe. Each bite is a perfect blend of spiced apples and rich caramel, making these cupcakes a standout choice for cozy gatherings or a special treat. Follow this recipe to create a batch of these irresistible cupcakes that will have everyone coming back for more.
Ingredients
For the Cinnamon Cupcakes:
For the Cinnamon Apple Filling:
For the Salted Caramel Buttercream Frosting:
For the Salted Caramel Drizzle:
Instructions
Cinnamon Cupcakes
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Preheat the Oven
Preheat your oven to 350°F (175°C). Line a cupcake pan with 12 cupcake liners.
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Mix Dry Ingredients
In a mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon.
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Combine Wet Ingredients
In another bowl, whisk together milk, vegetable oil, sour cream, egg, and vanilla extract.
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Mix Batter
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix. The batter will be a bit lumpy.
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Fill the Cupcake Liners
Divide the batter evenly among the cupcake liners, filling each about ¾ full.
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Bake the Cupcakes
Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Cinnamon Apple Filling
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Prepare the Apples
In a medium saucepan, combine peeled and diced apples, granulated sugar, water, lemon juice, and ground cinnamon.
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Cook the Apples
Cook over medium heat, stirring occasionally, for about 10 minutes until the apples are tender.
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Thicken the Filling
In a small bowl, mix cornstarch with water to make a slurry. Stir this mixture into the apples and cook for another 2 minutes until the mixture thickens. Allow it to cool to room temperature.
Salted Caramel Buttercream Frosting
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Cream the Butter
In a large mixing bowl or stand mixer, beat unsalted butter until light and fluffy, about 5 minutes.
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Add Sugar and Flavorings
Gradually add powdered sugar, beating on low speed until combined. Add vanilla extract and salt. Mix well.
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Incorporate Caramel Sauce
Drizzle in salted caramel sauce and mix on low speed until smooth and well combined. If needed, add more caramel sauce for flavor and adjust the consistency.
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Whip the Frosting
Increase the mixer speed to medium and whip the frosting for about 3 minutes until it’s light and fluffy.
Assembling the Cupcakes
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Core the Cupcakes
Use a cupcake corer or a small knife to cut out the center of each cupcake, about ⅔ of the way down.
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Fill with Apple Mixture
Transfer the cooled cinnamon apple filling to a piping bag and fill each cupcake center generously with the apple mixture.
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Frost the Cupcakes
Pipe the salted caramel buttercream frosting onto each cupcake using a large star tip or your preferred piping tip.
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Add Caramel Drizzle
Drizzle additional salted caramel sauce over the top of the frosted cupcakes. For extra flair, you can also add a few thin apple slices as decoration.
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Serve
Enjoy the apple caramel cupcakes fresh, or store them in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best flavor.
Note
- Use firm, tart apples like Granny Smith or Honeycrisp for the filling to balance the sweetness of the cupcakes and maintain texture.
- Allow the cupcakes to cool completely before frosting. This prevents the buttercream from melting and helps the frosting set properly.
- If your caramel buttercream is too thick, add a bit more caramel sauce or a splash of milk to reach your desired consistency. If it's too thin, add a little more powdered sugar.
