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Sweet & Sticky Apple Caramel Cupcakes with Filling

apple caramel cupcakes
Cooking Method
Courses
Difficulty Intermediate
Time
Prep Time: 1 hour Cook Time: 20 min Rest Time: 30 min Total Time: 1 hr 50 mins
Servings 12
Description

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:
  • 1 ¼ cup all-purpose flour
  • 1 cup granulated sugar
  • 1 ½ teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 ½ teaspoon ground cinnamon
  • 1/2 cup milk (room temperature)
  • 1/4 cup vegetable oil
  • 2 tablespoons sour cream (room temperature)
  • 1 large egg (room temperature)
  • 1 tablespoon vanilla extract
  • For the Cinnamon Apple Filling:
  • 2 ½ cups apples (peeled and diced)
  • 2 tablespoons granulated sugar
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cornstarch
  • 1 tablespoon water (for slurry)
  • For the Salted Caramel Buttercream Frosting:
  • 1 cup unsalted butter (room temperature)
  • 2 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup salted caramel sauce (room temperature)
  • For the Salted Caramel Drizzle:
  • 1/4 cup salted caramel sauce
Instructions
    Cinnamon Cupcakes
  1. Preheat the Oven

    Preheat your oven to 350°F (175°C). Line a cupcake pan with 12 cupcake liners.

  2. Mix Dry Ingredients

    In a mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon.

  3. Combine Wet Ingredients

    In another bowl, whisk together milk, vegetable oil, sour cream, egg, and vanilla extract.

  4. 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.

  5. Fill the Cupcake Liners

    Divide the batter evenly among the cupcake liners, filling each about ¾ full.

  6. 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.

  7. Cinnamon Apple Filling
  8. Prepare the Apples

    In a medium saucepan, combine peeled and diced apples, granulated sugar, water, lemon juice, and ground cinnamon.

  9. Cook the Apples

    Cook over medium heat, stirring occasionally, for about 10 minutes until the apples are tender.

  10. 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.

  11. Salted Caramel Buttercream Frosting
  12. Cream the Butter

    In a large mixing bowl or stand mixer, beat unsalted butter until light and fluffy, about 5 minutes.

  13. Add Sugar and Flavorings

    Gradually add powdered sugar, beating on low speed until combined. Add vanilla extract and salt. Mix well.

  14. 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.

  15. Whip the Frosting

    Increase the mixer speed to medium and whip the frosting for about 3 minutes until it’s light and fluffy.

  16. Assembling the Cupcakes
  17. 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.

  18. Fill with Apple Mixture

    Transfer the cooled cinnamon apple filling to a piping bag and fill each cupcake center generously with the apple mixture.

  19. Frost the Cupcakes

    Pipe the salted caramel buttercream frosting onto each cupcake using a large star tip or your preferred piping tip.

  20. 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.

  21. 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.
Keywords: apple caramel cupcakes

Have Fun Baking!