Bring the fair to your kitchen with these caramel apple cupcakes. Bite into a tender, fluffy apple cupcake topped with a rich caramel buttercream and finished with your favorite candy toppings—everything you love about caramel apples in cupcake form.
*Please note* this post was originally published in 2018. I’ve updated the post layout, but the recipe is unchanged.
Hooray — it’s Cupcake Monday! This caramel apple cupcake recipe brings a bit of fair-food nostalgia to your countertop. These cupcakes strike a balance between lightly spiced apple cake and a decadent caramel frosting, and they’re fun to decorate with whatever you like. They’re perfect for summer fairs, Halloween parties, or any time you want a seasonal treat.
At fairs I’m always tempted by the classic stands: mini donuts, soft-serve, and of course caramel apples. These cupcakes recreate that caramel apple experience without the sticky hands. Use Granny Smith for a bright tart contrast, or another firm apple if you prefer sweeter flavor. The decorating is the best part — shredded coconut, toffee bits, mini chocolate chips, chopped nuts, or a chocolate drizzle all work beautifully.
What is a caramel apple cupcake?
These cupcakes are a tender, lightly spiced apple cake studded with finely chopped apple and topped with a smooth caramel buttercream. The frosting is adapted from a well-loved caramel buttercream recipe and yields a glossy, buttery caramel flavor that complements the apple perfectly.
Granny Smith apples are a classic choice because their tartness cuts through the sweetness, but any crisp apple will work. Dice the apple finely so it distributes evenly through the batter and keeps the cupcakes moist and flavorful.
How to decorate these apple cupcakes
The decorating options are wide open — anything you’d add to a caramel apple can top these cupcakes. Shredded coconut and toffee pieces are favorites for a crunchy, caramel-forward finish. Mini chocolate chips, chopped nuts, or a drizzled chocolate sauce also pair nicely. For a playful touch, insert a lollipop stick into each cupcake to mimic the look of a caramel apple.
Kids love helping with the decorating, so these are great for parties or baking activities at home. No special occasion required—cupcakes are always a good idea.
Happy Cupcake Monday!
Some other cupcake recipes from the blog include vanilla birthday cupcakes, gender reveal cupcakes, and cherry chocolate chip cupcakes. These recipes offer a variety of textures and flavors if you want more inspiration for your next bake.
Caramel Apple Cupcakes
5 Stars
5 from 2 reviews
- Author: Katherine
- Total Time: 55 minutes
- Yield: 12 cupcakes 1x
Description
Bring the fair to your kitchen with these caramel apple cupcakes. They feature a tender apple cupcake crowned with a rich caramel buttercream and finished with your favorite candy toppings for a charming, crowd-pleasing treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 1/4 cup unsalted butter, room temperature
- 2/3 cup brown sugar (packed)
- 1/3 cup granulated sugar
- 1 egg, room temperature
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 large apple, finely chopped*
- Shredded coconut, mini chocolate chips, toffee bits, chocolate drizzle, chopped nuts, etc. for decorating (optional)
Caramel Frosting
- 1 cup brown sugar
- 1/2 cup unsalted butter, cubed
- 1/4 cup milk + 2 tbsp*
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the butter on high for about 1 minute. Add both sugars and beat until soft and fluffy. Add the egg and vanilla, beating until incorporated. Add half the dry ingredients and mix slowly until just combined. Pour in the buttermilk and mix slowly. Add the remaining dry ingredients and beat until just combined. Fold in the finely chopped apple.
- Divide the batter evenly among the 12 liners and bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the frosting: In a medium saucepan over medium-high heat, combine the brown sugar, butter, and milk. Stir until the butter melts and the sugar dissolves. Let the mixture bubble for 5–6 minutes, until it deepens to a rich amber color. Remove from heat and let cool.
- When the caramel mixture has cooled, beat it in a mixer and add the powdered sugar one cup at a time. Beat on high. Add extra milk, a tablespoon at a time, if needed to reach a spreadable consistency. Continue mixing until the frosting is thick enough to pipe or spread.
- Frost the cooled cupcakes and decorate with shredded coconut, toffee bits, mini chocolate chips, chopped nuts, or a chocolate drizzle. Insert a lollipop stick for a playful caramel-apple look, if you like.
Notes
- I like to use Granny Smith for their tartness, but any firm apple works. One large apple yields about 1 1/2 cups chopped.
- The original frosting calls for 1/4 cup milk, but you may need an extra 1–2 tablespoons once you add the powdered sugar to reach the desired consistency. Add milk slowly, 1 tablespoon at a time.
Caramel frosting adapted from a popular caramel buttercream recipe.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: cupcakes
- Method: bake
- Cuisine: american
To continue the #CupcakeMondays party, check out these other cupcake recipes from friends—you’re in for a treat!
Zucchini Cupcakes with Cream Cheese Frosting from The Itsy-Bitsy Kitchen
Salted Caramel Cupcakes from A Table Full of Joy
Better Than Box Mix Cupcakes from Kelly Lynn’s Sweets and Treats
Peach Moscato Cupcakes from Blue Bowl Recipes
Candy Apple Cupcakes from Love in My Oven
White and Dark Chocolate Raspberry Cupcakes from Pies and Tacos
Tropical Passion Fruit Cupcakes from A Classic Twist
Thank you to our sponsors for supporting this event. Giveaway prize includes:
- 16-ounce organic baker’s extract from Rodelle
- 25-ounce gourmet cocoa from Rodelle
- 8-ounce pure vanilla extract from Rodelle
- 2 vanilla beans from Rodelle
- A gift box of toffee from B.Toffee
- An assortment of fine sea salt from Redmond Real Salt