Caramel Apple Cupcakes Recipe

Introduction

These Caramel Apple Cupcakes combine the warm spices of autumn with sweet, gooey caramel for a delightful treat. Perfectly moist and topped with vibrant, salted caramel frosting, they’re sure to impress at any gathering or cozy night in.

Ingredients

• 1 boxed Spice Cake mix (plus required ingredients: 3 eggs, ½ cup oil or melted butter, 1 cup water)
• 1 apple, chopped
• 1 cup unsalted butter, at room temperature (omit salt if using salted butter)
• ⅓ cup salted caramel sauce (or regular caramel sauce)
• 1 ¾ cups powdered sugar
• ¼ teaspoon salt (or sea salt)
• Green and red food coloring
• 1 bag caramel bits
• 3-4 tablespoons water
• Optional: pinch of salt or sea salt

Instructions

1. Step 1: Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
2. Step 2: In a large bowl, combine the spice cake mix, eggs, oil or melted butter, and water. Mix on low speed for 1 minute, then increase to high speed and mix another minute. Fold in the chopped apple.
3. Step 3: Divide the batter evenly into the cupcake liners, filling each about two-thirds full.
4. Step 4: Bake for 20 minutes or until a toothpick inserted comes out clean. Let cupcakes cool completely before frosting.
5. Step 5: To make the salted caramel frosting, beat the butter on medium speed for 1 minute until creamy.
6. Step 6: Add the caramel sauce and beat on medium for 2 more minutes until well combined.
7. Step 7: Gradually add powdered sugar and salt, beating on low until incorporated.
8. Step 8: Increase speed to medium and beat 2-3 minutes until smooth and fluffy.
9. Step 9: Divide the frosting into two bowls. Add red food coloring to one and green food coloring to the other, mixing until the colors are vibrant.
10. Step 10: Frost the cooled cupcakes using an offset spatula or piping bag with the colored frostings.
11. Step 11: For the caramel drizzle, melt caramel bits with 2 tablespoons water in a microwave-safe bowl in 30-second increments, stirring after each, until melted.
12. Step 12: Stir in an additional tablespoon of water to reach a gooey drizzle consistency. Add an extra tablespoon if needed, but avoid making it too runny. If too thin, melt more caramel and add to thicken.
13. Step 13: Let the caramel cool for about 5 minutes if you want a thicker drizzle. Then spoon or pipe caramel onto the cupcake frosting.
14. Step 14: Insert a popsicle stick into the center of each cupcake for a fun touch.
15. Step 15: Optional: sprinkle with salted peanuts, toffee bits, mini chocolate chips, or colorful mini M&Ms for extra flavor and texture.

Tips & Variations

• Use freshly chopped apples for crunch and freshness; Granny Smith or Honeycrisp work best.
• If you prefer less sweetness, reduce the caramel sauce slightly in the frosting.
• For a dairy-free option, substitute butter with coconut oil and choose a vegan caramel sauce.
• Try piping the two colors of frosting side by side for a festive swirl effect.
• Store unfrosted cupcakes in an airtight container if preparing ahead to keep moist.

Storage

Store the cupcakes at room temperature in an airtight container for up to 2 days. To keep them fresh longer, refrigerate for up to 5 days. Before serving chilled cupcakes, let them sit at room temperature for about 30 minutes or warm slightly in the microwave for a softer texture. Avoid storing caramel-topped cupcakes in a very warm place to prevent melting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a homemade spice cake instead of boxed mix?

Yes, a homemade spice cake recipe can be used as a base. Just ensure the batter has a similar consistency and adjust baking time as needed.

How do I prevent the caramel drizzle from becoming too runny?

Add water gradually when melting the caramel bits and check the consistency frequently. If it becomes too thin, melt more caramel and add it to thicken until you achieve a gooey but stable drizzle.

Caramel Apple Cupcakes Recipe

Print Recipe

★★★★★

4.6 from 68 reviews

Delight in these Caramel Apple Cupcakes, featuring moist spice cake loaded with fresh apples, topped with luscious salted caramel frosting in vibrant red and green hues. Finished with a gooey caramel drizzle and optional crunchy toppings, these cupcakes are perfect for festive occasions or any sweet craving.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcakes

• 1 boxed Spice Cake mix
• 3 large eggs
• ½ cup oil or melted butter
• 1 cup water
• 1 apple, chopped

Salted Caramel Frosting

• 1 cup unsalted butter, at room temperature (omit salt if using salted butter)
• 1/3 cup salted caramel sauce or caramel sauce
• 1 3/4 cups powdered sugar
• ¼ teaspoon salt or sea salt
• Green food coloring
• Red food coloring

Caramel Drizzle

• 1 bag caramel bits
• 3–4 tablespoons water
• Optional: Pinch of salt or sea salt

Optional Toppings

• Salted peanuts
• Toffee pieces
• Mini chocolate chips
• Colorful mini M&M’s

Instructions

1. Prepare Cupcake Batter: Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners. In a large bowl, combine the boxed spice cake mix with eggs, oil or melted butter, and water. Use an electric mixer on low speed for 1 minute, then increase to high speed and mix for an additional minute. Fold in the chopped apples gently to distribute evenly throughout the batter.
2. Bake Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cupcakes cool completely on a rack.
3. Make Salted Caramel Frosting: Using an electric mixer, beat the room temperature butter on medium speed for 1 minute until creamy. Add the salted caramel sauce and continue beating on medium speed for 2 minutes. Gradually add powdered sugar and salt, beating on low speed until combined. Increase speed to medium and beat until the frosting is smooth and well blended, about 2-3 minutes.
4. Color the Frosting: Divide the frosting into two equal portions in separate bowls. Add red food coloring to one bowl and green food coloring to the other, mixing thoroughly to achieve vibrant colors as desired.
5. Frost the Cupcakes: Use an offset spatula or piping bag to frost each cooled cupcake with the colored frostings, either separately or combining as desired for a festive look.
6. Prepare Caramel Drizzle: In a microwave-safe bowl, melt the caramel bits with 2 tablespoons of water in 30-second increments, stirring after each until fully melted. If desired, add a pinch of salt to enhance flavor. Add an additional 1 to 2 tablespoons of water gradually to achieve a gooey, pourable consistency suitable for drizzling. Stir well after each addition.
7. Decorate Cupcakes: Allow the caramel drizzle to cool for about 5 minutes to prevent excessive dripping. Drizzle or pipe the caramel over the frosted cupcakes. Insert a popsicle stick into the center of each cupcake for a fun presentation.
8. Add Optional Toppings: Sprinkle salted peanuts, toffee pieces, mini chocolate chips, or colorful mini M&M’s on top of the caramel drizzle for added texture and flavor, if desired.
9. Storage: Store the cupcakes at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.

Notes

• Use fresh apples for best texture and flavor; chop them into small pieces so they bake evenly inside the cupcakes.
• If using salted butter in the frosting, omit the additional salt to avoid over-salting.
• When adding water to melted caramel for drizzle, add gradually to avoid overly runny consistency; you can re-melt extra caramel to thicken if needed.
• Allow cupcakes to cool completely before frosting to prevent melting or sliding of frosting.
• For a dairy-free version, substitute butter and caramel sauce with appropriate vegan alternatives.

Keywords: caramel apple cupcakes, spice cake cupcakes, salted caramel frosting, fall desserts, festive cupcakes