The Ultimate Caramel Apple Cupcakes: Moist, Spiced, and Topped with a Dreamy Caramel Frosting
By Jason Griffith, Professional Food Writer for chefmaniac.com
Introduction
Nothing screams “fall” quite like the irresistible pairing of warm spices, tender baked apples, and rich, gooey caramel. Forget the labor-intensive pie this weekend, because I’m introducing you to a dessert that delivers all those classic autumn flavors in a simple, portable package: Caramel Apple Cupcakes.
These aren’t just any apple cupcakes. The batter is packed with freshly shredded apple, creating an unbelievably moist crumb that melts in your mouth. The addition of brown sugar and cinnamon gives it that comforting, spiced warmth we all crave when the leaves start turning. But the real showstopper? A luscious, two-ingredient caramel frosting that is so ridiculously easy to make, you’ll wonder why you ever bought a jar.
If you’re ready to fill your kitchen with the cozy scent of a crisp fall day and impress everyone at your next gathering, this recipe is your new secret weapon.
Why I Love This Recipe
I’ve spent years chasing the perfect fall dessert, and this cupcake recipe finally ended the search. Here’s why it’s a permanent fixture on my baking list:
- Moisture Level is Unbeatable: Using shredded apples, rather than diced, ensures every single bite is packed with apple flavor and moisture. Say goodbye to dry cupcakes!
- The Easiest Caramel Ever: The frosting is made from melted caramels and heavy cream. That’s it. It sets up perfectly—rich, thick, and perfectly sweet—with zero fuss, no candy thermometer needed.
- A Crowd-Pleaser: It hits all the nostalgic notes of caramel apples and apple pie, but is easy to serve at a party, a football tailgate, or just as a cozy weeknight treat. If you like the idea of easy apple treats, you’ll also love these Caramel Apple Nachos.
Ingredients
Caramel Apple Cupcakes
| Ingredient | Quantity | Notes |
| Eggs | 2 | Room temperature is key for a better emulsion. |
| Brown Sugar | 1/2 cup | Packed. Adds moisture and a deep, molasses flavor. |
| Granulated Sugar | 1/2 cup | |
| Unsweetened Applesauce OR Vegetable Oil | 1/2 cup | I prefer applesauce for extra apple flavor and reduced fat. |
| Vanilla Extract | 2 teaspoons | |
| All-Purpose Flour | 1 1/4 cup | |
| Baking Powder | 2 teaspoons | |
| Ground Cinnamon | 1/2teaspoon | Don’t skimp on the spice! |
| Salt | 1/2teaspoon | Balances the sweetness. |
| Shredded Apple (Rome, Granny Smith, or a combo) | 1 1/2 cups | Use a box grater. Do not peel the apple first! |
Export to Sheets
Caramel Frosting
| Ingredient | Quantity | Notes |
| Caramels (wrapped) | 11 ounces | One standard 11 oz bag of soft, wrapped caramels (like KRAFT). |
| Heavy Whipping Cream | 1 tablespoon | Helps the caramel melt smoothly and stay spreadable. |
Export to Sheets
Swaps and Notes
- Apples: I recommend using a firm, slightly tart apple like a Granny Smith to balance the sweetness of the caramel, or a combination of Granny Smith and a sweeter one like Rome or Honeycrisp.
- Fat: You can use vegetable oil for a slightly lighter texture or melted butter for a richer flavor, but I find applesauce works best for keeping the cupcakes super moist.
- Spices: Feel free to swap the cinnamon for a full 1/2 teaspoon of apple pie spice (or add a pinch of nutmeg and allspice) for an extra layer of warmth.
- Caramel Frosting Hack: You can use a jar of high-quality caramel sauce, but be aware it may be thinner and runnier than the homemade version. If using jarred sauce, warm it slightly and drizzle it on, or add a teaspoon of cornstarch to thicken it slightly before heating.
Instructions
Step 1: Prep the Oven and Pan
Preheat your oven to 350∘F (175∘C). Line a standard 12-cup muffin tin with paper or parchment liners and set it aside.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the eggs, brown sugar, and granulated sugar until the mixture is smooth and lightened. Whisk in the applesauce (or oil) and vanilla extract.
Step 3: Combine Dry Ingredients
In a separate, medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Ensure the ingredients are well-distributed to avoid lumps of baking powder.
Step 4: Form the Batter
Gradually stir the flour mixture into the wet mixture, mixing only until just combined. Over-mixing will develop the gluten and result in a tough cupcake.
Step 5: Fold in the Apples
Gently stir in the shredded apples.
Step 6: Bake
Evenly divide the batter among the 12 lined muffin cups. Bake for 25 to 30 minutes, or until an inserted toothpick comes out clean or with a few moist crumbs attached.
Step 7: Cool
Transfer the cupcakes to a cooling rack and let them cool completely. Do not frost them while warm, or the caramel will melt and slide right off.
Step 8: Make the Caramel Frosting
- Unwrap all the caramels and place them in a microwave-safe bowl. Stir in the heavy cream.
- Microwave at 50% power for 1 minute. Stir well.
- Repeat in 30-second intervals at 50% power, stirring between each, until the caramels are completely melted and the frosting is smooth.
- If the frosting gets too thick while you’re working, microwave it for another 30 seconds at 50% power, stir, and continue.
Step 9: Frost and Serve
Spoon or spread a generous, thick layer of the caramel frosting onto the top of the completely cooled cupcakes. Serve immediately. Optional: Garnish with a sprinkle of sea salt or a small slice of fresh apple.
Tips for Success
- Room Temperature Eggs: This is a key baking tip! Room temperature eggs incorporate better into the batter, leading to a smoother, fluffier final product. If you forgot to take them out, place them in a bowl of warm (not hot) water for 5-10 minutes.
- Shred, Don’t Chop: Grating the apples on a box grater is non-negotiable for this recipe. It ensures the apple pieces are tiny and soft, dissolving slightly into the batter to add maximum moisture without big, tough chunks. Leave the skin on for extra fiber and texture!
- Don’t Overbake: Overbaked cupcakes lose their moisture. Start checking them around the 23-minute mark. A clean toothpick is the sign of perfection.
Serving Suggestions and Pairings
These Caramel Apple Cupcakes are rich and satisfying on their own, but a few smart pairings can elevate them into a full dessert experience.
- Beverage Pairings: Pair these warm, spiced treats with a classic hot apple cider or a simple cup of black coffee. For a fun, adult pairing, a glass of bourbon or a homemade Classic Margarita Recipe works well.
- Dessert Bar: If you’re hosting a party, serve these alongside other fall favorites like Caramel Apple Pie Cookiesand this easy Pumpkin Delight Dessert.
- Add a Crunch: Sprinkle the top of the caramel frosting with chopped pecans, walnuts, or a little sprinkle of cinnamon sugar for added texture.
Nutritional Information Per Serving
Disclaimer: This is an estimated nutritional breakdown based on the ingredients and a 12-serving yield. It does not account for specific brands or variations in shredded apple size.
| Nutrient | Amount (Estimated) |
| Calories | 320-350 kcal |
| Total Fat | 12g – 15g |
| Saturated Fat | 6g – 8g |
| Total Carbohydrates | 55g – 60g |
| Dietary Fiber | 1g – 2g |
| Sugars | 40g – 45g |
| Protein | 3g – 4g |
Export to Sheets
Storage and Leftover Tips
- Storage (Room Temperature): Because of the simple caramel frosting, these are best stored in an airtight container at room temperature for up to 2 days.
- Storage (Refrigerated): For longer storage, you can refrigerate them for up to 5 days. Let them come back to room temperature before serving for the best texture and flavor.
- Freezing: I do not recommend freezing these cupcakes once frosted, as the caramel will change in texture when thawed. If you want to freeze the cake, bake the cupcakes, let them cool completely, and wrap them tightly in plastic wrap before placing them in a freezer-safe bag for up to 3 months. Thaw completely before frosting.
More Recipes You Will Love
If you’re as obsessed with easy, flavor-packed fall desserts and treats as I am, be sure to check out these other favorites:
- These Easy Pumpkin Spice Muffins are My Favorite Fall Treat to Bake on Repeat
- These Pecan Pie Bars are My Favorite Make-Ahead Holiday Dessert
Final Thoughts
These Caramel Apple Cupcakes truly capture the essence of fall baking in one perfect, handheld bite. The simplicity of the two-ingredient caramel is the genius touch that makes this recipe so approachable, yet the flavor is deep, complex, and utterly satisfying.
I hope you give them a try this season. When you do, please leave a comment below and let me know how they turned out and what you paired them with! Happy baking!
Leave a Reply