Salted Caramel Apple Cupcakes
Welcome to Sugar, Spice & Glitter! Please note, this post may contain affiliate links. For more details, see our Full Disclosure.
Salted Caramel Apple Cupcakes bring together the nostalgic warmth of apple desserts with the sophisticated indulgence of salted caramel frosting. The cupcakes themselves are moist and spiced, studded with small bits of apple that soften into tender pockets of sweetness as they bake. Each bite has the comforting flavor of apple pie wrapped in the light texture of a cupcake. Topped with a swirl of caramel frosting that’s rich, buttery and with just the right hint of salt, they strike a perfect balance between cozy and luxurious.
Caramel Apple Cupcakes Recipe
Today’s Caramel Apple Cupcakes are ideal for fall gatherings, holiday dessert tables or simply as a treat to brighten a weekday.
This recipe was shared with me from a friend who brought them along to a get-together and they were so tasty I begged for her to share the recipe with me – and by extension, you!
An easy swirl of caramel frosting make them beautiful enough for celebrations, while their familiar apple-caramel flavor profile feels approachable and homey.
Whether paired with hot cider on a chilly day or served at a fall get-together with friends, they’re sure to please anyone who loves classic autumn flavors with a modern, elegant presentation.
Caramel Apple Cupcake Variations:
- Add chopped toasted pecans or walnuts to the batter for crunch and nuttiness.
- Fill the cupcakes with a spoonful of caramel sauce before frosting for an extra surprise.
- Stir a pinch of homemade apple pie spice into the batter for deeper spiced flavor.
- Use brown sugar instead of white sugar in the cupcakes for a richer, molasses-like sweetness.
- Garnish the frosting with thin apple slices or caramel drizzle for extra flair.
What type of apples work best to make apple cupcakes? Firm, slightly tart apples like Honeycrisp, Granny Smith or Pink Lady hold up well and balance the caramel’s sweetness.
Can I use store-bought caramel sauce? Yes, while homemade caramel is richer, good-quality store-bought works well and saves you a few dishes and time in the kitchen.
Will the apples make the cupcakes soggy? No, as long as you dice the apples small so they soften evenly without releasing too much liquid. Patting them dry before folding into the batter helps too.
Can I freeze these cupcakes? Yes, freeze unfrosted cupcakes for up to 3 months. Thaw and frost before serving.
How do I make the frosting less sweet? Add a pinch of sea salt and a touch more butter to balance the caramel’s sweetness.
Salted Caramel Apple Cupcake Ingredients
For the Apple Cupcakes:
- All-purpose flour
- Baking powder
- Cinnamon
- Nutmeg
- Salt
- Unsalted butter, softened
- Brown sugar
- White granulated sugar
- Eggs, room temperature
- Vanilla extract
- Whole milk
- Finely diced apple (peeled and cored)
For the Caramel Sauce:
- White granulated sugar
- Unsalted butter, cubed
- Heavy cream, room temperature
- Sea salt
For the Caramel Frosting:
- Unsalted butter, softened
- Powdered sugar
- Cooled caramel sauce (from above)
- Sea salt, to taste
Tip: Make sure the caramel sauce is cooled completely before beating into the frosting to prevent it from becoming too soft.
Kitchen Tools You May Find Helpful
- Muffin Tin
- Cupcake Liners
- Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- Electric Mixer
- Saucepan
- Piping Bag with with a Large Star Tip
How to Make Salted Caramel Apple Cupcakes
Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
In a bowl, whisk flour, baking powder, cinnamon, nutmeg and salt.
In a large bowl, cream butter with brown sugar and granulated sugar until fluffy. Add eggs one at a time, then vanilla.
Alternate adding dry ingredients and milk, beginning and ending with the dry mix. Stir in diced apples gently.
Divide batter into liners and bake 18–20 minutes, until a toothpick comes out clean. Let cool fully.
For caramel: In a saucepan, heat sugar over medium, swirling until melted and amber. Stir in butter, then slowly whisk in cream. Add salt and let cool completely.
For frosting: Beat butter until creamy. Gradually add powdered sugar, then mix in cooled caramel. Taste and adjust with salt.
Frost cooled cupcakes with a piping bag and garnish with flaky sea salt or a caramel drizzle if desired.
Pin this Caramel Apple Cupcake for a Decadent Fall Treat:
Grab your free printable recipe card for our salted caramel apple cupcakes:
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Sugar, Spice and Glitter.
Salted Caramel Apple Cupcakes
Ingredients
For the Apple Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 cup finely diced apple (peeled and cored)
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream, room temperature
- 1/2 teaspoon sea salt
For the Caramel Frosting:
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1/2 cup cooled caramel sauce (from above)
- Pinch of fine sea salt, to taste
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk flour, baking powder, cinnamon, nutmeg and salt.
- In a large bowl, cream butter with brown sugar and granulated sugar until fluffy. Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and milk, beginning and ending with the dry mix. Stir in diced apples gently.
- Divide batter into liners and bake 18–20 minutes, until a toothpick comes out clean. Let cool fully.
- For caramel: In a saucepan, heat sugar over medium, swirling until melted and amber. Stir in butter, then slowly whisk in cream. Add salt and let cool completely.
- For frosting: Beat butter until creamy. Gradually add powdered sugar, then mix in cooled caramel. Taste and adjust with salt.
- Frost cooled cupcakes with a piping bag and garnish with flaky sea salt or a caramel drizzle if desired.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 1736Total Fat: 34gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 120mgSodium: 284mgCarbohydrates: 365gFiber: 1gSugar: 346gProtein: 4g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves these easy caramel apple cupcakes as much as mine did!
Check out our other Delicious Cupcake Recipes:
