Cinematic overhead shot of golden caramel apple cupcakes on a rustic wood counter, decorated with buttercream frosting, surrounded by fresh Granny Smith apples, cinnamon sticks, amber caramel sauce, vintage measuring spoons, and brown sugar crystals, with warm autumn sunlight creating a cozy kitchen atmosphere.

Caramel Apple Cupcakes: Fall’s Perfect Bite-Sized Dessert

Caramel Apple Cupcakes: Fall’s Perfect Bite-Sized Dessert

Caramel apple cupcakes bring together everything you love about autumn in one irresistible package.

You know that moment when you bite into a caramel apple at a fall festival and get that perfect combination of sweet, tart, and buttery goodness? That’s exactly what we’re creating here, minus the sticky fingers and awkward eating.

KEY INFO

Prep time: 45 minutes
Cook time: 20-25 minutes
Total time: 1 hour 5 minutes
Servings: 12-14 cupcakes
Difficulty level: Easy
Calories: 494 kcal per serving

Dietary tags: Vegetarian (contains dairy, eggs, gluten)

EQUIPMENT NEEDED

Here’s what you’ll actually use:

Simple alternatives:
Use a teaspoon to core cupcakes if you don’t have a corer.
Spread frosting with a butter knife instead of piping.
Two forks work if you’ve lost your whisk again.

Close-up of a rustic kitchen countertop with fresh Granny Smith apples, measuring cups, and scattered baking ingredients, illuminated by soft autumn morning light, featuring golden-brown butter and vintage ceramic mixing bowls.

INGREDIENTS
For the Apple Compote (Make This First)
  • 1 large apple (about 2½ cups diced) – Granny Smith works brilliantly
  • 2-4 tablespoons brown sugar (85 g / 3 oz)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch
  • 2 tablespoons water
  • ½ teaspoon ground cinnamon
For the Cupcakes
  • 1½ cups all-purpose flour (180 g / 6.3 oz)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ cup unsalted butter, room temperature (113 g / 4 oz)
  • ¾ cup granulated sugar (150 g / 5.3 oz)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk, room temperature (120 ml / 4 fl oz) [or regular milk with 1 tablespoon lemon juice]
  • 1 cup finely chopped or shredded apple (Honeycrisp or Gala)
For the Caramel Buttercream
  • 1 cup unsalted butter, softened (226 g / 8 oz)
  • 3-4 cups powdered sugar (360-480 g / 12.7-16.9 oz)
  • ⅓ cup caramel sauce, cooled (80 ml / 2.7 fl oz)
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons heavy cream (30-60 ml / 1-2 fl oz) [whole milk works too]
  • Pinch of salt
For Topping
  • Extra caramel sauce for drizzling
  • Thin apple slices (optional)
  • Chopped pecans (optional)
METHOD
Phase 1: Cook the Apple Compote

Start here because this needs to cool completely.

  1. Peel and dice your apple into small chunks.
  2. Toss the apple pieces with brown sugar, lemon juice, and cinnamon in a small saucepan.
  3. Mix the cornstarch with 2 tablespoons of water until smooth, then stir it into the apples.
  4. Cook over medium-low heat for 10 minutes, stirring occasionally.
  5. The apples should soften but still have a bit of bite to them.
  6. Once the mixture thickens and turns glossy, remove from heat.
  7. Transfer to a heatproof bowl and let it cool completely while you make the cupcakes – at least 30 minutes.

Visual cue: Your compote should look like chunky applesauce with pieces that hold their shape.

Phase 2: Make the Cupcake Batter
  1. Preheat your oven to 350°F (177°C).
  2. Line your muffin tin with cupcake liners.
  3. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
  4. In your stand mixer (or large bowl with hand mixer), beat the butter and sugar on medium-high speed for 3-4 minutes.

Critical: The mixture should look pale, fluffy, and almost doubled in volume.

  1. Add eggs one at a time, beating well after each addition.
  2. Scrape down the bowl sides with your spatula between additions.
  3. Add vanilla extract with the second egg.
  4. Turn mixer to low speed.
  5. Add one-third of your flour mixture, then half the buttermilk.
  6. Add another third of flour, remaining buttermilk, then final third of flour.
  7. Mix only until the flour disappears – you should still see a few streaks.

Stop here: Overmixing creates dense, tough cupcakes.

  1. Gently fold in your chopped or shredded apples with a spatula.
Phase 3: Bake
  1. Fill each cupcake liner about ⅔ to ¾ full using a large cookie scoop or ice cream scoop.
  2. Bake for 20-25 minutes.

Visual cues for doneness:

  • Tops spring back when gently pressed
  • Toothpick inserted in center comes out clean or with a few moist crumbs
  • Edges pull slightly away from the liner
  • Golden brown color on top
  1. Cool in the pan for 5 minutes.
  2. Transfer cupcakes to a wire rack to cool completely – this takes about 30-40 minutes.

Don’t skip this: Frosting will melt off warm cupcakes.

Phase 4: Whip Up the Caramel Buttercream
  1. Beat softened butter in your mixer for 2-3 minutes until completely smooth.
  2. Add 2 cups of powdered sugar and mix on low speed

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