These caramel apple cupcakes are soft, spiced, and studded with real apple pieces, topped with a creamy caramel buttercream frosting. Perfect for fall parties or cozy weekends.
Table of Contents
Easy Caramel Apple Cupcakes with Caramel Frosting
When apple season arrives, there is nothing better than baking up a fall treat that makes your kitchen smell like cinnamon and caramel. These caramel apple cupcakes start with a spice cake mix for ease, get an upgrade with fresh chopped apples, and are finished with a swirl of caramel buttercream.
They are easy enough for a weeknight bake but impressive enough to bring to a fall party, bake sale, or holiday dessert table. Think of them as the cozy cousin of a caramel apple, but in soft and fluffy cupcake form.
Ingredients and Estimated Cost
Per Serving Cost: $0.50
Recipe Cost: $11.89
Here are the recipe ingredients, including simple substitutions.
Cupcake Ingredients
- Spice cake mix (15.25 oz box) – This is the shortcut hero in this recipe. A boxed mix gives structure and moisture without fuss. If you only have yellow cake mix, add cinnamon and nutmeg for a touch of fall warmth.
- Eggs (3 large) – Eggs help bind the batter, add richness, and give the cupcakes a tender crumb. Room temperature eggs work best for even mixing.
- Vegetable oil (½ cup) – Oil keeps the cupcakes moist and soft, even after a day or two. You can substitute melted butter for flavor, but oil yields the best texture.
- Milk (1 cup) – Milk lightens the batter and adds moisture. For even more apple flavor, swap in apple cider.
- Fresh apples (1 ½ cups, peeled and finely chopped) and 1 tablespoon all-purpose flour – Granny Smith apples are the gold standard because their tartness balances the sweetness of the frosting. Honeycrisp or Pink Lady also works beautifully. Tossing the apples in flour before folding in helps keep them from sinking.
- Cinnamon (1 teaspoon) and Nutmeg (½ teaspoon) – These spices bring cozy fall warmth and enhance the natural apple flavor.
Frosting Ingredients
- Unsalted butter (1 cup, softened) – The creamy base for the frosting. Use room temperature butter for a smooth, fluffy texture.
- Powdered sugar (4 cups) – Adds sweetness and structure. If your frosting feels too thick, add a splash more cream.
- Caramel sauce (½ cup, thick) – This is the flavor star of the frosting. Choose a thick, jarred caramel sauce or homemade caramel, not the thin kind intended for drizzling over ice cream.
- Heavy cream (2 tablespoons) – Loosens and lightens the frosting to pipeable perfection.
- Vanilla extract (½ teaspoon) – Rounds out the caramel and butter flavors.
- Pinch of salt – Balances the sweetness and enhances the caramel notes.
How To Make Easy Caramel Apple Cupcakes
Mix boxed spice cake with eggs, oil, milk, spices, and chopped apples. Bake, then cool. Top with caramel buttercream and extra caramel drizzle.
Cupcakes
- In a large bowl, whisk together cake mix, eggs, oil, and milk until just combined.
- Stir in cinnamon, nutmeg, and chopped apples.
- Divide batter evenly among 2 muffin tins, lined with cupcake liners, filling about ⅔ full.
- Bake in a preheated 350°F oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
Frosting
- Beat butter until creamy. Gradually add powdered sugar.
- Mix in caramel sauce, heavy cream, vanilla, and salt until smooth and fluffy. Adjust consistency with more cream if needed.
- Fill a piping bag (if using) with the frosting. I highly recommend using a 1M piping tip.
- Pipe or spread frosting onto cooled cupcakes.
- Drizzle with more caramel, and garnish with apple slices if desired.
Spiced Apple Cupcakes – Top Pips for Success
- Use tart apples (like Granny Smith) to balance the sweet frosting.
- Toss apple pieces in a little flour to prevent sinking.
- For maximum apple flavor, replace milk with apple cider.
Fall Cupcakes Serving Ideas
These cupcakes are perfect for fall bake sales, Halloween parties, Thanksgiving dessert tables, or a weekend baking project with the kids. Pair them with old-fashioned mulled apple cider or kinderpunsch for the ultimate cozy combo.
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Caramel Apple Cupcakes
Equipment
- Muffin pan (24-count or two 12-count pans)
- Cupcake liners
- 2 large mixing bowls
- measuring cups and spoons
- Hand or stand mixer
- Rubber spatula or wooden spoon
- wire cooling rack
- Piping bag and tip (ziplock bag also works)
- Knife and cutting board
- toothpick
Ingredients
Cupcakes
- 15.25 oz box spice cake mix
- 3 large eggs
- ½ cup vegetable oil
- 1 cup milk or apple cider for more apple flavor
- 1 ½ cups peeled and finely chopped Granny Smith apples
- 1 tablespoon all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
Caramel Frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- ½ cup thick caramel sauce plus more for drizzling
- 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
- 1 Pinch of salt
Instructions
For the cupcakes
- Preheat oven to 350°F (175°C). Line a 24-count muffin pan with cupcake liners.
- In a large bowl, whisk together cake mix, eggs, oil, and milk until no dry streaks remain. Do not overmix.
- Gently fold in cinnamon, nutmeg, and chopped apples that have been tossed with 1 tablespoon of flour.
- Divide batter evenly into liners, filling each about two-thirds full.
- Bake for 18–22 minutes, rotating pans halfway if using two racks, until a toothpick inserted in the center comes out clean. Let cupcakes cool completely on a wire rack.
For the frosting
- Beat butter with a mixer on medium speed until smooth and creamy, about 2 minutes.
- Gradually add the powdered sugar, mixing until it is incorporated.
- Add caramel, heavy cream, vanilla, and salt. Beat on high speed for 2–3 minutes, until the mixture is light and fluffy. If frosting is too thick, add a splash more cream.
- Pipe or spread frosting onto cooled cupcakes.
- Drizzle with extra caramel and garnish with apple slices if desired.
Notes
Nutrition
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Apple Cupcakes Recipe FAQs
Yes, just add 2 teaspoons of cinnamon and ½ teaspoon of nutmeg.
Toss them in 1 tablespoon of flour before folding into the batter.
A thick jarred caramel sauce or homemade caramel works best. Avoid runny ice cream toppings.
Yes, freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw, then add the frosting and drizzle before serving.
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Wow these caramel apple cupcakes look incredible! Im a sucker for anything with caramel and apple is my go to fall flavor so I’m all over these! Perfect fall treat!
Are your Caramel Apple Cupcakes stuffed with caramel? Your article tells how to stuff the cupcake with caramel, however, the recipe doesn’t note it.
Hi Marilyn,
These are not stuffed with caramel. In the recipe notes, I gave a variation of the recipe for stuffing the cupcakes with caramel if you’d like to try that option. I hope this helps!
-Jillian
These Caramel Apple Cupcakes are a treasure for fall baking. Yummy and delicious! I am gonna make them for Thanksgiving! Thanks for sharing.
These cupcakes are perfect for fall. They make a great dessert to bring to a Thanksgiving pot-luck too with all the fall flavors.
You had me at caramel apple cupcakes! These were so delicious and easy to make.
I made your recipe for a gathering the other day and everyone kept asking for the recipe. It was totally a hit!
These are the cutest! Loving the detailed instructions and photos on the process – it’s super helpful. Thanks!
Yum! Caramel apples are my favorite so having them in cupcake form is even better