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Caramel apple cupcakes on a wooden board, topped with caramel frosting, drizzle, and apple slices for garnish.
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Caramel Apple Cupcakes

Make these easy caramel apple cupcakes with spice cake mix, fresh apples, and homemade caramel frosting. A simple fall dessert that tastes like caramel apples in cupcake form.
Course Dessert
Cuisine American
Keyword apples, caramel, cupcakes
Prep Time 25 minutes
Cook Time 22 minutes
Cooling Time 1 hour
Total Time 1 hour 47 minutes
Servings 24 cupcakes
Calories 296kcal
Author Jillian Wade
Cost $11.89

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
US Customary - Metric

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

At room temperature: Store frosted cupcakes in an airtight container for up to 2 days.
In the fridge: Keep in a covered container for up to 5 days. Bring to room temperature before serving.
Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw at room temperature, then add the frosting.
Make ahead: Bake cupcakes a day ahead and frost right before serving for the freshest look and taste.

Nutrition

Serving: 1cupcake | Calories: 296kcal | Carbohydrates: 38g | Protein: 2g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 150mg | Potassium: 99mg | Fiber: 1g | Sugar: 32g | Vitamin A: 304IU | Vitamin C: 0.5mg | Calcium: 39mg | Iron: 1mg