When those leaves start turning color I go into FULL FALL mode and bake my little heart out using pumpkin spice this and cinnamon that. I can’t help myself! These apple cupcakes are a delicious addition to your recipe book that will make every meal special.
Pro tips for Making caramel apple cupcakes
- Browning butter for all your fall recipes is really a must in my book. It adds this nutty depth of flavor that is to die for! Make sure to brown the butter in advance as it takes a while to cool down.
- You can of course speed up the cool down of your browned butter by chilling it but make sure to give it a stir every two minutes or so and scrape the edge so it cools evenly.
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- These cupcakes are great without the caramel, you can also try filling them with some homemade apple pie filling!
- You can play with the spice profile of this recipe. I went all out with the fall spices but plain old cinnamon is pretty great on it’s own.
- If you don’t have sour cream use an equal amount of plain yogurt.
Frequently Asked Questions
Which apples are best for making cupcakes?
Any apple you enjoy eating will work well in this recipe but I love using Granny Smith and Honey Crisp apples. The Granny Smith especially have a nice hit of acid that contrasts well with the sweeter buttercream.
What is browned butter?
Browned butter is coked down so the milk solids in it caramelize and take on a deep nutty flavor. It’s an amazing ingredient to use in both savory and sweet dishes so I do hope you’ll give it a try.
How do you make caramel that stays smooth?
The key to making caramel that stays smooth and doesn’t crystalize is to NOT stir when it is in the pot on heat. It’s fine to give the caramel a stir beforehand and you can wash the sides of the pot down with a wet brush but leave it to bubble away on it’s own.
Can I make these cupcakes in advance?
Unfrosted and un fulled these cupcakes will keep overnight at room temperature and for up to three days if covered in the refrigerator. Fo best results assemble the cupcakes the day they will be served.
How to Make Caramel Apple Cupcakes
1. For the buttercream; heat the butter over medium low heat, stirring occasionally until it is browned to a caramel color. Allow it to cool to room temperature then beat it in a stand mixer fitted with a paddle attachment on low. Once you’ve beat the butter for a few minutes, add in the spices and the cream a tablespoon at a time. Add in the vanilla and confectioners sugar until a desired consistency is reached then transfer to a bowl and let cool to room temperature.
2. To make the caramel add brown sugar, cream, butter and salt to a small pot over medium-low heat and whisk until the mixture bubbles and thickens. Mix in the vanilla, transfer so a bowl and set aside to cool completely. You’ll want to stir together before the pot is on heat then let it bubble away on it’s own. You can wash the side of the pot down with a wet brush but otherwise leave it alone to avoid crystallization.
3. For the cupcakes; preheat the oven to 350 degrees and start off by sifting the dry ingredients (including the sugar) together in a large bowl, then give it a whisk to incorporate them.
4. Add the sour cream, milk, vanilla, vegetable oil, and eggs to a bowl and whisk together.
5. Peel, core, and chop up the apples into small cubes and fold them in with the dry ingredients.
6. Add the wet ingredients in with the dry and mix until everything is fully incorporated.
7. Distribute the batter evenly into the cupcake papers and bake for 15-20 minutes at 350F or until golden and springy to the touch, then let cool.
8. Core the center of the cupcakes with a cupcake corer, a small knife, or large piping tip. Drizzle in some of the caramel (however much you desire) into the middle of the cupcake and replace the piece of the cupcake you removed earlier.
9. Place the buttercream in a piping bag fitted to an 869 tip or a large open star tip and pipe a dollop of buttercream on top.
10. Last but not least, drizzle some more of the caramel on top of the piped frosting and ENJOY!
If you love this recipe try these out!
If you’ve tried this caramel apple cupcake recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Apple Cupcakes
Ingredients
For the cupcake:
- 1 cup apples peeled, cut, and diced finely
- 2 tsp ground cinnamon 5g
- 1/2 tsp ginger 1g
- pinch nutmeg
- 1/2 tsp allspice 1g
- pinch cloves ground
- 1 2/3 cup all-purpose flour 200g
- 1 cups granulated sugar 200g
- 1/4 tsp baking soda heaping 1g
- 1 tsp baking powder heaping 4g
- 1/4 tsp kosher salt 1g
- 3/4 cup vegetable oil 177mL
- 1 tsp vanilla extract 5mL
- 3 eggs large
- 1/4 cup sour cream 58g, room temperature
- 1/2 cup whole milk 120mL, warm
For the Buttercream:
- 1 teaspoon cinnamon 2g
- 1/4 teaspoon ginger 500mg
- 1/4 teaspoon allspice 500mg
- 1/4 teaspoon cardamon 500mg
- 1 pound confectioner's sugar 153g
- 3/4 cup butter browned 177mL
- 1/3 cup cream 79mL
For the Caramel:
- 1 cup brown sugar 200g
- 5 tablespoons unsalted butter 70g
- 1/2 cup cream or half and half 118mL
- 1 tablespoon vanilla extract 5mL
- pinch of salt
Instructions
For the Buttercream:
- Heat the butter over medium low heat, stirring occasionally until it is browned to a caramel color. Allow butter to cool to room temperature.
- Beat the room temperature butter for a few minutes on low. I prefer doing this using a stand mixer fitted with a paddle attachment but a hand mixer works too. Add in spices and cream.
- Add confections sugar and vanilla. Beat and cream a tablespoon at a time until desired consistency is reached.
For the Cupcakes:
- Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan.
- In a large bowl, sift the dry ingredients together and whisk until incorporated. This includes the sugar.
- In another bowl, whisk together the wet ingredients until combined.
- Add the wet ingredients to the dry ingredients. Mix until combined. Fold in the minced apples.
- Distribute the batter evenly into cupcake papers.
- Bake for 15-20 minutes or until golden and springy to the touch.
- Divide the batter evenly into cupcake papers.
- Bake for 18- 21 minutes. Let cool.
For the Caramel:
- Combine ingredients in small pot.
- Heat over medium-low heat while whisking
- Cook for 7-8 minutes.
For the Assembly
- Core the cupcakes and drizzle in caramel. Replace the cap and pipe a dollop of buttercream on with a large open star tip. Drizzle with some more caramel and serve!
Video
Notes
- Browning butter for all your fall recipes is really a must in my book. It adds this nutty depth of flavor that is to die for! Make sure to brown the butter in advance as it takes a while to cool down.
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- These cupcakes are great without the caramel, you can also try filling them with some homemade apple pie filling!
- You can play with the spice profile of this recipe. I went all out with the fall spices but plain old cinnamon is pretty great on it's own.
- If you don’t have sour cream use an equal amount of plain yogurt.
Nutrition
