Irresistible Caramel Apple Cupcakes: Your Ultimate Fall Dessert Recipe
Step into the cozy flavors of autumn with these truly irresistible Caramel Apple Cupcakes. Imagine a perfectly moist cinnamon cake, each bite a comforting embrace of warm spice, generously filled with a homemade spiced apple compote. And as if that weren’t enough, they’re crowned with a luscious, easy-to-make salted caramel buttercream that will have you craving more. Forget the sticky mess of traditional caramel apples; these cupcakes capture all that beloved flavor in a sophisticated, fork-friendly package.
For many, the mention of “caramel apple” brings back nostalgic memories of crisp autumn days and festive events. However, the reality of biting into a whole caramel apple often involves a sticky, teeth-clinging ordeal. Why wrestle with a full apple when you can savor all the glorious flavors without the fuss? These Caramel Apple Cupcakes offer a superior experience, delivering the perfect ratio of tender cake, spiced apples, and rich caramel in every delightful bite.
Why You’ll Fall in Love with These Caramel Apple Cupcakes
This recipe isn’t just about making cupcakes; it’s about crafting an experience. Every component has been carefully developed to deliver a harmonious symphony of flavors and textures.
The Unforgettable Cinnamon Cake Base
The foundation of these cupcakes is a tender, deeply flavored cinnamon buttermilk cake. The buttermilk is a secret weapon here, lending an incredible moistness and a wonderfully soft crumb that practically melts in your mouth. It’s rich without being heavy, providing the perfect canvas for the apple and caramel notes. Fans of the Sprinkles Copycat Triple Cinnamon Cupcakes will find this cake delightfully familiar, as it’s a slight adaptation of that beloved recipe, perfected to complement the apple and caramel.
A Burst of Spiced Apple Compote
Nestled within each cupcake is a generous dollop of homemade apple compote. We like to call it “fancy apple pie filling” because it sounds a little more “Cupcake Wars” worthy, but don’t let the name fool you – it’s incredibly simple to make! Made with tart Granny Smith apples, brown sugar, a hint of lemon, and aromatic cinnamon, this compote is cooked down to a crisp-tender consistency. Not only does it add a delightful burst of fruity flavor and texture, but its preparation also fills your kitchen with an intoxicating aroma that no candle could ever replicate.
Decadent Salted Caramel Buttercream
No caramel apple cupcake would be complete without a luxurious frosting. This recipe features an easy salted caramel buttercream that is light, fluffy, and bursting with the sweet and salty goodness of caramel. While we highly recommend using our homemade salted caramel sauce for unparalleled flavor, a good quality store-bought caramel will also do the trick in a pinch. The hint of salt truly elevates the sweetness, making this buttercream utterly addictive.
Caramel Apple Cupcakes
Equipment
- Ateco 888 Piping Tip
- Standard Muffin Tin
- Cupcake Liners
- Stand Mixer or Hand Mixer
- Small Saucepan
- Wire Rack
- Large Cookie Scoop (optional, for batter)
- Apple Corer or Small Knife
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 ½ teaspoons Saigon cinnamon
- ½ teaspoon kosher salt
- ½ cup unsalted butter, room temperature
- 1 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ¾ cup low-fat buttermilk
For the Cinnamon Sugar:
- 1/8 teaspoon Saigon Cinnamon
- ¼ cup superfine sugar
For the Apple Compote:
- 1 apple {Granny Smith or other sour apple}, peeled, cored, and finely diced
- ¼ cup light brown sugar, packed
- ½ small lemon, juiced (about 1-2 tablespoons)
- 1/8 teaspoon Saigon cinnamon
- ½ teaspoon cornstarch
For the Frosting:
- 1 cup butter, softened
- 2 cups confectioner’s sugar, more if needed to thicken
- 2 teaspoons cream or milk
- ½ cup salted caramel, cooled (homemade or store-bought)
Instructions
Make your Apple Compote:
- In a small saucepan, combine the diced apple, brown sugar, lemon juice, and cinnamon. Taste and adjust sugar or lemon juice as needed to balance the sweetness and tartness.
- Add the cornstarch and stir well to mix until no lumps remain.
- Set the saucepan over medium heat, stirring frequently, especially at the beginning, until the apples begin releasing their juices and the mixture comes to a boil. This prevents the cornstarch from burning.
- Reduce the heat to low and simmer for 15-25 minutes, or until the apples are crisp-tender and the sauce has thickened to a jam-like consistency. Remove from heat and cool completely before use.
Make the Cupcakes:
- Preheat your oven to 350°F (175°C). Line 12 standard muffin tins with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat together the softened butter and sugar on medium-high speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition until fully incorporated. Add the vanilla extract with the last egg. Remember to scrape down the sides of the bowl with a spatula between each addition to ensure everything is well combined.
- With the mixer on low speed, alternately add the dry ingredients (flour mixture) and buttermilk to the wet ingredients in three additions. Begin and end with the flour mixture. Mix just until the last streaks of flour disappear, being careful not to overmix, which can lead to tough cupcakes.
- Scoop or pour the batter evenly into the prepared cupcake liners, filling each about ¾ full. A large cookie scoop works beautifully for this.
- In a small bowl, combine the 1/8 teaspoon Saigon cinnamon and ¼ cup superfine sugar to make the cinnamon sugar topping. Sprinkle generously over the top of each filled cupcake liner.
- Bake in the preheated oven for 15-20 minutes. Begin checking for doneness at around 12 minutes, as oven temperatures can vary. The cupcakes are done when a toothpick inserted into the center comes out with a few moist crumbs clinging to it, but no wet batter.
- Remove the cupcakes from the tins immediately after baking and let them cool completely on a wire rack before frosting.
For the Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter on medium speed until smooth.
- Gradually add the confectioner’s sugar, about ½ cup at a time, mixing on low speed until combined, then increase to medium-high.
- Add the cream or milk and continue to beat on medium-high speed until the frosting is light, fluffy, and smooth, about 3-5 minutes.
- Slowly pour the cooled salted caramel into the frosting mixture and beat until thoroughly combined. If the frosting seems too loose, add a bit more powdered sugar, one tablespoon at a time, until the desired consistency is reached. Taste and adjust sweetness or saltiness as desired.
Assembly:
- Once the cupcakes are completely cool, use an apple corer or a small knife to cut a circular hole out of the center of each cupcake. Remove the core and set it aside. You might lose a little cinnamon sugar, but that’s perfectly fine.
- Fill each hole approximately 2/3 of the way full with the cooled apple compote.
- Place the cut-out cake piece back on top of the compote-filled hole. It might stick up slightly, which is normal and will be hidden by the frosting.
- Frost the cupcakes. You can either use a piping bag with your preferred tip (like the Ateco 888 for a beautiful swirl) or simply spread the buttercream on your cupcakes with an offset spatula. Enjoy your delightful Caramel Apple Cupcakes!
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Notes
Updated Recipe for Enhanced Texture: In October 2020, we modified this recipe by changing the butter in the cupcake batter from melted to softened. This small but significant change results in a lighter, softer cake with a more delicate crumb. If you prefer the original, denser cupcake texture, simply melt the butter as you would for a traditional pound cake.
Yield: This recipe is designed to produce a “baker’s dozen,” yielding approximately 12-13 delicious cupcakes.
Storage: Store frosted Caramel Apple Cupcakes in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. If refrigerating, allow them to come to room temperature for about 15-30 minutes before serving for the best flavor and texture.
Make Ahead Tips: The apple compote can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The cupcakes can be baked a day ahead and stored unfrosted in an airtight container at room temperature.
Nutrition
Calories: 494kcal | Carbohydrates: 66g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 333mg | Potassium: 99mg | Fiber: 1g | Sugar: 53g | Vitamin A: 814IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg
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Expert Tips for Perfect Caramel Apple Cupcakes
Achieving bakery-quality cupcakes at home is easier than you think with a few professional tips:
- Room Temperature Ingredients are Key: Ensure your butter, eggs, and buttermilk are all at room temperature before you start baking. This allows them to emulsify properly, creating a smoother batter and a more uniform, tender crumb in your cupcakes.
- Do Not Overmix the Batter: Once you add the dry ingredients, mix just until no streaks of flour remain. Overmixing develops the gluten too much, resulting in dense, tough cupcakes instead of light and fluffy ones.
- Cool Cupcakes Completely: It’s crucial for the cupcakes to be entirely cool before you fill and frost them. Applying frosting to warm cupcakes will cause it to melt and slide right off.
- Choose the Right Apples: While any apple will work, tart apples like Granny Smith are highly recommended for the compote. Their acidity provides a wonderful contrast to the sweetness of the caramel and cake, balancing the overall flavor profile.
- Quality Caramel Matters: Whether you make your own or buy it, use a high-quality salted caramel. The flavor of the caramel is prominent in this recipe, so investing in good caramel will significantly impact the final taste.
- Filling Technique: When cutting the hole for the compote, don’t go all the way to the bottom of the cupcake to ensure the filling stays contained. A small paring knife or an apple corer works best for this task.
Frequently Asked Questions About Caramel Apple Cupcakes
Can I use store-bought apple pie filling instead of making compote?
While homemade compote offers the best flavor and texture, you can use a good quality store-bought apple pie filling in a pinch. Just be sure to dice the apple pieces smaller if they are too large for the cupcake centers.
What if my buttercream is too thin or too thick?
If your buttercream is too thin, gradually add more confectioner’s sugar, one tablespoon at a time, until it reaches the desired consistency. If it’s too thick, add a tiny bit more cream or milk, about half a teaspoon at a time, until it’s smooth and spreadable.
Can I make the apple compote and cupcakes ahead of time?
Absolutely! The apple compote can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The unfrosted cupcakes can also be baked a day ahead and kept in an airtight container at room temperature. Frost and assemble just before serving for the freshest taste.
Can these caramel apple cupcakes be frozen?
Yes, unfrosted cupcakes can be frozen for up to 3 months. Wrap them tightly in plastic wrap and then in foil. Thaw at room temperature before filling and frosting. The compote can also be frozen for longer storage.
What’s the best way to fill the cupcakes?
After coring, use a small spoon or a piping bag (without a tip, just snip the end) to gently fill the cavities with the apple compote. Don’t overfill, leaving enough space to cap it with the piece of cake you removed.
Before You Go
We hope you thoroughly enjoyed this professional chef-tested recipe for Caramel Apple Cupcakes. They are truly a delightful embodiment of autumn, perfect for any gathering, from a casual family treat to a festive holiday dessert.
If you loved this recipe, be sure to explore our other delicious, chef-developed Thanksgiving recipes. Or, if you can’t get enough of apple-inspired delights, keep the apple love going with our incredible apple cider donuts!
Don’t forget to share your creations and let us know what you think in the comments below!
