Caramel Apple Cupcakes - Stella Recipes

Caramel apple cupcakes manage to capture the cozy, sweet essence of the fall season in a single bite. The mix of buttery caramel and crisp apple gives you an indulgent, fruit-infused dessert that’s simple enough for everyday baking. For young professionals juggling busy schedules, these cupcakes hit a sweet spot: fast to make, satisfying in flavor, and easy to share.

Quick and efficient: These cupcakes bake in about 20 minutes, making them ideal for a weekend bake or a post-work treat.
A little indulgence: When life gets hectic, small desserts like these bring a moment of joy. They’re just enough to brighten your day.
Easy to share or gift: Their charming appearance and portability make them great for gatherings, potlucks, or to bring to work.

Want to get creative? Add extra apple pie spice or mix in nuts or granola for some crunch. Either way, your kitchen will smell amazing and your taste buds will thank you.

Ingredients You’ll Need

For the Cupcakes

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
1 cup diced apples (Granny Smith or your favorite tart apple)

For the Caramel Frosting

1 cup unsalted butter, softened
3 cups powdered sugar
½ cup caramel sauce (store-bought or homemade)
1 teaspoon vanilla extract

How to Make Them: Step by Step

Preheat and prepare pans
Preheat your oven to 350 °F (175 °C). Line a standard cupcake or muffin tin with liners (or parchment paper for easy removal).
Mix the dry ingredients
In a bowl, whisk together the flour, baking soda, salt, and (optionally) a bit of ground cinnamon to add warmth.
Cream butter and sugars
Using a mixer, beat softened butter with granulated sugar (and optionally some brown sugar) until light and fluffy – about 3–4 minutes.
Add eggs and vanilla
Add the eggs one at a time, mixing well after each. Then stir in the vanilla extract.
Alternate dry mix and buttermilk (or milk)
Gradually add the flour mixture in portions, alternating with about ½ cup of buttermilk. Start and end with the dry mix. Don’t overmix — a few small lumps are okay.
Fold in apples
Gently fold in 1 to 1½ cups of chopped apple pieces. This adds freshness and texture.
Bake
Fill each muffin cup about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted in a cupcake’s center comes out clean.
Cool and prepare caramel frosting
Let the cupcakes cool in the pan for about 5–10 minutes, then transfer to a wire rack. Meanwhile, make the frosting by beating butter with powdered sugar, caramel sauce, and vanilla until smooth and spreadable.
Frost and decorate
Once fully cooled, pipe or spread the caramel icing on top. For extra flair, drizzle additional caramel sauce or sprinkle chopped nuts.

Variations & Tips

Mini version: Use a mini muffin tin for bite-sized treats. Bake more quickly, and garnish with extra caramel drizzle and apple bits.
Gluten-free: Substitute regular flour with a gluten-free blend. Make sure your caramel sauce is gluten-free too.
Add nuts: Try folding in pecans or walnuts into the batter or sprinkling them on top for crunch.

Points to Note

Choosing apples: Tart yet juicy apples like Granny Smith or Honeycrisp work best—they balance out the sweetness.
Frosting consistency: Ensure your butter isn’t overly soft. Beat thoroughly and, if needed, add a little milk or powdered sugar to reach your desired texture.

Serving Suggestions & Storage

Pairings: Serve these cupcakes with warm apple cider, spiced tea, or a mild coffee. For contrast, consider savory sides like a cheese board with sharp cheddar or creamy brie.
Presentation ideas: Use a tiered stand or set up a cupcake bar with extra toppings. Mini versions make great takeaway favors in little boxes.
Time breakdown:
- Prep: ~20–25 minutes
- Baking: ~18–22 minutes
- Total: Around 40–50 minutes
Storage: Keep cupcakes in an airtight container at room temperature for up to 3 days. Refrigerate (wrapped) if needed for longer, or freeze in airtight packaging and thaw before serving.

Nutrition (Approximate per Cupcake)

Calories: ~250
Sugar: ~18 g
Carbohydrates: ~35 g
Fiber: ~1–2 g
Fat: ~10 g (of which saturated ~6 g)
Protein: ~2 g

Frequently Asked Questions

Can I swap ingredients?
Yes — you can try replacing milk with a nondairy alternative (like coconut milk), or use mashed banana instead of apples for a different twist. For the frosting, a dairy-free substitute also works, though texture and taste may vary slightly.
How to store leftovers?
Store in an airtight container. At room temperature, they last ~3 days; in the fridge, up to a week (best wrapped individually). You can also freeze them tightly wrapped.
Best way to make frosting?
Use room-temperature butter. Beat it smooth, then gradually add powdered sugar, vanilla, and caramel until you reach your preferred consistency. If you like, swirl in extra caramel for a marbled effect.

Final Thoughts

If you’re craving a dessert that captures the flavor of fall with minimal fuss, these caramel apple cupcakes are an excellent choice. They combine the sweet, buttery richness of caramel with the fresh tang of apple in a soft, moist package. They’re perfect for weekday baking yet impressive enough for guests. Give them a try — you might just discover your new favorite treat. Happy baking!