Description
Soft, warmly spiced apple cupcakes topped with caramel cream cheese frosting and finished with rich salted caramel. These caramel apple cupcakes combine grated apple, cinnamon, nutmeg, and cloves with buttery caramel for a cozy dessert.
Ingredients
Scale
Salted Caramel Sauce
- 1 cup granulated sugar (200 grams)
- 6 tablespoons unsalted butter (85 grams), cut into about 6 cubes
- 1/2 cup whipping cream (120 ml)
- 1/4 teaspoon coarse salt, or up to 1/2 teaspoon
- 1 teaspoon vanilla extract
Apple Cupcakes
- 1 1/2 cups all-purpose flour (188 grams)
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 grams), melted
- 1/2 cup brown sugar (105 grams), packed
- 1/3 cup granulated sugar (67 grams)
- 2 large eggs
- 2 teaspoons vanilla extract
- 6 tablespoons milk (90 ml), 2%
- 1 1/3 cups grated apple, about 1 large apple, peeled and grated
Caramel Cream Cheese Frosting
- 3/4 cup unsalted butter (168 grams), somewhat softened
- 2 ounces cream cheese (56 grams), full-fat, brick style
- 2–3 cups powdered sugar (220–330 grams)
- 1/2 cup salted caramel (120 ml)
- 1/4 teaspoon salt, as needed
Instructions
- Make the salted caramel sauce: Place the granulated sugar in a saucepan and cook until melted and caramelized. Add the cubed unsalted butter and combine. Carefully add the whipping cream and continue cooking until the sauce comes together. Stir in the coarse salt and vanilla extract. Set aside to cool.
- Prepare the dry ingredients: In a bowl, combine the all-purpose flour, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt. Whisk until evenly combined.
- Mix the wet ingredients: In a separate bowl, combine the melted butter, brown sugar, and granulated sugar. Add the eggs and vanilla extract and mix until combined. Add the milk and mix again.
- Make the cupcake batter: Gradually combine the wet ingredients with the dry ingredients, mixing just until the batter comes together. Fold in the grated apple until evenly distributed.
- Bake: Prepare a cupcake pan with liners and divide the batter among the cups. Bake until the cupcakes are cooked through and the centers are set. Allow them to cool completely before frosting.
- Make the frosting: Beat the somewhat softened butter and cream cheese until combined. Gradually add 2–3 cups powdered sugar until the frosting reaches the desired consistency. Add 1/2 cup salted caramel and mix until smooth. Add up to 1/4 teaspoon salt as needed.
- Decorate: Frost the completely cooled cupcakes with the caramel cream cheese frosting. Finish with additional salted caramel for a caramel drizzle.
Notes
- Allow the salted caramel to cool before adding it to the frosting so the butter and cream cheese do not become too soft.
- Measure 1 1/3 cups of grated apple rather than relying only on the size of the apple.
- The frosting allows for 2–3 cups of powdered sugar; adjust within that range for the consistency you prefer.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: Approximately 12 cupcakes
- Calories: 450 calories
Keywords: caramel apple cupcakes, apple cupcakes, caramel cupcakes, caramel cream cheese frosting, salted caramel cupcakes, spiced apple cupcakes, fall cupcakes