Caramel Apple Cupcakes
Indulge in the cozy, irresistible flavors of fall with these Caramel Apple Cupcakes—a dessert that captures the essence of a classic caramel apple in every bite. These cupcakes boast a tender, moist crumb infused with grated fresh apples and unsweetened applesauce, perfectly spiced with a warm hint of cinnamon. Topped with a luscious caramel frosting made from silky caramel sauce and powdered sugar, and drizzled with even more caramel for a decadent finish, these treats are as beautiful as they are delicious. Perfect for autumn gatherings, bake sales, or simply satisfying your sweet tooth, this recipe is easy to follow and delivers bakery-quality results. Ready in less than an hour, these homemade Caramel Apple Cupcakes are sure to become a seasonal favorite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.25 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 2 large Eggs
- 1.5 teaspoons Vanilla extract
- 0.5 cup Applesauce (unsweetened)
- 1 cup Grated apples
- 0.5 cup Caramel sauce (store-bought or homemade)
- 2 cups Powdered sugar
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. Set aside.
In a large mixing bowl, use an electric mixer to beat the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
On low speed, mix in the applesauce until just combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Gently fold in the grated apples using a spatula.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
While the cupcakes cool, prepare the caramel frosting. In a mixing bowl, beat the caramel sauce, powdered sugar, and heavy cream until smooth and fluffy.
Once the cupcakes are completely cooled, use a piping bag or a knife to frost the cupcakes with the caramel frosting.
Drizzle additional caramel sauce over the top of the frosted cupcakes for extra sweetness and decoration, if desired.
Serve immediately or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
3555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.9 g | 100% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 546 mg | 182% | |
| Sodium | 2123 mg | 92% | |
| Total Carbohydrate | 695.6 g | 253% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 529.7 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 212 mg | 16% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 833 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
