Caramel Apple Cupcakes Recipe

These Caramel Apple Cupcakes are everything you love about a caramel-dipped apple, wrapped up in a soft, spiced cupcake with a gooey caramel topping. Think autumn fairs, cozy kitchens, and that unmistakable scent of apples, cinnamon, and sugar wafting from the oven. Each cupcake is a little bite of nostalgia, upgraded with a fluffy crumb and rich, buttery caramel drizzle.

The combination of sweet apples and warm spices never fails to comfort. Here, we fold finely chopped apples into a lightly spiced cupcake batter that bakes up soft and moist. The apples add texture and bursts of flavor, making every bite feel special. But what really seals the deal is the homemade caramel sauce that gets spooned over the top. It’s thick, golden, and just the right amount of sticky.

Cupcakes are often seen as casual, everyday desserts—but these are something else. They’re elegant enough for a holiday spread but easy enough to make on a weekday whim. The apple-caramel combo is crowd-pleasing and familiar, yet this recipe manages to feel fresh.

They also hold their own without needing an elaborate frosting. Instead, we go with a swirl of caramel and maybe a sprinkle of flaky sea salt if you’re feeling fancy. It keeps the focus on the flavor, not just the fluff.

The texture is what really sets these apart. Soft from the apples, tender from the buttermilk, with just enough structure to hold up under the caramel. You don’t get dry or crumbly here—these cupcakes stay moist for days.

And the aroma. The moment these start baking, your kitchen turns into a bakery. It’s the smell of home, of something warm and comforting coming your way. That alone is reason enough to make them.

Kids love these. Adults love these. They travel well, store beautifully, and deliver every time. Whether it’s a bake sale, birthday, or just a craving, this is a recipe that rises to the occasion.

And while they feel decadent, they’re not overly sweet. The balance of tart apple, warm spice, and rich caramel is just right. You can enjoy one (or two) without the sugar overload.

The best part? The caramel sauce is easy to make and far superior to any store-bought version. You control the sweetness, the thickness, the depth. It’s a recipe you’ll come back to on its own.

Don’t skip the salt on top. It’s optional, sure, but it makes everything pop—the sweet, the spice, the fruit. It brings dimension and polish.

Want to elevate them even more? Try stuffing a small spoonful of caramel into the center of each cupcake before baking for a molten surprise. Or pipe a little cinnamon whipped cream on top for a bakery finish.

Whatever you do, these Caramel Apple Cupcakes will be a hit. They check every box: easy, reliable, rich with flavor, and deeply comforting.

Let these cupcakes be your excuse to bake something that feels like fall, no matter the season.

Servings: 12 cupcakes

Prep Time: 20 minutes
Cook Time: 25 minutes
Cooling Time: 15 minutes
Total Time: 1 hour

Ingredients

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup unsalted butter, softened
• 2/3 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1 cup finely chopped peeled apple (Granny Smith or Honeycrisp)

For the Caramel Sauce:

• 1/2 cup brown sugar
• 4 tbsp unsalted butter
• 1/4 cup heavy cream
• Pinch of salt
• Optional: flaky sea salt for garnish

Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla.
4. Alternately add the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the flour mixture. Mix until just combined.
5. Fold in chopped apples.
6. Divide batter evenly among cupcake liners. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
8. While cupcakes cool, make the caramel sauce: In a saucepan over medium heat, combine brown sugar and butter. Stir until melted and bubbly. Add cream and salt, stir until smooth. Let cool slightly to thicken.
9. Spoon caramel sauce over cooled cupcakes. Sprinkle with flaky sea salt if using.

Tips

• Chop apples finely so they distribute evenly and bake thoroughly.
• Let caramel cool slightly before drizzling so it doesn’t run off the cupcakes.
• Store cupcakes in an airtight container at room temperature for up to 2 days.
• Reheat leftover caramel gently before using again.

Why You’ll Love This Recipe

Soft, spiced apple cupcakes topped with real caramel sauce. Easy to make, always a hit, and they taste just like fall in cupcake form.

These Caramel Apple Cupcakes combine tender apple-spiced cake with a homemade buttery caramel topping. An easy, unforgettable dessert for any season.