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Apple Spice Cupcakes with Salted Caramel Frosting

These Apple Spice Cupcakes with Salted Caramel Frosting bring together the best fall flavors — cinnamon, nutmeg, and fresh apples — topped with rich, buttery caramel frosting. Each bite is soft, spiced, and perfectly balanced with a hint of salt. A cozy homemade dessert that feels like fall in every cupcake wrapper.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 12

Ingredients

Cupcakes

  • 1/2 cup 115g unsalted butter, melted and slightly cooled
  • 2/3 cup 135g packed brown sugar
  • 1/3 cup 65g granulated sugar
  • 2 large eggs room temperature
  • 1/3 cup 80ml milk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups 190g all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 large apple peeled and finely chopped (about 2 cups)

Salted Caramel Frosting

  • 1/2 cup 115g unsalted butter
  • 1 cup 200g packed brown sugar
  • 1/3 cup 80ml heavy cream, divided
  • 1/4 teaspoon salt
  • 2 –3 cups 240–360g confectioners’ sugar, sifted
  • Optional garnish: salted caramel drizzle and thin apple slices

Instructions

  • Preheat oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners.
  • In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth.
  • Add eggs, milk, and vanilla, whisking until fully combined.
  • In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  • Gradually mix dry ingredients into wet mixture, stirring just until combined.
  • Fold in the chopped apples gently using a spatula.
  • Divide batter evenly among cupcake liners (about 3/4 full).
  • Bake 20–22 minutes, or until a toothpick comes out clean. Let cool completely before frosting.
  • To make the frosting, melt butter in a saucepan over medium heat. Stir in brown sugar and 2 tablespoons cream. Bring to a gentle boil and simmer for 2 minutes, stirring constantly.
  • Remove from heat, stir in salt and remaining cream, then let cool for 10–15 minutes.
  • Transfer to a bowl and beat with confectioners’ sugar until fluffy and spreadable.
  • Frost cooled cupcakes and top with caramel drizzle or apple slices if desired.

Notes

  • Apple Options: Use Honeycrisp, Fuji, or Gala for best flavor and texture.
  • Frosting Texture: If frosting is too thick, add a splash of cream; too thin, add more sugar.
  • Make-Ahead: Bake cupcakes a day ahead and frost before serving.
  • Storage: Store frosted cupcakes in the fridge up to 4 days; bring to room temp before serving.
  • Serving Tip: Drizzle with extra salted caramel just before serving for bakery-style presentation.