Caramel Apple Cupcakes
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Are you looking for an easy but delicious fall recipe that involves the flavors of a classic caramel apple? Why not create a batch of these delicious Caramel Apple Cupcakes that will have your guests raving?
More Apple? Try these 4 Amazing Apple Coffee Cakes, this Caramel Glazed Apple Crumble Coffee Cake, and this glorious Apple Butter Spice Cake!
Where Did Caramel Apples Originate?
Caramel apples were invented in the 1950s. A man named Dan Walker, who worked for Kraft Foods, came up with the idea. He wanted to use extra caramel candies, so he melted them down and put them on apples. The caramel candies were already very popular for Halloween.
So it was the perfect caramel and apple combo for sweet, gooey and crunchy delish!
What Are Caramel Apple Cupcakes?
Our apple spice cupcakes are topped with a luscious salted caramel buttercream icing and an irresistible caramel drizzle. It’s the “perfect pick” for festive fall or Halloween parties and whenever you’re craving salty caramel and apple flavors!
People have been enjoying the flavors of caramel apples for generations, and the indulgent combination of flavors is a timeless classic. Now, imagine taking that favorite childhood combination and transforming it into an irresistible cupcake.
This salted caramel apple cupcake recipe uses a boxed spice cake mix, where we added some chopped apples and let them bake up. Then we make a flavor-packed salted caramel buttercream frosting and color the frosting apple colors of red and green.
We frosted the cupcakes and then made a gooey caramel to drizzle on top and added a popsicle stick to make them look like what else? Caramel apples!
So get your mixing bowls ready and let’s create some delicious caramel apple cupcakes! Plus, you’ll get some fun variations to put a creative twist on your classic cupcakes, along with some tips and tricks!
Gathering the Ingredients for Caramel Apple Cupcake Recipe
Apple Spice Cupcakes
- 1 boxed Spice Cake
+ ingredients (eggs, oil or melted butter, water) - 1 apple, chopped
+ ingredients (eggs, oil or melted butter, water)Salted Caramel Frosting
- unsalted butter, at room temperature (if using salted butter, omit the salt)
- salted caramel sauce or caramel sauce or you can make this Best Homemade Salted Caramel Sauce
- powdered sugar
- salt or sea salt
- green food coloring and red food coloring
and 
Caramel Drizzle
- 1 bag caramel bits
- water
- optional: pinch of salt or sea salt
Additional Toppings
- Salted peanuts, toffee bits, mini chocolate chips, mini m&m’s
, toffee bits, mini chocolate chips, mini m&m’s
How to Make Caramel Apple Cupcakes
Made with real apples and a double dose of caramel in the frosting and the caramel topping, these cupcakes are an ideal treat to sweeten up any day. Not only are they delicious, but they’re surprisingly easy to make.
Preparing the Cupcake Batter
- Heat oven to 350° and line muffin pan with cupcake liners.
- In a large bowl, combine spice cake mix, eggs, oil or butter and water using an electric mixer on low for one minute, then mix on high for one minute. Add the chopped apple and combine.
- Divide batter evenly into cupcake liners, filling each two thirds full.
- Bake for 20 minutes and cool completely.
Make the Salted Caramel Frosting
- With an electric mixer, beat butter on medium for 1 minute.
- Add salted caramel sauce or caramel sauce and beat on medium for 2 minutes.
- Add powdered sugar and salt, and beat on low until powdered sugar is incorporated.
- Increase speed to medium, and beat until smooth and well-combined, about 2-3 additional minutes.
- Divide the frosting in half in separate bowls and mix some red food coloring into one and mix up to the get the red color you want, now repeat with green food coloring.
- Frost the cupcakes with each of the frosting colors either with an offset spatula or pipe onto cupcakes.
Make the Caramel Drizzle
- In a microwaveable bowl, melt the caramels and 2 tablespoons of water in 30 second increments, stirring each time and continue heating until the caramel bits are melted. If you want to add a pinch of salt, feel free.
- You now have caramel, however to make it the right consistency for the cupcakes, add one more tablespoon of water. Stir it in. You want it to be gooey and not as hard as the caramel on an apple. If it’s still too thick, add one more tablespoon. Make sure not to add too much water or it will get too runny. If that happens, just melt more caramel and add it to make it thicker.
Decorating with Finishing Touches
- Let the caramel cool about 5 minutes, if you don’t want the caramel to drip over the sides too much, otherwise, spoon it on top or place the caramel into a pastry bag or ziploc bag and snip a small corner and pipe or drizzle a puddle of caramel in the middle of the frosting.
- Add a popsicle stick into the center of each of the cupcakes.
- If you want to add some additional yummies, add some salted peanuts, toffee, mini chocolate chips or some colorful mini m&m’s.
- You can keep these yummy salted caramel cupcakes at room temperature for 2 days, or keep them in the fridge for up to 5 days.
Cupcake Tips
Cupcake Tips- As for the caramel, on the top of the apple, you want the caramel sauce to be gooey and not as hard as the caramel on an apple. If it’s still too thick, add one more tablespoon. Make sure not to add too much water or it will get too runny. If that happens, just melt more caramel and add it to make it thicker.
- When the caramel sauce is done, let it cool about 5 minutes and then pipe it onto the cupcakes so it doesn’t melt into the frosting.
Storing Cupcakes
- Storing: You can keep these yummy cupcakes at room temperature for 2 days, or keep them in the fridge for up to 5 days.
- Freezing: Cool the cupcakes completely before freezing. Don’t coat them in caramel sauce. Put them in an airtight container or zip-top bag and freeze for up to 2 months. When ready to eat, let them thaw until they reach room temperature or leave them overnight. Then you can coat them in caramel sauce.
In conclusion, caramel apple cupcakes are a simple, delectable treat that provide the perfect combination of salty and sweet. From the first bite of the Apple Spice Cake to the last luscious lick of Caramel Buttercream Frosting and Caramel Drizzle, this caramel apple cupcake recipe offers a little something for everyone.
Whether you’re looking for a fun project to do with your kids, a unique twist to a classic favorite, or a crowd-pleasing dessert that is sure to impress, caramel apple cupcakes are the perfect choice.
More Cupcake Desserts!
- Easter Carrot Cake Cupcakes
- Boston Cream Cupcakes
- 3 Easy Halloween Cupcake Ideas
- Ultimate Kit Kat Cupcakes
- White Chocolate Buttercream Frosted Cupcakes
- Apple Crumble Muffins
Caramel Apple Cupcakes
Ingredients
Apple Spice Cupcakes
- 1 boxed Spice Cake + ingredients (3 eggs, ½ cup oil or melted butter, 1 cup water)
- 1 apple chopped
Salted Caramel Frosting
- 1 cup unsalted butter at room temperature, if using salted butter, omit the salt.
- ⅓ cup salted caramel sauce or caramel sauce
- 1 ¾ cups powdered sugar
- ¼ teaspoon salt or sea salt
- Green and red food coloring
Caramel Drizzle
- 1 bag caramel bits
- 3-4 tablespoons water
- Optional: Pinch of salt or sea salt
Instructions
Apple Spice Cupcakes
- Heat oven to 350° and line muffin pan with cupcake liners.
- In a large bowl, combine spice cake mix, eggs, oil or butter and water using an electric mixer on low for one minute, then mix on high for one minute. Add the chopped apple and combine.
- Divide batter evenly into cupcake liners, filling each two thirds full.
- Bake for 20 minutes and cool completely.
Salted Caramel Frosting
- With an electric mixer, beat butter on medium for 1 minute.
- Add the salted caramel sauce or caramel sauce and beat on medium for 2 minutes.
- Add powdered sugar and salt, and beat on low until powdered sugar is incorporated.
- Increase speed to medium, and beat until smooth and well-combined, about 2-3 additional minutes.
- Divide the frosting in half in separate bowls and mix some red food coloring into one and mix up to the get the red color you want, now repeat with green food coloring. I love the vibrant colors!
- Frost the cupcakes with each of the frosting colors either with an offset spatula or pipe onto cupcakes.
Make the Caramel Drizzle
- In a microwaveable bowl, melt the caramels and 2 tablespoons of water in 30 second increments, stirring each time and continue heating until the caramel bits are melted. If you want to add a pinch of salt, feel free.
- You now have caramel, however to make it the right consistency for the cupcakes, add one more tablespoon of water. Stir it in. You want it to be gooey and not as hard as the caramel on an apple. If it's still too thick, add one more tablespoon. Make sure not to add too much water or it will get too runny. If that happens, just melt more caramel and add it to make it thicker.
Decorating with Finishing Touches
- Let the caramel cool about 5 minutes if you don't want the caramel to drip over the sides too much, otherwise, spoon it on top or place the caramel into a pastry bag or ziploc bag and snip a small corner and pipe or drizzle a puddle of caramel in the middle of the frosting.
- Add a popsicle stick into the center of each of the cupcakes.
- If you want to add some additional yummies, add some salted peanuts, toffee, mini chocolate chips or some colorful mini m&m’s
- You can keep these yummy cupcakes at room temperature for 2 days, or keep them in the fridge for up to 5 days.
Notes
