Introduction
Oh, friends, does the scent of cinnamon and warm apples instantly transport you back to cozy autumn days? I know it does for me! There’s something magical about that crisp air, the crunch of leaves underfoot, and, of course, the delicious flavors of fall. Today, we’re diving headfirst into that deliciousness with a recipe that’s sure to become a staple in your kitchen: Caramel Apple Cupcakes! These little beauties are incredibly easy to whip up, making them perfect for those spontaneous baking urges or for sharing with loved ones. Get ready for a taste of pure autumn bliss!
Why You’ll Love This Recipe
- Fast: Seriously, these come together in a flash, meaning less time in the kitchen and more time enjoying that sweet, sweet apple goodness.
- Easy: No fancy techniques needed here! You’ll be a pro at making these in no time, even if you’re new to baking.
- Giftable: Package these up in a cute tin, and you’ve got an instant, thoughtful gift for teachers, neighbors, or just about anyone who deserves a sweet treat.
- Crowd-pleasing: I’ve never met anyone who didn’t absolutely adore these! They’re the perfect treat for bake sales, potlucks, or just a cozy family gathering.
Ingredients
Let’s gather our goodies! You’ll find most of these right in your pantry, making this an easy weeknight bake.
For the Caramel Apple Cupcakes:
- 2 large eggs, at room temperature (this helps them incorporate better!)
- ½ cup packed brown sugar (for that lovely, deep sweetness)
- ½ cup granulated sugar (to balance things out)
- ½ cup unsweetened applesauce OR vegetable oil (applesauce makes them extra moist and a little healthier, but oil works great too!)
- 2 teaspoons vanilla extract (the heart of any good baked good!)
- 1 ¼ cups all-purpose flour (your trusty baking base)
- 2 teaspoons baking powder (for that perfect fluffy rise)
- ½ teaspoon ground cinnamon (hello, fall flavor!)
- ½ teaspoon salt (just a pinch to bring out all the other flavors)
- 1 ½ cups shredded apple (I love using Rome or Granny Smith for a good balance of sweet and tart, or a mix!)
For the Dreamy Caramel Frosting:
- 11 ounces wrapped caramels (like the classic KRAFT ones – they melt like a dream!)
- 1 tablespoon heavy whipping cream (to make our frosting wonderfully smooth)
How to Make It
Alright, let’s get our aprons on and make some magic happen! This is where the fun begins.
- First things first, let’s get our oven nice and toasty. Preheat it to 350°F (175°C). While that’s warming up, line your muffin tin with cute cupcake liners. It makes cleanup a breeze and your cupcakes look extra special!
- Grab a big bowl and whisk together your eggs, packed brown sugar, and granulated sugar. Whisk until they’re happy and well combined.
- Now, beat in your applesauce (or oil) and that lovely vanilla extract. Keep going until everything is nice and smooth.
- In a separate bowl, give your flour, baking powder, cinnamon, and salt a good whisk. This ensures everything is evenly distributed, so you don’t get any surprise pockets of spice!
- Time to bring the wet and dry ingredients together. Gradually add the dry ingredients to your wet ingredients. Mix until they’re just combined. It’s super important not to overmix here – we want tender cupcakes, not tough ones!
- Gently fold in your shredded apple. Think of it as giving the batter a loving hug.
- Now, divide your gorgeous batter evenly among the prepared cupcake liners. Fill each one about two-thirds of the way full. They’ll puff up nicely as they bake!
- Pop them into the oven for 18-22 minutes. You’ll know they’re ready when a wooden skewer poked into the center comes out clean.
- Let the cupcakes cool in the muffin tin for just a few minutes. This helps them firm up a bit. Then, carefully transfer them to a wire rack to cool completely. Patience is key here – warm cupcakes and warm frosting can be a messy situation!
- While your cupcakes are cooling, let’s whip up that irresistible caramel frosting! Unwrap your caramels and pop them into a microwave-safe bowl. Add your tablespoon of heavy whipping cream.
- Microwave in 30-second intervals, stirring really well after each one. Keep going until the caramels are completely melted and wonderfully smooth. Keep an eye on it – we don’t want to overheat them!
- Once your cupcakes are totally, completely cool (I can’t stress this enough!), it’s time for the grand finale. Frost them generously with that warm, luscious caramel frosting. Oh, the aroma!
Substitutions & Additions
Love to get creative in the kitchen? I do too! Here are a few ideas to make these cupcakes uniquely yours:
- For the Apples: If you don’t have any baking apples on hand, you can use a good quality store-bought applesauce in place of the shredded apple. It will give a lovely apple flavor, though the texture will be a bit different.
- Spice It Up: Feeling bold? Add a pinch of nutmeg or allspice to the dry ingredients for an extra layer of warmth.
- Nutty Goodness: For a delightful crunch, fold in about ½ cup of chopped toasted pecans or walnuts with the shredded apple.
- Salted Caramel Dream: Sprinkle a tiny pinch of flaky sea salt on top of the frosting for a sophisticated salted caramel experience.
- Caramel Bits: You can also fold a few spoonfuls of caramel bits into the batter before baking for little bursts of caramel flavor throughout.
Tips for Success
A few little tricks can make these cupcakes absolutely perfect every time!
- Room Temperature Eggs: Don’t skip this! Room temperature eggs incorporate much more easily into the batter, leading to a smoother, more evenly mixed consistency. If you forget to take them out, just pop them in a bowl of warm water for about 5-10 minutes.
- Don’t Overmix the Batter: Seriously, this is the golden rule of cupcakes! Overmixing develops the gluten in the flour, making your cupcakes tough and dense. Mix until you just see the last streaks of flour disappear.
- Shredding Your Apples: I like to use the large holes on a box grater. You can also chop them very finely if you prefer smaller apple pieces.
- Cooling is Crucial: I know it’s tempting to frost them right away, but trust me on this! Letting the cupcakes cool completely prevents the frosting from melting off and creating a gooey mess.
- Prep Ahead: You can bake the cupcakes a day in advance, let them cool completely, and store them in an airtight container at room temperature. Make the frosting just before you’re ready to decorate.
How to Store It
Got leftovers (unlikely!) or want to plan ahead?
- At Room Temperature: Once frosted, store your Caramel Apple Cupcakes in an airtight container at room temperature for up to 2-3 days. The caramel frosting helps keep them wonderfully moist.
- In the Refrigerator: If your kitchen is particularly warm or you want them to last a bit longer (up to 5 days), you can store them in the refrigerator. Just be sure to bring them back to room temperature for about 30 minutes before serving so the frosting softens up and the flavors shine.
FAQs
Q: Can I make these cupcakes without applesauce?
A: Absolutely! You can substitute the applesauce with ½ cup of vegetable oil for a similar moist texture.
Q: How do I make sure my caramel frosting doesn’t get too hard?
A: The key is to microwave in short intervals and stir well. If it gets too thick, you can always stir in another tiny splash of heavy cream. Don’t overcook it!
Q: Can I freeze these cupcakes?
A: Yes, you can! It’s best to freeze them unfrosted. Wrap cooled cupcakes tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 2-3 months. Thaw overnight in the refrigerator and frost when ready to serve.
Caramel Apple Cupcakes
These Caramel Apple Cupcakes are a delicious and easy-to-make treat perfect for autumn gatherings or any time you crave a taste of fall. They are moist, flavorful, and topped with a dreamy caramel frosting.
Equipment
- Muffin tin
- cupcake liners
- Large bowl
- Whisk
- Separate bowl
- Microwave-safe bowl
- Wire rack
- Box grater for shredding apples
Ingredients
For the Caramel Apple Cupcakes
- 2 large eggs at room temperature
- 0.5 cup packed brown sugar
- 0.5 cup granulated sugar
- 0.5 cup unsweetened applesauce OR vegetable oil applesauce makes them extra moist and a little healthier, but oil works great too!
- 2 teaspoons vanilla extract
- 1.25 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 1.5 cups shredded apple Rome or Granny Smith for a good balance of sweet and tart, or a mix!
For the Dreamy Caramel Frosting
- 11 ounces wrapped caramels like the classic KRAFT ones
- 1 tablespoon heavy whipping cream
Instructions
- First things first, let's get our oven nice and toasty. Preheat it to 350°F (175°C). While that's warming up, line your muffin tin with cute cupcake liners. It makes cleanup a breeze and your cupcakes look extra special!
- Grab a big bowl and whisk together your eggs, packed brown sugar, and granulated sugar. Whisk until they're happy and well combined.2 large eggs
- Now, beat in your applesauce (or oil) and that lovely vanilla extract. Keep going until everything is nice and smooth.2 large eggs
- In a separate bowl, give your flour, baking powder, cinnamon, and salt a good whisk. This ensures everything is evenly distributed, so you don't get any surprise pockets of spice!2 large eggs
- Time to bring the wet and dry ingredients together. Gradually add the dry ingredients to your wet ingredients. Mix until they're just combined. It's super important not to overmix here – we want tender cupcakes, not tough ones!
- Gently fold in your shredded apple. Think of it as giving the batter a loving hug.2 large eggs
- Now, divide your gorgeous batter evenly among the prepared cupcake liners. Fill each one about two-thirds of the way full. They'll puff up nicely as they bake!
- Pop them into the oven for 18-22 minutes. You'll know they're ready when a wooden skewer poked into the center comes out clean.
- Let the cupcakes cool in the muffin tin for just a few minutes. This helps them firm up a bit. Then, carefully transfer them to a wire rack to cool completely. Patience is key here – warm cupcakes and warm frosting can be a messy situation!
- While your cupcakes are cooling, let's whip up that irresistible caramel frosting! Unwrap your caramels and pop them into a microwave-safe bowl. Add your tablespoon of heavy whipping cream.2 large eggs
- Microwave in 30-second intervals, stirring really well after each one. Keep going until the caramels are completely melted and wonderfully smooth. Keep an eye on it – we don't want to overheat them!
- Once your cupcakes are totally, completely cool (I can't stress this enough!), it's time for the grand finale. Frost them generously with that warm, luscious caramel frosting. Oh, the aroma!
Notes
For substitutions, you can use store-bought applesauce instead of shredded apple. Feel free to add nutmeg or allspice to the dry ingredients, or fold in chopped toasted pecans or walnuts with the shredded apple. For a salted caramel dream, sprinkle flaky sea salt on top of the frosting. You can also fold caramel bits into the batter.