Caramel Apple Cupcakes

Applesauce Cupcakes with a Caramel Buttercream Frosting sitting on a cooling rack.

Caramel Apple Cupcakes recipe creates perfectly spiced and fluffy applesauce cupcakes topped with a sweet and creamy caramel buttercream frosting. This treat is like a warm hug on a crisp autumn day.

Course Dessert

Cuisine American

Keyword Applesauce Cupcakes, Caramel Apple Cupcakes, Caramel Cupcakes

Prep Time 30

Cook Time 22

Servings cupcakes

Calories 338kcal

Author Heather

Ingredients

Applesauce Cupcakes

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup unsalted butter *softened to room temperature
1 1/2 cups granulated sugar
1 cup unsweetened apple sauce
1/4 cup buttermilk *see Note #1 below
1/2 teaspoon vanilla extract
3 large eggs

Caramel Buttercream Frosting

1 cup Dark Caramel Sauce *room temperature, see Note #2 below
1 1/2 cups unsalted butter *room temperature
3 cups powdered sugar *sifted, adjust to taste for less sweet buttercream, see Note #3 below
1 teaspoon vanilla extract
2 tablespoons heavy whipping cream *only if needed for desired consistency

Garnish

1/2 cup Dark Caramel Sauce
3 apples *cored and sliced

Get Recipe Ingredients

Instructions

Applesauce Cupcakes

Preheat the oven to 350℉ and line two muffin tins with cupcake liners.
In a medium bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
In a large bowl or using a stand mixer, cream together the softened butter and sugar until light and fluffy.
Beat in the applesauce, then add the buttermilk, vanilla extract, and eggs. Beat for 2 minutes until well combined.
Gradually add the dry flour mixture to the wet ingredients, mixing until just incorporated. Be careful not to overmix; stop as soon as there are no visible streaks of flour.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the center of the oven for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Remove from the oven and let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely before frosting.

Caramel Buttercream Frosting

In a mixing bowl, beat softened butter until creamy and smooth.
Add caramel sauce and beat until creamy and well incorporated, about 8-10 minutes.
Gradually add the powdered sugar, one cup at a time, and continue beating until smooth. (Adjust the amount of sugar for your desired sweetness.)
Add vanilla extract and beat the mixture until fluffy and fully combined.
If the frosting is too thick, add heavy whipping cream, one tablespoon at a time, until the desired consistency is reached. Be cautious not to add too much, as it can make the frosting too runny.
Frost cupcakes immediately.
To achieve the same look as seen in the photos and video, place a large open star decorating tip in the bottom of a pastry bag. Fill bag with frosting and twist the top of the pastry bag right above the level of the frosting. Press the tip in the center of the cupcake and lift your hand while pressing out the frosting.

Garnish

Insert an apple slice into the frosted topping of each cupcake.
Warm 1/2 cup of caramel sauce in a small heavy-bottomed saucepan on low stirring consistently until it becomes warm and pourable.
Using a spoon or fork, dip into caramel sauce and hold above the cupcakes while slightly moving your hand back and forth.
Add a sliced apple slice to each cupcake. See Note #4 below.
Refrigerate until ready to serve.

Notes

Recipe Notes

Note #1- To substitute a 1/4 cup of buttermilk, mix 1/4 cup of milk with about 3/4 teaspoon of lemon juice or vinegar. Let it sit for 5-10 minutes until it thickens and curdles, creating the equivalent of 1/4 cup of buttermilk for these cupcakes.

Note #2- Using Dark Caramel Sauce will infuse the buttercream with a luxurious toffee like flavor. If using store bought caramel sauce make sure that it is a thick sauce, spreadable at room temperature. If using the Dark Caramel Sauce recipe, the final cooking temperature should be 230℉-235℉ and then cooled to room temperature before making the buttercream. This final temperature yields a thick caramel similar to what is seen in the video.

To keep the preparation of these cupcakes as low stress as possible it best to prepare the caramel the day before making the cupcakes.

Note #3- Using the 3 full cups of powdered sugar will yield a rich and very sweet frosting. Some people absolutely adore sweet frostings. However, for those who enjoy a buttercream that isn’t as sweet, lower the powdered sugar accordingly and taste test the frosting as you go.

Note #4- To prevent apple slices from turning brown, soak them briefly (about 2-3 minutes) in vanilla vodka. The alcohol content in vodka, along with the vanilla flavor, slows down the oxidation process, keeping the apples fresh and maintaining their natural color for a longer time.

Just make sure to let those eating the cupcakes know that the apple slices were soaked in vodka.

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