Caramel Apple Cupcakes

Caramel apple cupcakes are a delicious fall treat with rich cream cheese frosting and a drizzle of caramel sauce. Perfectly moist and full of warm flavors, they’re great for autumn gatherings and sweet cravings!

Course Dessert

Cuisine American

Keyword caramel apple cupcakes

Method Oven

Main Ingredient Sugar

Meal Type Dessert

Prep Time 20

Cook Time 22

Total Time 42

Servings

Calories 699kcal

Author Kelli Miller

Ingredients

½ Cup butter softened
1 Cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 Cup apple butter homemade or storebought
¾ Cup milk
2 ¼ Cup all-purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons cinnamon

Cinnamon Cream Cheese Frosting:

8 oz cream cheese
1 teaspoon vanilla extract
1 Tablespoon cinnamon or less depending on preference
2-3 Cup icing sugar
2-3 Tablespoons whipping cream or milk

Caramel Drizzle:

12 Caramel squares
¼ Cup whipping cream
*Or Caramel Sundae Topping

Instructions

Preheat oven to 375F.
Cream the butter and sugar for 2 minutes, or until pale and fluffy.
Add eggs while beating the batter, each one at a time.
Then add the vanilla, apple butter, and milk.
In a separate bowl, stir the dry ingredients together until fully blended. Add to the wet batter one cup at a time. Mix until combined.
Measure out into a lined muffin pan, filling 3/4 of the way full.
Bake 18-22 minutes, until tops are risen and set, and inserted toothpick comes out clean.
Cool on a cooling rack.

Cream Cheese Frosting:

Blend ingredients together until fluffy and smooth.
Add more icing sugar, or whipping cream, to achieve your desired consistency.
Place a frosting tip in a frosting bag, and invert in a cup. Scoop the frosting into the bag.
Twist the frosting bag to seal, and snip off the edge of the frosting bag.
Attach a bag clip, if desired.
Start frosting your cupcakes by starting in the middle, swirling slowly out while applying even pressure to the frosting bag, and then swirling up and inward to create a dome shape.

Caramel Sauce:

Prepare the caramel sauce while the cupcakes are baking, to allow for it to cool before drizzling.
Melt the caramel squares in the whipping cream, over medium heat, whisking constantly, until melted. Take off the heat immediately, and allow to cool but not harden before drizzling over the cupcakes.

Nutrition