Apple Caramel Cupcakes

There’s a moment when the smell of caramel melting on the stove fills the whole kitchen, and suddenly everything feels calm.

That’s where these apple caramel cupcakes were born—from that warm, buttery scent mixing with the sweetness of apples on a cool afternoon.

I had a bowl of chopped apples that needed a purpose and a jar of sugar that begged to turn golden. By the time the caramel was ready, it felt like the start of something worth sharing.

Each cupcake holds that same cozy flavor—soft apple cake with a swirl of creamy frosting and a glossy spoonful of caramel on top.

The balance between the tender crumb and the smooth, buttery topping makes every bite feel like a quiet celebration. It’s the taste of baked apples and warm sugar, made to bring comfort without saying a word.

These cupcakes aren’t made to impress—they’re made to be remembered. A tray of them cooling by the window is enough to make any day feel gentler.

The caramel stays shiny, the cake stays moist, and the frosting melts just slightly against the warmth of your fingers.

They’re the kind of dessert you share without thinking twice, the kind that makes people pause after the first bite and smile before the second.

Table of Contents

Apple Caramel Cupcakes Recipe

Ingredients

For The Cupcakes

1½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup unsalted butter, softened
¾ cup light brown sugar, packed
¼ cup granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
½ cup plain yogurt or sour cream, at room temperature
1 cup finely chopped sweet apples (peeled)

For The Frosting

¾ cup unsalted butter, softened
3 cups powdered sugar, sifted
2 tablespoons heavy cream or milk
1 teaspoon vanilla extract
Pinch of salt

For The Caramel Sauce

1 cup granulated sugar
6 tablespoons unsalted butter, cut into cubes
½ cup heavy cream, at room temperature
Pinch of salt

Instructions

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, beat softened butter with both sugars until light and fluffy, about 2–3 minutes. This step helps create airy, soft cupcakes.
Beat in the eggs one at a time, then mix in the vanilla extract and yogurt until smooth.
Gradually add the dry ingredients to the wet mixture, stirring just until no flour streaks remain. Do not overmix.
Gently stir in the finely chopped apples. The batter should be thick but smooth.
Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely on a wire rack.
In a medium saucepan over medium heat, melt the sugar while stirring constantly with a heatproof spatula. When the sugar melts into a deep amber color, quickly whisk in the butter until fully combined. Slowly pour in the heavy cream (it will bubble up), then add salt and stir until smooth. Let it cool completely before using.
In a large bowl, beat butter until creamy. Add powdered sugar gradually, followed by cream, vanilla, and a pinch of salt. Beat for 3–4 minutes until fluffy and spreadable.
Once the cupcakes and caramel sauce are completely cool, frost each cupcake generously with buttercream. Then, spoon or drizzle a small amount of caramel sauce on top of each cupcake, creating a glossy swirl effect.
Let the caramel slightly set on top before serving. These cupcakes taste best at room temperature when the frosting and caramel are soft and creamy.
Keep the frosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days.
If refrigerated, allow them to come to room temperature before serving so the caramel and frosting soften beautifully again.
The caramel sauce can also be stored separately in a sealed jar in the fridge for up to 2 weeks—just warm it slightly before using.

What Makes Apple Caramel Cupcakes So Special?

These cupcakes stand out because they combine two cozy flavors that everyone loves — soft spiced apple cake and smooth caramel. Together, they create a warm, bakery-style treat that tastes homemade in every bite.

Perfect Flavor Balance: The sweetness of the caramel blends beautifully with the slightly tart flavor of apples, giving the cupcakes a rich and layered taste.
Moist And Tender Texture: Fresh apples add natural moisture, keeping the cupcakes soft for days without drying out.
Comforting Aroma: The gentle mix of cinnamon, nutmeg, and baked apples fills the kitchen with a sweet, cozy scent.
Beautiful Presentation: The glossy caramel swirl on top makes these cupcakes look as good as they taste.

What Type Of Apples Work Best For Apple Caramel Cupcakes?

Choosing the right apple makes a big difference in both flavor and texture. Some apples turn mushy when baked, while others hold their shape perfectly.

Best Choice – Granny Smith Apples: Their tart flavor balances the sweetness of the caramel and sugar, preventing the cupcakes from tasting overly sweet.
Sweeter Option – Fuji Or Honeycrisp: If you prefer a naturally sweet cupcake, these apples work beautifully without losing their shape.
Soft Apples – Avoid Red Delicious: These tend to turn mushy and watery, which can affect the cupcake’s texture.

How Do You Keep The Cupcakes Moist And Fluffy?

Soft cupcakes depend on how the batter is mixed and baked. Every small step matters.

Do Not Overmix The Batter: Once the dry ingredients are added, mix only until everything is combined. Overmixing can make cupcakes dense.
Use Room Temperature Ingredients: Butter, eggs, and yogurt blend better and trap more air, giving a lighter texture.
Add Apples Finely Chopped: Tiny apple pieces distribute evenly and release just enough juice to keep the cupcakes moist.
Avoid Overbaking: Bake only until a toothpick comes out clean. Overbaking dries the crumb quickly.

How Can I Make The Caramel Sauce Perfect Every Time?

Caramel can seem tricky, but with a little care and patience, it turns out beautifully smooth and golden every time.

Use Medium Heat: Cooking the sugar slowly allows even melting and prevents burning.
Stir Gently And Constantly: Keep stirring until the sugar completely melts and turns a deep amber color.
Add Butter First, Then Cream: This helps create a glossy, thick sauce without lumps.
Let It Cool Before Using: Warm caramel can melt the frosting, so wait until it reaches room temperature before drizzling.

Why Did My Apple Caramel Cupcakes Turn Out Dense Or Dry?

Cupcakes can lose their softness for several reasons, but a few simple fixes can bring perfect results.

Overmixing The Batter: Mixing too long removes air and makes cupcakes heavy.
Incorrect Oven Temperature: If the oven is too hot, the cupcakes rise too fast and collapse, becoming dense.
Too Little Moisture: Skipping yogurt or adding fewer apples can make them dry.
Overbaking: Keep an eye during the last few minutes; remove as soon as they’re just baked through.

Can I Use Store-Bought Caramel Sauce Instead Of Homemade?

Yes, store-bought caramel can save time, but homemade caramel gives a deeper flavor and smoother finish.

Homemade Advantage: Freshly made caramel has a rich, buttery taste that enhances the cupcakes.
Store-Bought Tip: If using ready-made caramel, warm it slightly and whisk in a little butter or cream for a silky texture.
Avoid Thin Caramel: Runny caramel can slide off the frosting, so always use a thick consistency.

Can I Make Apple Caramel Cupcakes Ahead Of Time?

These cupcakes are a great make-ahead dessert that tastes even better after resting for a few hours.

Bake A Day Early: You can bake the cupcakes one day before serving; store them covered at room temperature.
Make Frosting And Caramel In Advance: Both can be prepared up to two days ahead and refrigerated separately.
Assemble Before Serving: Frost and drizzle the caramel just before serving for the freshest look and texture.

How To Store Caramel Apple Cupcakes Properly?

Proper storage keeps these cupcakes soft, flavorful, and looking fresh for days.

At Room Temperature: Store in an airtight container for up to 2 days if your kitchen isn’t too warm.
In The Refrigerator: Keep them covered for up to 5 days. Let them come to room temperature before serving so the frosting and caramel soften again.
Freezing Option: Freeze unfrosted cupcakes for up to 2 months. Thaw overnight in the fridge, then frost and drizzle with caramel before serving.
Store Caramel Separately: If you have leftover caramel sauce, store it in a jar in the refrigerator for up to 2 weeks and warm slightly before using.

Can I Add Nuts Or Extra Toppings To Caramel Apple Cupcakes?

Adding toppings can make the cupcakes even more exciting and give them extra crunch.

Chopped Pecans Or Walnuts: Add a nutty flavor that pairs beautifully with caramel and apples.
Sea Salt Sprinkle: A pinch of salt on top of the caramel balances sweetness perfectly.
Apple Chips: Add a crisp, decorative touch that enhances the apple flavor.