Print

Caramel Apple Cupcakes with Gooey Caramel Frosting

Print Recipe

These Caramel Apple Cupcakes are a cozy fall favorite that combine tender spiced apple cake with a thick, gooey caramel topping.

Ingredients

Scale

For the Cupcakes:

2 large eggs, room temperature

½ cup packed brown sugar

½ cup granulated sugar

½ cup unsweetened applesauce (or substitute vegetable oil)

2 teaspoons vanilla extract

1¼ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon ground cinnamon

½ teaspoon salt

1½ cups shredded baking apples (such as Granny Smith, Rome, or a combination)

For the Caramel Frosting:

11 ounces wrapped caramels (e.g., KRAFT brand)

1 tablespoon heavy whipping cream

Instructions

Step 1: Preheat and Prep

  • Preheat your oven to 350°F (177°C).

  • Line a 12-cup muffin tin with parchment or cupcake liners.

Step 2: Mix the Wet Ingredients

  • In a large bowl, whisk together:

    • 2 eggs

    • ½ cup brown sugar

    • ½ cup granulated sugar

  • Whisk until the mixture is light and smooth.

  • Add:

    • ½ cup unsweetened applesauce (or oil)

    • 2 teaspoons vanilla extract

  • Stir to combine.

Step 3: Combine the Dry Ingredients

  • In a separate bowl, whisk together:

    • 1¼ cups all-purpose flour

    • 2 teaspoons baking powder

    • ½ teaspoon ground cinnamon

    • ½ teaspoon salt

Step 4: Make the Batter

  • Gradually stir the dry ingredients into the wet mixture until just combined.

  • Fold in 1½ cups shredded apples using a rubber spatula.

Step 5: Fill and Bake

  • Evenly divide the batter among the 12 cupcake liners.

  • Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

  • Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 6: Prepare the Caramel Frosting

  • Unwrap 11 oz caramels and place them in a microwave-safe bowl.

  • Add 1 tablespoon heavy whipping cream.

  • Microwave at 50% power for 1 minute, stir, then continue in 30-second intervals until smooth.

Step 7: Frost the Cupcakes

  • Once the cupcakes are completely cool, spoon the warm caramel mixture onto each one.

  • Spread gently with the back of a spoon to create a thick, glossy layer.

  • If the caramel starts to thicken, microwave for another 30 seconds and stir again.

Notes

  • Apple Type: Use firm apples like Granny Smith, Rome, or Honeycrisp to avoid mushy texture.

  • Applesauce vs Oil: Applesauce makes the cupcakes lighter and healthier. For a richer result, use oil.

  • Frosting Tip: Only frost once cupcakes are fully cool, or the caramel will melt off.

  • Serving Suggestion: Insert popsicle sticks in the center of each cupcake for a “caramel apple on a stick” effect.

  • Toppings (Optional): Sprinkle sea salt, chopped pecans, or crushed graham crackers on the caramel.

  • Storage: Store at room temperature in an airtight container for up to 2 days, or refrigerate for up to 5 days. Freeze unfrosted cupcakes for up to 3 months.

Find it online: https://claradelish.com/caramel-apple-cupcakes-with-gooey-caramel-frosting/