I finally perfected my Caramel Apple Cupcakes and in the post I share the surprising step that keeps the caramel filling perfectly centered.

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I can’t stop eating these Caramel Apple Cupcakes With Filling. They look simple but sneak up on you.

The spiced batter gets a lift from ground cinnamon and that hit of unsalted butter keeps every bite rich. Topped with a glossy Homemade Caramel Sauce, they aren’t just another treat.

They melt in your mouth, sometimes a little too quick, and there’s a small surprise that makes people ask what you did. I serve them when folks expect plain cupcakes and instead get something that tastes way more grown up.

Ingredients

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Apples: Tart, crisp apples add moisture, fiber and bright tang, keep cupcakes juicy.
Butter: Butter gives rich flavor and tender crumb, but it’s high in fat.
Brown sugar: Brown sugar brings deep caramel notes and added moisture, makes them sweet.
Flour: All purpose flour builds structure and carbs, very little protein or fiber.
Eggs: Eggs bind ingredients, add protein and moisture, help the cupcakes rise.
Sour cream: Sour cream adds tang and richness, keeps crumb soft and moist.
Warm spices: Cinnamon, nutmeg and ginger give warm cozy spice, smell amazing baking.
Heavy cream: Heavy cream makes caramel smooth and silky, but it’s calorie dense.

Ingredient Quantities

1 3/4 cups (220 g) all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 cup (113 g) unsalted butter, softened

1/3 cup vegetable oil

1/2 cup (100 g) granulated sugar

1/2 cup (110 g) packed light brown sugar

2 large eggs room temp

1 teaspoon vanilla extract

1/2 cup sour cream

1/3 cup milk

1 large apple (about 1 to 1 1/4 cups), peeled and finely chopped, (Granny Smith or Honeycrisp)

1 cup granulated sugar for caramel sauce

6 tablespoons (85 g) unsalted butter for caramel sauce

1/2 cup heavy cream for caramel sauce

1/2 teaspoon fine sea salt (more or less to taste)

1/2 cup (113 g) unsalted butter for caramel icing

3 cups (360 g) powdered sugar for icing

1/3 cup homemade caramel sauce for icing

1 to 2 tablespoons heavy cream or milk to thin icing

1 teaspoon vanilla extract for icing

Flaky sea salt for sprinkling on top

How to Make this

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1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners. Whisk together 1 3/4 cups (220 g) all purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground ginger in a bowl, set aside.

2. In a large bowl beat 1/2 cup (113 g) softened unsalted butter with 1/2 cup (100 g) granulated sugar and 1/2 cup (110 g) packed light brown sugar until lighter and a bit fluffy; add 1/3 cup vegetable oil and mix, then beat in 2 large room temp eggs one at a time and 1 teaspoon vanilla extract.

3. Add the dry mixture to the butter mixture in two additions, alternating with 1/2 cup sour cream and 1/3 cup milk (start and end with the dry mix). Mix just until combined, dont overmix or cupcakes get tough.

4. Fold in 1 large apple peeled and finely chopped (about 1 to 1 1/4 cups), spoon batter into liners about 3/4 full, bake 18 to 22 minutes or until a toothpick comes out clean. Let cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

5. Make the homemade caramel sauce: in a heavy bottomed saucepan over medium heat melt 1 cup granulated sugar, swirling gently (dont stir aggressively) until it becomes a deep amber color. Remove from heat, carefully stir in 6 tablespoons (85 g) unsalted butter until melted, then slowly pour in 1/2 cup heavy cream while stirring (watch for splatter). Stir in 1/2 teaspoon fine sea salt, let cool until thick but still pourable. If it crystallizes, add a splash of cream and gently reheat.

6. Reserve 1/3 cup of that caramel sauce for the icing and keep the rest for drizzling. Let the reserved caramel cool to room temp so it wont melt the butter in the frosting.

7. For the caramel icing beat 1/2 cup (113 g) unsalted butter until creamy, add 3 cups (360 g) powdered sugar gradually, then beat in the 1/3 cup cooled homemade caramel sauce, 1 teaspoon vanilla extract and 1 to 2 tablespoons heavy cream or milk to reach a spreadable or pipeable consistency. If frosting is too thin add a bit more powdered sugar, too thick add a little more cream.

8. Frost the completely cooled cupcakes using a piping bag or knife, then drizzle extra homemade caramel sauce over each cupcake for a gooey finish.

9. Sprinkle flaky sea salt on top of each cupcake to taste. Store in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days, bring back to room temp before serving; warm extra caramel slightly if it becomes stiff.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. 12-cup muffin tin
3. About 12 muffin/cupcake liners
4. Mixing bowls, large and medium
5. Electric hand mixer or stand mixer and a whisk
6. Measuring cups and measuring spoons
7. Rubber spatula and a wooden spoon
8. Chef’s knife and cutting board (for the apple)
9. Heavy-bottomed saucepan (for the caramel)
10. Wire cooling rack and a piping bag or offset spatula for frosting

FAQ

Can I use store bought caramel sauce instead of making the homemade one?

Yes, you can. Use a thick, pourable caramel and warm it gently before using; if it seems too thin, simmer it a few minutes to reduce and thicken. Store bought won't have quite the same fresh butter taste, but it works fine.

My cupcakes turned out a bit soggy in the middle, how do I prevent that?

Don't overfill the cups and chop the apple finely so it cooks through. Toss the apple bits with a teaspoon of flour before folding them in to keep excess moisture from making the crumb wet, and test with a toothpick to make sure they are done.

The caramel got grainy or split, can I fix it?

Often yes. Take the pan off the heat and whisk in a little warm cream or butter until smooth, then return to low heat and stir. If it still looks rough, strain it and reheat gently, but avoid hard stirring early on next time.

How far ahead can I make the cupcakes, caramel and frosting?

Bake the cupcakes and cool completely, they keep unfrosted in an airtight container 2 days at room temp or up to 3 months frozen. Caramel sauce keeps in the fridge for about 2 weeks; warm it gently to loosen. Frost just before serving for best texture.

Any good swaps for sour cream, butter or the apple type?

Greek yogurt works for sour cream in the same amount, and you can use all butter instead of the butter plus oil combo though texture changes slightly. Use firm apples like Granny Smith for tartness or Honeycrisp for sweet, but avoid super soft apples.

My frosting is too thick or too thin, how do I fix it quickly?

To thin: add 1 teaspoon of heavy cream or milk at a time until it flows. To thicken: chill it briefly or add a little more powdered sugar, mixing well between additions.

Caramel Apple Cupcakes With Homemade Caramel Sauce! Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour, use 1 to 1. It keeps things lighter than regular whole wheat but cupcakes may be a touch denser and a bit nuttier. If batter looks thick add 1 to 2 tablespoons extra milk.
Sour cream: plain Greek yogurt, equal parts. Same tang and moisture, sometimes a little thicker so stir in a splash of milk if needed.
Heavy cream for the caramel: use evaporated milk plus 1 tablespoon butter for each 1/2 cup heavy cream. Won’t be quite as rich but still makes a great caramel and is less likely to seize.
Unsalted butter: if you only have salted butter you can use it, just reduce the recipe salt by about half. It adds flavor but can make things too salty if you forget to cut back.

Pro Tips

1) Use room temp eggs, butter and sour cream, trust me it makes the batter mix up smoother and the cupcakes bake more evenly. If your butter is too soft and greasy, chill it a bit and re-whip so it still traps air, otherwise the texture gets flat.

2) Prep the apple smart, dont just toss in big chunks — finely dice or grate it for even distribution, and pat lightly with a towel if the pieces are very wet. Tossing the apple with a little lemon juice stops browning and keeps the flavor bright.

3) When making caramel, keep the heat steady and swirl the pan instead of stirring, and have the butter and cream ready before the sugar hits the right color because it moves fast. If the sugar crystallizes, add a splash of cream and warm gently while stirring, that almost always saves it.

4) Chill the cupcakes and let the caramel cool to room temp before mixing into the buttercream, otherwise the frosting will turn runny and you wont be able to pipe. If the frosting ends up too soft after mixing, pop it in the fridge for 10 to 15 minutes then re-whip a little, works every time.

Caramel Apple Cupcakes With Homemade Caramel Sauce! Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I finally perfected my Caramel Apple Cupcakes and in the post I share the surprising step that keeps the caramel filling perfectly centered.

Servings

servings

Calories

649

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)
2. 12-cup muffin tin
3. About 12 muffin/cupcake liners
4. Mixing bowls, large and medium
5. Electric hand mixer or stand mixer and a whisk
6. Measuring cups and measuring spoons
7. Rubber spatula and a wooden spoon
8. Chef’s knife and cutting board (for the apple)
9. Heavy-bottomed saucepan (for the caramel)
10. Wire cooling rack and a piping bag or offset spatula for frosting

Ingredients

1 3/4 cups (220 g) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup (113 g) unsalted butter, softened
1/3 cup vegetable oil
1/2 cup (100 g) granulated sugar
1/2 cup (110 g) packed light brown sugar
2 large eggs room temp
1 teaspoon vanilla extract
1/2 cup sour cream
1/3 cup milk
1 large apple (about 1 to 1 1/4 cups), peeled and finely chopped, (Granny Smith or Honeycrisp)
1 cup granulated sugar for caramel sauce
6 tablespoons (85 g) unsalted butter for caramel sauce
1/2 cup heavy cream for caramel sauce
1/2 teaspoon fine sea salt (more or less to taste)
1/2 cup (113 g) unsalted butter for caramel icing
3 cups (360 g) powdered sugar for icing
1/3 cup homemade caramel sauce for icing
1 to 2 tablespoons heavy cream or milk to thin icing
1 teaspoon vanilla extract for icing
Flaky sea salt for sprinkling on top

Directions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners. Whisk together 1 3/4 cups (220 g) all purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground ginger in a bowl, set aside.
In a large bowl beat 1/2 cup (113 g) softened unsalted butter with 1/2 cup (100 g) granulated sugar and 1/2 cup (110 g) packed light brown sugar until lighter and a bit fluffy; add 1/3 cup vegetable oil and mix, then beat in 2 large room temp eggs one at a time and 1 teaspoon vanilla extract.
Add the dry mixture to the butter mixture in two additions, alternating with 1/2 cup sour cream and 1/3 cup milk (start and end with the dry mix). Mix just until combined, dont overmix or cupcakes get tough.
Fold in 1 large apple peeled and finely chopped (about 1 to 1 1/4 cups), spoon batter into liners about 3/4 full, bake 18 to 22 minutes or until a toothpick comes out clean. Let cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
Make the homemade caramel sauce: in a heavy bottomed saucepan over medium heat melt 1 cup granulated sugar, swirling gently (dont stir aggressively) until it becomes a deep amber color. Remove from heat, carefully stir in 6 tablespoons (85 g) unsalted butter until melted, then slowly pour in 1/2 cup heavy cream while stirring (watch for splatter). Stir in 1/2 teaspoon fine sea salt, let cool until thick but still pourable. If it crystallizes, add a splash of cream and gently reheat.
Reserve 1/3 cup of that caramel sauce for the icing and keep the rest for drizzling. Let the reserved caramel cool to room temp so it wont melt the butter in the frosting.
For the caramel icing beat 1/2 cup (113 g) unsalted butter until creamy, add 3 cups (360 g) powdered sugar gradually, then beat in the 1/3 cup cooled homemade caramel sauce, 1 teaspoon vanilla extract and 1 to 2 tablespoons heavy cream or milk to reach a spreadable or pipeable consistency. If frosting is too thin add a bit more powdered sugar, too thick add a little more cream.
Frost the completely cooled cupcakes using a piping bag or knife, then drizzle extra homemade caramel sauce over each cupcake for a gooey finish.
Sprinkle flaky sea salt on top of each cupcake to taste. Store in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days, bring back to room temp before serving; warm extra caramel slightly if it becomes stiff.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.