Introduction

These Caramel Apple Pie Cupcakes combine the classic flavors of apple pie with the convenience of a handheld treat. Soft, moist cupcakes filled with tender apples and topped with rich caramel make a perfect dessert for any occasion.

Three cupcakes sit closely together on a white marbled surface covered partly by a soft cloth with red and beige stripes. Each cupcake has a golden yellow base with a fine crumb texture inside white paper liners. On top, there is a thick swirl of creamy white frosting, tall and smooth with pointed peaks. Drizzled over the frosting is a rich caramel sauce with a shiny, golden-brown color that runs down the sides. Finally, the cupcakes are sprinkled with a light brown crumbly topping that looks crunchy, resting mainly on the top and a bit on the sides. The focus is sharp on the middle cupcake, with the others softly blurred behind. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup buttermilk
1 ½ cups diced Granny Smith apples
2 tablespoons pure maple syrup or corn syrup (for caramel)
½ cup heavy cream (for caramel)
Salted caramel drizzle (optional, for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Step 3: In a separate large bowl, beat the softened butter and brown sugar together until the mixture is light and fluffy.
Step 4: Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla extract.
Step 5: Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix gently until just combined.
Step 6: Toss the diced apples with a little flour to prevent sinking, then fold them carefully into the batter.
Step 7: Divide the batter evenly among the cupcake liners, filling each about three-quarters full.
Step 8: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Allow cupcakes to cool completely on a wire rack before preparing the caramel topping.
Step 10: To make the caramel glaze, melt butter in a saucepan over medium heat and add brown sugar, heavy cream, and a pinch of salt. Simmer, stirring often, until the mixture thickens slightly. Let cool.
Step 11: Drizzle the caramel glaze generously over the cooled cupcakes. For a special touch, sprinkle a little sea salt on top for a salted caramel variation.

Tips & Variations

Use Granny Smith apples as they hold their shape well and add a nice tart contrast to the sweet caramel.
Tossing the apple pieces in flour before folding into the batter helps keep them evenly distributed.
For extra flavor, add a pinch of nutmeg or ground cloves along with the cinnamon.
If you prefer, swap the buttermilk with plain yogurt or milk mixed with a teaspoon of lemon juice.
Top with whipped cream or cream cheese frosting instead of caramel for a different twist.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat briefly in the microwave to soften the caramel before serving. These cupcakes also freeze well; thaw completely before adding the caramel topping.

How to Serve

Three cupcakes are shown on a white marbled textured surface covered with a cloth featuring red and pink stripes. Each cupcake has one layer of golden brown cake wrapped in a white paper liner. On top of the cake is a thick swirl of creamy white frosting, shaped like soft waves. The frosting is covered with light brown crumbs sprinkled on top, and golden caramel sauce is drizzled over the crumbs and frosting, adding a shiny, sticky texture. The background is softly blurred with a warm pinkish tone. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple?

Yes, other firm apples like Honeycrisp or Braeburn can be used, but Granny Smith is preferred for its tartness and ability to hold shape during baking.

How do I make the caramel glaze thicker?

Simmer the caramel mixture a little longer until it reaches your desired consistency, stirring frequently to prevent burning.