Print

Caramel Apple Pie Cupcakes Recipe

Print Recipe

★★★★★

4.7 from 113 reviews

Delight in these Caramel Apple Pie Cupcakes that combine tender spiced apple-infused cake with a rich, homemade caramel drizzle. Perfectly balanced with tart Granny Smith apples and warm cinnamon, these cupcakes bring the classic flavors of apple pie into a convenient handheld treat, topped with luscious salted caramel for a gourmet finish.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 1/2 cups Granny Smith apples, diced (tossed in a little flour)

Caramel Sauce

  • 1/4 cup unsalted butter
  • 1/2 cup brown sugar
  • 1/4 cup heavy cream
  • Pinch of salt
  • Pure maple syrup or corn syrup (optional, small amount to enhance caramel)

Topping (Optional)

  • Salted caramel drizzle
  • Sea salt for sprinkling

Instructions

  1. Preheat Oven and Prepare Pan: Set your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure easy removal of cupcakes after baking.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt to evenly distribute the leavening and spices.
  3. Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and brown sugar until the mixture becomes light and fluffy, which creates a tender cupcake texture.
  4. Add Eggs and Vanilla: Incorporate the eggs one at a time and then mix in vanilla extract until the batter is smooth and fully combined.
  5. Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients, mixing gently after each addition to maintain airiness.
  6. Fold in Apples: Toss the diced Granny Smith apples with a bit of flour to avoid sinking and then gently fold them into the batter, ensuring an even distribution of apple pieces.
  7. Fill Cupcake Liners: Spoon the batter evenly into the lined cupcake cups, filling each about three-quarters full to allow space for rising.
  8. Bake: Place the muffin tin in the oven and bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Once done, remove and let the cupcakes cool completely.
  9. Prepare Caramel Sauce: In a saucepan, melt the butter over medium heat, then add brown sugar, heavy cream, and a pinch of salt. Stir continually and bring the mixture to a simmer. Cook until thickened, then remove from heat and let it cool slightly.
  10. Drizzle Caramel: Generously drizzle the cooled caramel sauce over the completely cooled cupcakes. Optionally, sprinkle a little sea salt for a salted caramel variation to enhance the flavor.

Notes

  • Using Granny Smith apples ensures a nice tart balance against the sweet caramel and cupcake batter.
  • Tossing the diced apples in flour before folding prevents them from sinking to the bottom.
  • Ensure cupcakes are completely cool before adding caramel drizzle to prevent it from melting off.
  • For a vegan version, substitute eggs with flax eggs, use dairy-free butter, and coconut cream instead of heavy cream.
  • Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: Caramel apple pie cupcakes, apple cinnamon cupcakes, caramel drizzle cupcakes, autumn desserts, apple pie desserts

Find it online: https://ricoloranz.com/caramel-apple-pie-cupcakes-recipe/