Caramel Apple Cupcakes

Soft, spiced cupcakes filled with fresh apple pieces and topped with rich caramel buttercream. Perfect for fall gatherings or anytime you crave a sweet caramel apple treat.

Yields: 12 Cupcakes
Prep Time: 10 minutes
Cook Time: 15-18 minutes
Special Equipment: muffin tin

Ingredients

• 1½ cups flour

• 1½ tsp baking powder

• 1 tsp cinnamon

• ⅛ tsp nutmeg

• ¼ tsp salt

• ¾ cup unsalted butter (softened)

• ¼ cup vegetable oil

• ¼ cup sugar

• ½ cup brown sugar

• ¾ tsp vanilla extract

• 3 tbsp sour cream

• 2 large eggs

• ¾ cup milk

• 1 cup finely chopped apples (Granny Smith or Honeycrisp)

Caramel Buttercream:

• 1½ cups butter

• 5 cups powdered sugar

• 6 tbsp caramel sauce (homemade or store-bought)

• pinch of cinnamon

Optional Garnishes:

• Apple slices

• Toasted pecans

• Mini pie crust toppers

Directions

1. Preheat the Oven: Set oven to 350°F (176°C). Line a cupcake tin with wrappers.

2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.

3. Mix Wet Ingredients: In another bowl, cream softened butter, vegetable oil, sugar, and brown sugar until light and fluffy. Add vanilla, sour cream, and eggs. Mix until smooth.

4. Combine Batter: Alternate adding dry ingredients and milk into the wet mixture, beginning and ending with dry. Fold in the chopped apples.

5. Bake: Divide batter evenly into cupcake liners. Bake for 15–18 minutes, or until a toothpick comes out clean. Let cool completely.

6. Prepare Caramel Buttercream: Beat butter until creamy. Add powdered sugar gradually. Mix in caramel sauce and optional cinnamon. Whip until smooth and pipeable.

7. Assemble Cupcakes: Pipe caramel buttercream onto cooled cupcakes. Drizzle with extra caramel sauce and garnish with apple slices, pecans, or pie crust toppers.