If you’ve been searching for a dessert that perfectly balances cozy fall flavors with a luscious finish, the Apple Cupcakes with Salted Caramel Frosting Recipe is exactly what you need. These moist, tender cupcakes packed with warm cinnamon-spiced apples are crowned with a heavenly salted caramel frosting that melts in your mouth. Whether you’re baking for a family gathering or craving a comforting treat, this recipe brings together the best of apple picking season and sweet indulgence in every bite.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays a crucial role in bringing texture, flavor, and richness to your Apple Cupcakes with Salted Caramel Frosting Recipe. From the spices that add warmth to the tangy apples and creamy caramel, every component harmonizes beautifully.
- 1 1/2 cups all-purpose flour: Provides the perfect structure for soft, tender cupcakes.
- 1 teaspoon baking powder: Helps your cupcakes rise with a light, fluffy crumb.
- 1/2 teaspoon baking soda: Reacts with the acids to add extra lift and tenderness.
- 1/2 teaspoon salt: Enhances all the other flavors and balances sweetness.
- 1 teaspoon ground cinnamon: Adds that classic apple spice warmth everyone loves.
- 1/4 teaspoon ground nutmeg: A subtle hint of earthiness to deepen the flavor.
- 1/2 cup unsalted butter, softened: Creates moistness and richness in the cupcake base.
- 1/2 cup granulated sugar: Sweetens the batter while keeping the crumb light.
- 1/2 cup brown sugar, packed: Brings caramel notes and moistness.
- 2 large eggs: Bind the batter and add richness.
- 1 teaspoon vanilla extract: Rounds out the flavors beautifully.
- 1/2 cup unsweetened applesauce: Keeps cupcakes moist and adds a fruity undertone.
- 1 cup peeled and finely diced apples (Granny Smith or Honeycrisp): Fresh texture and natural sweetness with a little tartness.
- 1/2 cup unsalted butter (for caramel): The base for that creamy, dreamy frosting.
- 1 cup brown sugar, packed (for caramel): Intensifies the caramel flavor with richness.
- 1/4 cup heavy cream: Creates the silky smooth caramel texture.
- 1 teaspoon vanilla extract (for caramel): Adds depth to the caramel sauce.
- 2-3 cups powdered sugar: Sweetens and thickens the frosting to fluffy perfection.
- 1/2 teaspoon salt (adjust to taste): Gives that irresistible salted caramel contrast.
How to Make Apple Cupcakes with Salted Caramel Frosting Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to ensure easy cleanup and neat cupcakes. This simple first step sets you up for success.
Step 2: Mix Your Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This blend of spices and leavening agents will create that perfect cupcake base with just the right balance of lift and warmth.
Step 3: Cream Butter and Sugars
Using a large mixing bowl, beat the softened butter with both granulated and brown sugar until the mixture is light and fluffy—about 2 to 3 minutes. This step is key to achieving a tender crumb. Add eggs one at a time, beating well after each addition for even texture, then stir in vanilla extract to infuse the batter with aromatic sweetness.
Step 4: Combine Applesauce and Dry Mix
Mix the applesauce into your wet ingredients until fully incorporated. Gradually add the dry ingredients, mixing until just combined to avoid overworking the batter. Then gently fold in the diced apples; these little jewels will add fresh bursts of flavor and satisfying bits throughout each cupcake.
Step 5: Fill and Bake
Divide the batter evenly into your prepared muffin cups, filling each about two-thirds full to give the cupcakes room to rise nicely. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. After baking, let the cupcakes cool in the pan briefly, then transfer to a wire rack to cool completely before frosting.
Step 6: Make the Salted Caramel
In a small saucepan, melt butter over medium heat. Whisk in brown sugar and heavy cream constantly, bringing the mixture to a boil. Cook while stirring for 2 to 3 minutes until the caramel thickens slightly. Remove from heat, then stir in vanilla extract and salt. Let this luxurious caramel cool for 10 to 15 minutes—it’s the heart and soul of the frosting.
Step 7: Prepare the Frosting
In a large bowl, slowly beat powdered sugar into the cooled caramel sauce until the frosting is smooth and fluffy. If needed, adjust consistency with a little more powdered sugar or heavy cream for that perfect spreadable texture that will crown each cupcake beautifully.
Step 8: Frost and Garnish
When your cupcakes are completely cooled, frost them generously with the salted caramel frosting using a piping bag or spatula. For an extra special touch, drizzle any leftover caramel sauce over the tops and sprinkle with a pinch of sea salt or crushed caramel candies. It’s those little details that make this Apple Cupcakes with Salted Caramel Frosting Recipe truly unforgettable.
How to Serve Apple Cupcakes with Salted Caramel Frosting Recipe
Garnishes
Sprinkling a little coarse sea salt or finely chopped pecans on the frosting instantly elevates the experience. You can also add a thin apple slice or a drizzle of extra caramel sauce for a beautiful finishing touch that delights both the eyes and taste buds.
Side Dishes
These cupcakes pair wonderfully with a warm cup of chai tea or freshly brewed coffee to complement the spices and caramel sweetness. For a cozy dessert plate, serve alongside vanilla bean ice cream or a dollop of whipped cream to bring out the luscious frosting even more.
Creative Ways to Present
Consider lining a rustic wooden board with autumn leaves and stacking your frosted cupcakes for a charming fall display. You can also arrange them in a tiered cupcake stand adorned with cinnamon sticks or mini pumpkins for festive gatherings. Presentation really sets the tone for this homey treat.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Apple Cupcakes with Salted Caramel Frosting Recipe in an airtight container at room temperature for up to two days to keep the cupcakes moist and the frosting fresh. If your kitchen is warm, keeping them refrigerated is best but allow to come to room temperature before serving to enjoy the full flavor.
Freezing
These cupcakes freeze beautifully. Just place them in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe container or bag for up to three months. To thaw, leave them in the fridge overnight, then bring to room temperature before frosting to avoid condensation.
Reheating
If you want to warm your cupcakes slightly before serving, remove the frosting with a spatula, microwave the cupcake alone for 10 to 15 seconds, then reapply the frosting. This keeps the texture intact and lets the cozy apple flavors shine through.
FAQs
Can I use a different type of apple for this recipe?
Absolutely! Granny Smith and Honeycrisp are great choices for their balance of tartness and sweetness, but feel free to experiment with your favorite apple varieties. Just make sure to dice them finely so they cook evenly inside the cupcakes.
Is there a substitute for applesauce?
You can use mashed banana or pumpkin puree in equal amounts if you don’t have applesauce on hand. These alternatives will add moisture and flavor, though the taste will shift slightly from the original.
How do I avoid runny frosting?
Make sure your caramel sauce is fully cooled before beating in the powdered sugar. Also, add powdered sugar gradually and adjust until you reach a firm but spreadable consistency. If it’s too soft, chilling it for a bit helps it set.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum to ensure the cupcakes rise properly and maintain their tender texture.
What’s the best way to pipe the frosting?
A large star tip or round tip piping bag works wonderfully, creating elegant swirls on top. If you prefer a rustic look, simply spread the frosting with a spatula or butter knife for a deliciously casual vibe.
Final Thoughts
Trust me, once you try the Apple Cupcakes with Salted Caramel Frosting Recipe, these delightful treats will become your new favorite to bake again and again. They offer the perfect balance of fruity freshness and rich sweetness, wrapped in a cozy fall vibe that everyone will adore. So grab your mixing bowls, and get ready to share some warm, delicious memories with friends and family.
Print
Apple Cupcakes with Salted Caramel Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these moist and flavorful Apple Cupcakes topped with a rich, homemade Salted Caramel Frosting. Infused with warm spices and tender diced apples, these cupcakes are perfect for fall gatherings or any sweet occasion.
Ingredients
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened applesauce
- 1 cup peeled and finely diced apples (such as Granny Smith or Honeycrisp)
Salted Caramel Frosting
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 2–3 cups powdered sugar
- 1/2 teaspoon salt (adjust to taste)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined. Set aside.
- Cream the Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter with granulated sugar and brown sugar using a hand or stand mixer at medium speed until the mixture is light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Add Applesauce and Dry Ingredients: Mix in the unsweetened applesauce until combined. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overmixing. Gently fold in the finely diced apples with a spatula.
- Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each cup about two-thirds full to allow room for rising.
- Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Caramel Base: In a small saucepan over medium heat, melt the unsalted butter. Add brown sugar and heavy cream, whisking constantly as the mixture comes to a boil. Cook for 2-3 minutes, stirring frequently to prevent burning. Remove from heat and stir in vanilla extract and salt. Let the caramel cool for 10-15 minutes to thicken slightly.
- Prepare the Frosting: Transfer the cooled caramel mixture to a large mixing bowl. Gradually beat in the powdered sugar, adding 2 cups to start and more as needed, until the frosting is smooth, fluffy, and spreadable. Adjust the consistency with additional powdered sugar to thicken or a splash of heavy cream to thin as desired.
- Frost the Cupcakes: Once the cupcakes are completely cooled, frost each generously with the salted caramel frosting using a piping bag or a spatula for a decorative finish.
- Garnish and Serve: For an extra touch, drizzle any leftover caramel sauce over the frosted cupcakes and sprinkle with a pinch of sea salt or crushed caramel candies. Serve and enjoy!
Notes
- Use tart apples like Granny Smith or Honeycrisp for the best flavor and texture inside the cupcakes.
- Make sure cupcakes are completely cooled before frosting to prevent the frosting from melting.
- Adjust salt quantity in the caramel frosting to taste, balancing sweetness and saltiness.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Allow caramel sauce to cool adequately before adding powdered sugar to avoid a runny frosting.
