Can I make these cupcakes ahead of time?

Yes! Bake and cool the cupcakes a day in advance. Store them in an airtight container at room temperature or in the fridge if your kitchen is warm. Frost them the day of serving for best texture and appearance.

What apples are best for baking cupcakes?

Granny Smith apples are a go-to thanks to their firm texture and tart flavor, but Honeycrisp, Pink Lady, or Braeburn also work beautifully. The key is to use firm apples that hold their shape when baked.

How do I keep the frosting from melting or thinning?

Use room-temperature butter and avoid over-whipping. Homemade caramel sauce gives a thicker consistency than store-bought. If your frosting feels too soft, refrigerate it for 10–15 minutes before piping.

Caramel Apple Cupcakes – The Best Fall Dessert You Must Try

Name: Caramel Apple Cupcakes
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 1/2 cups (195g) all-purpose flour; 1 1/2 tsp baking powder; 1 tsp ground cinnamon; 1/8 tsp ground nutmeg; 1/4 tsp salt; 1/4 cup (56g) unsalted butter, room temperature; 1/4 cup (60ml) vegetable oil; 1/4 cup (52g) granulated sugar; 1/2 cup (112g) packed brown sugar; 3/4 tsp vanilla extract; 3 tbsp (43g) sour cream; 2 large eggs; 3/4 cup (180ml) milk; 1 cup finely chopped apple (Granny Smith or Honeycrisp); 1 1/4 cups (280g) unsalted butter, room temperature (for frosting); 5 cups (575g) powdered sugar (for frosting); 4–6 tbsp caramel sauce (for frosting); Pinch of ground cinnamon (optional, for frosting); Additional caramel sauce, for drizzling; Apple slices, for decorating

Caramel Apple Cupcakes

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These Caramel Apple Cupcakes feature moist spiced apple cake topped with a rich, creamy caramel buttercream frosting—perfect for fall gatherings or anytime you crave something cozy and sweet.

Author: Emily
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Yield: 14–16 cupcakes
Category: Dessert
Method: Oven
Cuisine: American
Diet: Vegetarian

Ingredients

1 1/2 cups (195g) all-purpose flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 tsp salt
1/4 cup (56g) unsalted butter, room temperature
1/4 cup (60ml) vegetable oil
1/4 cup (52g) granulated sugar
1/2 cup (112g) packed brown sugar
3/4 tsp vanilla extract
3 tbsp (43g) sour cream
2 large eggs
3/4 cup (180ml) milk
1 cup finely chopped apple (Granny Smith or Honeycrisp)
1 1/4 cups (280g) unsalted butter, room temperature (for frosting)
5 cups (575g) powdered sugar (for frosting)
4–6 tbsp caramel sauce (for frosting)
Pinch of ground cinnamon (optional, for frosting)
Additional caramel sauce, for drizzling
Apple slices, for decorating

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Instructions

Preheat oven to 350°F (176°C) and line a cupcake pan with liners.
In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
In a large bowl, cream together butter, oil, granulated sugar, and brown sugar for 3-4 minutes until fluffy.
Add vanilla extract and sour cream; mix well.
Add eggs one at a time, mixing after each addition.
Mix in half the dry ingredients, then the milk, then the remaining dry ingredients until just combined.
Fold in chopped apples gently.
Fill liners 3/4 full and bake for 15–18 minutes, or until a toothpick inserted comes out clean.
Cool cupcakes on a wire rack.
To make the frosting, beat butter until creamy. Add half the powdered sugar and mix.
Add caramel sauce, then the remaining powdered sugar, and beat until smooth. Adjust caramel to reach desired consistency.
Pipe frosting onto cooled cupcakes. Drizzle with caramel sauce and top with apple slice if desired.

Notes

Dice apples finely to prevent sinking.
Toss apple pieces in flour before mixing in batter.
Use thick homemade caramel sauce for better frosting stability.
Refrigerate frosted cupcakes for 2–3 days, but serve at room temperature.
Add toppings like chopped nuts or crumble for variation.

Find it online: https://www.foodienarium.com/caramel-apple-cupcakes-recipe/