Caramel Apple Cupcakes

Caramel Apple Cupcakes are a moist cinnamon cake filled with a spiced apple compote and topped with an easy salted caramel buttercream! These fall-inspired treats combine all the flavors of a classic caramel apple in convenient cupcake form, ready in under an hour.

These caramel apple cupcakes are essentially a handheld version of everything we love about fall desserts. Why deal with the messy process of eating an actual caramel apple when you can enjoy all those flavors in a perfectly portioned cupcake? 

The cinnamon cake is adapted from my cinnamon cupcakes, and the apple compote is basically a finer cut apple pie filling. And that salted caramel buttercream? I use my homemade salted caramel sauce in the frosting, though store-bought works in a pinch if you’re short on time!

Key Ingredients & Substitutions

• Buttermilk: Low-fat buttermilk is the secret to that incredibly moist, tender crumb. The acidity helps break down gluten and creates a soft texture that almost melts on your tongue. You can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup of milk and letting it sit for 5 minutes.
• Saigon Cinnamon: I specifically use Saigon cinnamon for its more intense, slightly sweeter flavor compared to regular cinnamon. If you only have regular cinnamon, that works fine—you might just want to add an extra ¼ teaspoon.
• Granny Smith Apples: Tart Granny Smith apples hold their shape during cooking and provide the perfect contrast to the sweet caramel. You could also use Honeycrisp or another firm, tart apple variety.
• Salted Caramel Sauce: Homemade salted caramel sauce takes this frosting to another level, but quality store-bought caramel works too. Just make sure it’s cooled before adding it to the buttercream.

See the recipe card for full information on ingredients and quantities.

Variations for Caramel Apple Cupcakes

• Add some bourbon: Stir 1-2 tablespoons of bourbon into the apple compote for a more adult flavor profile. This pairs beautifully with the caramel, similar to how I use it in my cherry caramel ice cream.
• Use a different cupcake as the base! Try the caramel cake from my chocolate caramel cupcakes or lean into fall with pumpkin cupcakes as the base. 
• Change up the frosting: You could also top these with cream cheese buttercream frosting for a tangier option, or even maple frosting for extra fall flavor. This recipe uses an American buttercream recipe as the base to which we add caramel sauce, but I have also used both Swiss Meringue Buttercream and Italian meringue buttercream as less sweet options. 
• Add some crunch: Top the frosted cupcakes with chopped toasted pecans or walnuts for added texture. You could even press chopped nuts into the sides of the frosting for a fancy finish, similar to how I decorate my carrot cake cupcakes.

How to Make Caramel Apple Cupcakes

Use these instructions to make perfect caramel apple cupcakes every time! Further details and measurements can be found in the recipe card below.

Step 1: Make the apple compote first. In a small saucepan, combine the diced apple, brown sugar, lemon juice, and cinnamon. Taste and adjust sweetness if needed. Stir in the cornstarch, then set over medium heat, stirring frequently until the apples begin releasing their juices.

Step 2: Reduce heat to low and simmer for 15-25 minutes until the apples are crisp-tender and the sauce has thickened. Remove from heat and let cool completely while you prepare the cupcakes (photo 2).

Step 3: Preheat the oven to 350°F and line a standard 12-cup muffin tin with cupcake liners.

Step 4: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.

Step 5: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes. The mixture should look pale and almost double in volume.

Step 6: Add the eggs one at a time, beating well after each addition. Add the vanilla with the last egg. Scrape down the sides of the bowl between each addition to ensure even mixing.

Step 7: With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with flour. Scrape down the sides as needed. Stop mixing as soon as the last bit of flour disappears.

Step 8: Scoop or pour the batter into the prepared liners until they’re about ¾ full. I use a large cookie scoop for even portions. Combine the cinnamon and superfine sugar, then sprinkle generously over each cupcake.

Step 9: Bake for 15-20 minutes, checking at 15 minutes. The cupcakes are done when a toothpick inserted into the center comes out with a few clinging crumbs but no wet batter. Don’t overbake—these are meant to be moist!

Step 10: Remove from the tin immediately and transfer to a wire rack. Let cool completely before filling and frosting.

Step 11: Make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar on medium-high speed until combined, about 2 minutes.

Step 12: Add the cream and continue beating until light and fluffy, about 3 minutes. Slowly pour in the cooled salted caramel and beat until fully combined. If the frosting is too loose, add more powdered sugar; if too stiff, add a splash more cream.

Step 13: Cut a cone-shaped piece out of the center of each cooled cupcake. You can use a paring knife or a cupcake corer. Set the tops aside.

Step 14: Fill each cavity about ⅔ full with the cooled apple compote. Place the cut-out cake piece back on top—it will stick up slightly, but the frosting will cover it.

Step 15: Pipe or spread the salted caramel buttercream on top of each cupcake. I like to use a large star tip for a pretty swirl, but spreading with an offset spatula 

Before You Go

I hope you enjoyed these fall-inspired caramel apple cupcakes! Check out our other delicious cupcake recipes like these vanilla cupcakes! Consider diving into all our  Thanksgiving recipes or sweet and savory apple recipes or just our best apple desserts!