Caramel Apple Cupcakes

Delectably Delicious Fall Cupcakes

With fall in full swing and Halloween right around the corner, you might be planning a fun party or festival where caramel apples are a must. Well, here’s a new way to spice up this traditional treat. These Caramel Apple Cupcakes are fun to make, super cute, and delectably delicious!

If you’ve already tried my Apple Nachos, my Baked Apple Fritters or my Fresh Apple Cake, you know I’m not messing around when it comes to fall apple desserts.

Easier to Eat Than Traditional Caramel Apples

By replacing whole apples with moist spiced apple cupcakes and covering them with gooey caramel and crunchy nuts, you’ve got yourself some tasty treats for the Halloween season. With a popsicle stick inserted in the center, you still get the full caramel apple experience with even more flavor and fun.

I’m excited to hear how much of a hit these cupcakes are at your Fall and Halloween celebrations. Everyone is sure to be praising your festive creativity! Moist apple cupcakes covered in gooey caramel and crunchy nuts…And a wooden popsicle stick stuck in the middle for the full effect.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

• All-purpose flour: gives the cupcakes their body and helps everything hold together. You can use a 1:1 gluten free all-purpose flour or swap with whole wheat flour for a nuttier flavor.
• Baking powder: makes the cupcakes rise and stay fluffy instead of dense.
• Ground cinnamon: adds warmth and flavor. Pairs beautifully with the apples and caramel.
• Kosher Salt: balances sweetness and enhances all the other flavors.
• Large eggs: binds the batter and help create a tender crumb. For egg-free, try flax eggs (1 tbsp ground flax + 3 tbsp water per egg) or use 1/4 cup applesauce in place of each egg.
• Light brown sugar: adds moisture and a deeper caramel note.
• Granulated sugar: adds sweetness and helps with the tender texture. Using both light brown sugar and granulated sugar give the cupcakes flavor complexity and the right balance of crisp edges with soft insides.
• Canola oil: keeps the cupcakes moist and tender. Unlike butter, oil makes them softer for longer. You can substitute with any neutral oil (vegetable, avocado, grapeseed) or even melted coconut oil (for added flavor).
• Vanilla extract: rounds out the flavors and adds warmth. A splash of almond extract with the vanilla can make the apple pop even more.
• Apples: The star of the recipe! They add moisture, sweetness and a little texture. Use a firm apple (like Honeycrisp or Granny Smith) so it doesn’t turn mushy. If the shredded apples have a lot of liquid, pat them dry before folding into the batter so the batter doesn’t get too wet.
• Caramel squares: creates that classic creamy, gooey topping that makes the “caramel apple” vibe.
• Half-and-half: thins out the melted caramel squares just enough so you can spread it smoothly over the cupcakes without it hardening into a sticky lump. Without the half-and-half, the caramel would seize up quickly and be difficult to spread. If you use milk instead, use less as it will create a looser topping and will need longer to set before spreading. You can use heavy cream, but it will be richer and thicker so spread.
• Pecans: adds crunch and flavor contrast to the sweet, soft cake. Feel free to substitute with walnuts, almonds, or sunflower seeds (if nut-free). Even crushed pretzels, cookies, or seasonal candies would give great crunch.

Supplies:

• Large mixing bowl
• 12-cup cupcake pan
• Baking liners
• Small saucepan
• Wire cooling rack
• Mini wooden popsicle sticks. You can always use pretzel sticks or cookie wafer sticks for something edible. Or you can use decorated paper straws or cinnamon sticks for something more festive.

Watch Me Make It!

Step into the kitchen with me to make these caramel apple cupcakes!

How to Make Caramel Apple Cupcakes

• Preheat oven to 350°F. Line a 12-cup cupcake pan with baking liners.
• In a medium bowl, whisk together the flour, baking powder, cinnamon and salt.
• In a large bowl, whisk together the eggs, brown sugar and granulated sugar until smooth.

• Whisk in the oil and vanilla.
• Stir the flour mixture into the wet mixture until just combined.

• Fold in the shredded apples.
• Spoon the batter into the prepared cupcake liners until each cup is almost full.
• Bake until golden and a toothpick inserted in the center comes out dry, about 25 to 30 minutes.

• Transfer to a wire rack to cool completely.
• In a small saucepan, melt the caramels and half-and-half over low heat until smooth. Remove from heat and let cool for about 10 minutes until slightly thickened.
• Spread thickened caramel generously on each cooled cupcake and immediately sprinkle with chopped pecans.
• Insert a mini popsicle stick into the center of each cupcake.

Storage

Caramel apple cupcakes can be stored at room temperature for a day or two or in the refrigerated for up to 3 days. Allow to come to room temperature before serving.

The caramel topping does not freeze and thaw well (it can turn grainy or separate) so I do not recommend freezing them after they are topped.

You can freeze the plain cupcakes by letting them cool completely and then wrapping each one tightly in plastic wrap and placing in a freezer-safe bag or container. They’ll keep in the freezer for up to 2 months. Just let thaw a room temperature for 1-2 hours before adding the caramel topping and pecans.