Spiced apple cupcakes covered with gooey caramel and crunchy nuts for fun and tasty Caramel Apple Cupcakes. A fall treat!

Caramel Apple 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!

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 Halloween celebration. Everyone is sure to be praising your festive creativity!

Caramel Apple Cupcakes

Moist apple cupcakes…

Caramel Apple Cupcakes

Caramel Apple Cupcakes

Caramel Apple Cupcakes

Covered in gooey caramel and crunchy nuts…

Caramel Apple Cupcakes

Caramel Apple Cupcakes

Caramel Apple Cupcakes

And a wooden popsicle stick stuck in the middle…

Caramel Apple Cupcakes

Grab yourself one before they are all gobbled up!



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Caramel Apple Cupcakes

  • Author: Maegan - The BakerMama
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 12 1x
  • Category: Dessert


Moist spiced apple cupcakes covered with gooey caramel and crunchy nuts for a fun and tasty fall treat!


  • 11/4 cups Gold Medal® all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3 medium apples (about 1 pound), peeled and shredded
  • 20 caramels
  • 3 tablespoons half-and-half
  • 1 cup finely chopped pecans
  • 12 Popsicle sticks


  1. Preheat oven to 350°F. Line a cupcake pan with baking liners. Cut about an inch off of each popsicle stick with sharp scissors.
  2. In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
  3. In a medium bowl, whisk together the eggs, brown sugar and granulated sugar until smooth. Whisk in the oil and vanilla. Stir into the flour mixture until just combined. Fold in the shredded apples.
  4. Spoon the batter into the prepared baking pan until each cup is almost full. Bake until golden and a toothpick inserted in the center comes out dry, 25 to 30 minutes. Transfer to a wire rack to cool completely.
  5. In a small saucepan, cook the caramels and half-and-half over low heat until smooth. Remove from heat and let cool for about 5 minutes. Spread caramel frosting generously on each cooled cupcake and immediately sprinkle with chopped pecans. Insert a popsicle stick, cut side down, into the center of each cupcake.

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Recipe rating


    1. It is my recipe as I created it for Gold Medal Flour on October 12, 2012. Thanks for looking out for us though! 🙂

  1. Hi Maegan,
    Can I freeze the cupcakes, maybe for two
    weeks and just spread the caramel the day Im gone serve them?

    1. Hi Vivian! They should freeze just fine. Let them cool completely, place them on a baking sheet in the freezer for about 2 hours and then transfer to a freezer-safe resealable baggie to freeze until ready to use. Enjoy!