This apple cupcakes with salted caramel frosting recipe combines warm fall flavors and a rich, creamy topping that’s impossible to resist. These cupcakes are soft, spiced with cinnamon and nutmeg, and filled with sweet apple bits, making every bite taste like autumn.
The salted caramel frosting adds the perfect touch of indulgence, making these cupcakes a standout treat for fall gatherings or anytime you’re craving something cozy and special.
The first time I made these cupcakes, the aroma of apples and spices baking in the oven filled my kitchen and took me straight to my favorite fall memories.
Whether you’re making these for a family get-together, a bake sale, or just as a treat for yourself, this recipe is easy to follow and absolutely worth the effort.
Let’s bake something delicious!
What’s Inside This Recipe?
Ingredients
For the Cupcakes:
- 1 ½ cups (188g) all-purpose flour
- 1 tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup (113g) unsalted butter, melted & slightly cooled
- ⅔ cup (135g) packed brown sugar
- ⅓ cup (65g) granulated sugar
- 2 large eggs, room temperature
- ⅓ cup (80ml) milk, room temperature
- 2 tsp pure vanilla extract
- 1 large apple, peeled & finely chopped (about 1 ½ cups/180g)
For the Salted Caramel Frosting:
- ½ cup (113g) unsalted butter, cut into 4 pieces
- 1 cup (200g) packed brown sugar
- 5 tbsp heavy cream, divided
- ¼ tsp salt
- 2 cups (240g) confectioners’ sugar
- Optional garnish: extra caramel drizzle & apple slices
How to Make Apple Cupcakes with Salted Caramel Frosting
These cupcakes are simple to bake, even if you’re new to cupcake recipes. Here’s how to bring them together step by step:
Preheat and prepare.
Start by preheating your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners and a second pan with 2 liners, as this recipe makes about 14 cupcakes. Set aside.
Mix the dry ingredients.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This will be the base of your cupcake batter.
Combine the wet ingredients.
In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth. Add the eggs and vanilla extract, then whisk in the milk until fully combined.
Bring it all together.
Slowly pour the wet ingredients into the bowl of dry ingredients. Gently stir until just combined—don’t worry if the batter has a few small lumps. Finally, fold in the chopped apples for that signature apple flavor in every bite.
Bake the cupcakes.
Fill each cupcake liner about 3/4 of the way full with batter. Bake for 21–23 minutes, rotating the pan halfway through to ensure even baking. The cupcakes are ready when a toothpick inserted in the center comes out clean. Let them cool completely before frosting.
Make the salted caramel frosting.
To start the frosting, melt the butter and brown sugar together in a medium saucepan over medium heat, stirring constantly. Once melted, add 3 tablespoons of heavy cream and salt.
Whisk well, then let the mixture boil until it reaches 230°F (110°C) on a candy thermometer. This takes just under 2 minutes. Remove from heat and let the caramel cool slightly in a heat-proof bowl for 15–20 minutes.
Finish the frosting by sifting in the confectioners’ sugar and adding the remaining 2 tablespoons of heavy cream. Beat the mixture with a handheld or stand mixer on medium-low speed until smooth, then increase to high speed for 1 minute. Let the frosting sit for 20–30 minutes to thicken before piping onto the cupcakes.
Frost the cupcakes.
Once the cupcakes are completely cool, frost them with the salted caramel frosting. I recommend using a piping bag with a Wilton 2A tip for a polished look. For an extra special touch, drizzle with salted caramel sauce and garnish with thin apple slices.
How to Serve
These Apple Cupcakes with Salted Caramel Frosting are perfect for fall celebrations, but they’re also a lovely treat for everyday dessert.
- Serve them with a warm mug of apple cider or a spiced chai latte for an extra cozy pairing.
- For a fun presentation, try arranging them on a rustic wooden platter or a tiered cupcake stand. The golden caramel drizzle and apple garnish make them look just as amazing as they taste.
Storing and Enjoying Leftovers
- Store leftover cupcakes in an airtight container at room temperature for up to one day.
- For longer storage, refrigerate them for up to 5 days.
- If you’re transporting these cupcakes, a cupcake carrier is a great option to keep the frosting intact.
- To enjoy refrigerated cupcakes, let them sit at room temperature for about 30 minutes before serving.
Top Tips for Customizing Your Apple Cupcakes
- Swap the apples: Try chopped pears or even grated zucchini for a twist on this recipe.
- Add crunch: Fold in 1/2 cup of chopped walnuts or pecans for added texture.
- Go gluten-free: Use a 1:1 gluten-free baking flour to make this recipe gluten-free.
- Spice it up: Add a pinch of ground ginger or cloves for even more fall flavor.
Your Questions About Apple Cupcakes with Salted Caramel Frosting Answered
Can I use a different frosting?
Absolutely! Cream cheese frosting or a simple vanilla buttercream would also pair wonderfully with these cupcakes.
Do I need a candy thermometer for the frosting?
While it’s helpful for accuracy, you can gauge the caramel’s readiness by its thick, bubbling texture. Just keep a close eye on it.
Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day in advance and store them (unfrosted) in an airtight container. Frost them on the day you plan to serve.
What kind of apples work best?
I recommend using a sweet-tart variety like Honeycrisp, Granny Smith, or Fuji for the best flavor and texture.
Can I freeze these cupcakes?
You can freeze the unfrosted cupcakes for up to 3 months. Thaw them in the fridge overnight and frost before serving.
Moist apple spice meets rich salted caramel!
These Apple Cupcakes with Salted Caramel Frosting are the ultimate fall dessert, soft, spiced, and topped with a decadent caramel frosting. Whether you’re baking for a holiday, a party, or just for fun, I know you’ll love how easy and rewarding this recipe is.
If you try this recipe, I’d love to hear about it! Leave a comment below or tag me on social media so we can share the joy of baking together. And if you’re looking for more fall-inspired treats, check out some of my other favorites on WandaRecipes.com.
Happy baking!
Apple Cupcakes with Salted Caramel Frosting
Ingredients
For the Cupcakes:
- 1 ½ cups 188g all-purpose flour
- 1 tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup 113g unsalted butter, melted & slightly cooled
- ⅔ cup 135g packed brown sugar
- ⅓ cup 65g granulated sugar
- 2 large eggs room temperature
- ⅓ cup 80ml milk, room temperature
- 2 tsp pure vanilla extract
- 1 large apple peeled & finely chopped (about 1 ½ cups/180g)
For the Salted Caramel Frosting:
- ½ cup 113g unsalted butter, cut into 4 pieces
- 1 cup 200g packed brown sugar
- 5 tbsp heavy cream divided
- ¼ tsp salt
- 2 cups 240g confectioners’ sugar
Optional garnish:
- extra caramel drizzle & apple slices
Instructions
Preheat and prepare.
- Start by preheating your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners and a second pan with 2 liners, as this recipe makes about 14 cupcakes. Set aside.
Mix the dry ingredients.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This will be the base of your cupcake batter.
Combine the wet ingredients.
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth. Add the eggs and vanilla extract, then whisk in the milk until fully combined.
Bring it all together.
- Slowly pour the wet ingredients into the bowl of dry ingredients. Gently stir until just combined—don’t worry if the batter has a few small lumps. Finally, fold in the chopped apples for that signature apple flavor in every bite.
Bake the cupcakes.
- Fill each cupcake liner about 3/4 of the way full with batter. Bake for 21–23 minutes, rotating the pan halfway through to ensure even baking. The cupcakes are ready when a toothpick inserted in the center comes out clean. Let them cool completely before frosting.
Make the salted caramel frosting.
- To start the frosting, melt the butter and brown sugar together in a medium saucepan over medium heat, stirring constantly. Once melted, add 3 tablespoons of heavy cream and salt.
- Whisk well, then let the mixture boil until it reaches 230°F (110°C) on a candy thermometer. This takes just under 2 minutes. Remove from heat and let the caramel cool slightly in a heat-proof bowl for 15–20 minutes.
- Finish the frosting by sifting in the confectioners’ sugar and adding the remaining 2 tablespoons of heavy cream. Beat the mixture with a handheld or stand mixer on medium-low speed until smooth, then increase to high speed for 1 minute. Let the frosting sit for 20–30 minutes to thicken before piping onto the cupcakes.
Frost the cupcakes.
- Once the cupcakes are completely cool, frost them with the salted caramel frosting. I recommend using a piping bag with a Wilton 2A tip for a polished look. For an extra special touch, drizzle with salted caramel sauce and garnish with thin apple slices.
Notes
How to Serve
- These apple spice cupcakes with salted caramel frosting are perfect for fall celebrations, but they’re also a lovely treat for everyday dessert.
- Serve them with a warm mug of apple cider or a spiced chai latte for an extra cozy pairing.
- For a fun presentation, try arranging them on a rustic wooden platter or a tiered cupcake stand. The golden caramel drizzle and apple garnish make them look just as amazing as they taste.
Storing and Enjoying Leftovers
- Store leftover cupcakes in an airtight container at room temperature for up to one day.
- For longer storage, refrigerate them for up to 5 days.
- If you’re transporting these cupcakes, a cupcake carrier is a great option to keep the frosting intact.
- To enjoy refrigerated cupcakes, let them sit at room temperature for about 30 minutes before serving.
Top Tips for Customizing Your Apple Spice Cupcakes
- Swap the apples: Try chopped pears or even grated zucchini for a twist on this recipe.
- Add crunch: Fold in 1/2 cup of chopped walnuts or pecans for added texture.
- Go gluten-free: Use a 1:1 gluten-free baking flour to make this recipe gluten-free.
- Spice it up: Add a pinch of ground ginger or cloves for even more fall flavor.
