Description
These caramel apple cupcakes are soft, spiced, and filled with apple flavor, topped with sweet caramel drizzle. Perfect for fall gatherings and cozy treats.
Ingredients
- 2 eggs, room temperature
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 tsp vanilla extract
- 1 1/2 cups finely chopped apples (peeled)
- 1/2 cup sour cream
- 1/2 cup caramel sauce, plus extra for drizzling
- 1 cup buttercream frosting (vanilla or caramel)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, cream butter with granulated and brown sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
- Stir in sour cream and gently fold in the dry ingredients until just combined. Mix in chopped apples.
- Divide batter evenly into liners and bake for 18–20 minutes, or until a toothpick comes out clean. Let cool completely.
- Fill cupcakes with caramel sauce by cutting a small center hole and spooning in caramel. Frost with buttercream and drizzle extra caramel on top.
Notes
Store cupcakes in an airtight container for up to 3 days at room temperature or refrigerate for up to 5 days. Best served slightly warm with extra caramel drizzle.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American