Caramel Apple Cupcakes
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These Caramel Apple Cupcakes are the perfect blend of easy and impressive. Made from a cake mix, this foolproof recipe gives you bakery-worthy cupcakes with minimal effort. The combination of apple and caramel brings the classic fall flavors to life in a simple, delicious way. Whether for a special occasion or a weekday treat, these cupcakes are sure to be a hit.
For more cupcake inspiration, head over to my Cakes & Cupcakes section, where you’ll find plenty of delicious options. If you’re in the mood for more apple goodness, try my Apple Pie Crescent Rolls—a quick and easy dessert that’s perfect for fall. And don’t miss out on the Apple Cinnamon Roll Bake, a cozy and comforting dish that’s ideal for breakfast or dessert.
Why You’ll Love This Recipe
- Bakery-Worthy Results: You get professional-quality cupcakes without the hassle, perfect for impressing guests.
- Fall Flavors: The combination of apple and caramel captures the essence of fall in every bite.
- Foolproof Recipe: This recipe is reliable and straightforward, reducing the risk of baking mishaps.
- Crowd-Pleaser: These cupcakes are sure to be a hit at any gathering, from family dinners to holiday parties.
I’ve got to tell you about these Caramel Apple Cupcakes that are basically fall in a bite. I started recipe testing this after a trip to our local corn maze, where I tried a caramel apple treat that was so good, I knew I had to recreate it at home. After a few delicious experiments, I’ve nailed down a foolproof version that’s ridiculously easy to make—thanks to a little help from a cake mix. Trust me, these apple and caramel cupcakes taste like you spent all day baking, but they come together in no time.
Now, let’s talk apples because not all apples are created equal for this recipe. I’ve found that Granny Smiths are the real MVPs here—they add just the right amount of tartness to balance the sweet caramel. If you prefer something a bit sweeter, Honeycrisp or Fuji apples are great options too. Whether you’re making these for a fall party or just to treat yourself, this recipe is seriously a must-try.
Ingredients You Need
Before you dive into baking these delicious caramel apple cupcakes with cake mix, let’s take a quick look at the key ingredients that make them so special. Each one plays a crucial role in creating that perfect balance of flavors and textures. Here are a few tips to help you get the most out of each ingredient, ensuring your cupcakes turn out just right every time.
- Spice Cake Mix: This mix is your secret weapon for quick and flavorful cupcakes. It’s already packed with warm spices, so you’re saving time and adding depth to the flavor with minimal effort.
- Apples: Go for Granny Smith apples if you like a tart contrast, or Honeycrisp for a sweeter bite. Peel and dice them finely so they mix evenly into the batter.
- Brown Sugar: This rich, molasses-flavored sugar adds a deeper sweetness to the cupcakes, giving them that caramel-like flavor.
- Powdered Sugar: Perfect for making a smooth, sweet filling. Sift it first to avoid any lumps in your frosting or drizzle.
- Cinnamon: A dash of cinnamon enhances the spice cake mix and ties together the fall flavors. Don’t skip it—it’s what makes these cupcakes taste like a warm hug.
- Butter: Use unsalted butter to control the saltiness of the recipe. Make sure it’s at room temperature for easier mixing and a smoother batter.
- Milk: Adds moisture to your batter, making the cupcakes soft and tender. Whole milk gives the richest texture, but any milk will do in a pinch.
How To Make Caramel Apple Cupcakes
Now that you’re ready to whip up these apple cupcakes with cake mix, let’s walk through the simple steps to bring them to life. From the tender apple filling to the rich caramel frosting, this guide will make sure your cupcakes turn out perfectly every time. Here’s how to do it!
- Cupcakes: Preheat your oven to 350°F and line two 12-cup muffin tins with paper liners. In a mixing bowl, combine the cake mix, eggs, oil, milk, and vanilla, then whisk until smooth, about 2 minutes. Fill each muffin cup 2/3 full with batter and bake for 15-18 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.
- Apple Filling: In a small pot, combine diced apples, lemon juice, brown sugar, and cinnamon. Cook over low/medium heat, stirring constantly, until the apples are tender (about 5 minutes). Let it cool slightly. Use a paring knife or cupcake corer to remove the center of each cupcake, then spoon in 1-2 tablespoons of the apple filling and replace the removed top.
- Caramel Frosting: In a small pot, heat brown sugar and butter to a boil, whisking constantly for 2 minutes. Slowly add milk, whisking until fully combined, and bring back to a boil. Remove from heat and let it cool slightly. Beat in powdered sugar with a hand mixer until smooth, then frost the cooled cupcakes.
Storage and Make-Ahead Instructions
- Storing Leftovers: If you have any leftovers of this caramel apple cupcake recipe, store them in an airtight container at room temperature for up to 2 days. For longer storage, you can keep them in the refrigerator for up to 5 days. Just make sure to bring them back to room temperature before serving to enjoy their full flavor and texture.
- Make-Ahead Tips: To get ahead on prep, you can bake the cupcakes a day in advance. Store them in an airtight container once cooled. The apple filling can also be made a day ahead and kept in the refrigerator. Assemble and frost the cupcakes on the day you plan to serve them for the freshest taste.
- Freezing: If you want to freeze the apple cupcakes, do so without the frosting. Wrap each cooled cupcake individually in plastic wrap and place them in a freezer-safe bag or container. They’ll keep well in the freezer for up to 3 months. When you’re ready to serve, thaw the cupcakes at room temperature and frost them just before serving.
Expert Tips:
Choose the Right Apples: For the best flavor, use tart apples like Granny Smith, which balance the sweetness of the caramel and cake. If you prefer a sweeter taste, Honeycrisp or Fuji are great alternatives.
Don’t Overfill the Cupcake Liners: To avoid overflow, fill each cupcake liner only about 2/3 full. This allows room for the cupcakes to rise without spilling over the edges.
Cooling is Key: Make sure the cupcakes are completely cool before filling or frosting them. Warm cupcakes can cause the filling to leak and the frosting to melt, resulting in a messy finish.
Core the Cupcakes Carefully: When removing the center of each cupcake for the filling, be careful not to go all the way to the bottom. Leave a small layer of cake at the base to prevent the filling from leaking out.
Test the Caramel: When cooking the caramel for the frosting, keep an eye on the color. It should be a rich amber, which indicates that it’s perfectly cooked. Too light, and the flavor won’t be as deep; too dark, and it might taste bitter.
Recipe FAQs
Absolutely! While spice cake mix adds a warm, seasonal flavor, you can easily swap it out for vanilla or yellow cake mix if you prefer a milder taste for these apple pie cupcakes with cake mix.
Yes, you can make the caramel frosting ahead of time, but it will firm up as it cools. If this happens, gently reheat it and whisk until smooth before frosting the cupcakes.
It’s best to freeze the cupcakes without the apple filling or frosting. However, if you need to freeze them fully assembled, just be aware that the texture of the apple filling might change slightly after thawing.
No problem! You can use a small paring knife to gently cut out the center of the cupcake. Simply cut a small circle in the middle, twist, and pull it out.
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Caramel Apple Cupcakes
Ingredients
Cupcakes:
- 1 (15.25 oz) spice cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup milk
- 1 teaspoon vanilla
Apple Filling:
- 1 large apple (diced)
- 2 teaspoons lemon juice
- 2 tablespoons brown sugar
- 1/8 teaspoon cinnamon
Salted Caramel Buttercream
- 1/2 cup butter
- 1 cup brown sugar
- 1/4 cup milk
- 2 cups powdered sugar
Instructions
Cupcakes:
- Preheat the oven to 350 degrees. Line two, 12 cup, muffin tins with paper liners and set aside.
- Combine the cake mix, eggs, oil, milk, and vanilla in a mixing bowl. Whisk until combined and smooth, about 2 minutes.
- Spoon the batter into the prepared cupcake tin, filling each muffin cup 2/3 full. Bake 15-18 minutes or until a toothpick comes out clean.
- Allow your cupcakes to cool completely.
Apple Filling:
- Combine the diced apples, lemon juice, brown sugar, and cinnamon to a small pot.
- Place the pot onto a burner set to low/medium heat. Bring to a boil, stirring constantly.
- Cook for 5 minutes, or until the apples are tender. Allow to cool slightly.
- Remove the center of each cupcake using a paring knife or cupcake corer. Spoon 1-2 tablespoons of the apple filling into each cupcake and replace the removed top piece.
Caramel Frosting:
- Combine the brown sugar and butter in a small pot. Heat to a boil and allow to cook 2 minutes, whisking constantly.
- Slowly add the milk to the caramel mixture, being sure to whisk to mix fully. Cook until the mixture comes to a boil.
- Remove the pan from the heat and allow the caramel to cool slightly.
- Using a hand mixer, add in the powdered sugar and beat until smooth.
- Frost the cooled cupcakes.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Buttercream was WAY too loose. It was more like a syrup than frosting. Flavor was good but consistency was not. I could only add a min of extra sugar or it would be too sweet.
Thank you for the recipe for the cake and filling. Both were delicious!
Hi Vicki, If you found the buttercream loose it is possible the brown sugar and the butter wasn’t cooked long enough. It needs to be at a full boil before you start the two minute timer. I appreciate you taking the time to review and comment. I’ll update the instructions to be more clear.
Not sure what I did wrong, but my butter cream was way too stiff. I was expecting more of a whipped consistency the longer I whipped it but sadly it never got to that point. What did I do wrong? By the way, Wenning hardand and cooled. It was really stiff and not very pleasant at all. It was also greeny in which I thought that cooking it a little bit longer with melt the sugar better, but two minutes was definitely not enough.
Excuse all the typos. I meant to say, “when it hardened and cooled old….” Also “grainy”
Hi Carmen. Did you let the caramel cool? I haven’t made this one in a while but would be willing to whip up a batch to troubleshoot with you.
FYI — I couldn’t access the links to the filling and icing at the bottom of the instructions. But the links in the description at the top works. Just wanted to let you know.
I’m going to try these babies out for our teacher appreciation luncheon tomorrow. Thanks!
Thanks Renee. I moved the links and they should be working now.