Apple Pie Cupcakes with Salted Caramel Frosting
These easy apple pie cupcakes combine moist, warmly spiced apple cupcakes with creamy salted caramel frosting. Fresh apples, cinnamon, nutmeg, brown sugar, and vanilla create classic apple pie flavor, while a caramel drizzle adds a rich finishing touch.
Equipment
- 12-cup muffin pan
- Paper cupcake liners
- Mixing bowls
- Electric hand mixer or stand mixer
- Whisk
- Rubber Spatula
- Measuring cups and spoons
- Box grater or sharp knife
- Wire cooling rack
- Piping bag and tip
Ingredients
For the Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup unsalted butter
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 2 large eggs
- 1/3 cup milk
- 2 teaspoons vanilla extract
- 1 1/2 cups peeled and diced or shredded apples
- 1/4 teaspoon salt
For the Salted Caramel Frosting
- 3/4 cup unsalted butter softened
- 1/4 cup salted caramel sauce
- 1 1/2 to 2 cups confectioners' sugar
- 1 tablespoon heavy cream
- 1/8 teaspoon fine sea salt
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- Peel, core, and finely dice or shred the apples.
- Whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt in a medium bowl.
- Beat the butter, brown sugar, and granulated sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients, alternating with the milk, and mix just until combined.
- Gently fold the prepared apples into the batter.
- Divide the batter evenly between the cupcake liners, filling each about two-thirds to three-quarters full.
- Bake for 18 to 22 minutes, until the cupcakes are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack and cool completely.
- Beat the softened butter until smooth and creamy.
- Gradually add the confectioners' sugar and beat until incorporated.
- Add the salted caramel sauce and heavy cream, then beat until the frosting is light and fluffy.
- Mix in the sea salt and adjust the frosting consistency with a little more confectioners' sugar if needed.
- Pipe the frosting onto the completely cooled cupcakes and drizzle with additional salted caramel sauce before serving.
Notes
Nutritional Information per cupcake, including frosting.
- Calories: 450 kcal
- Carbohydrates: 58 g
- Protein: 4 g
- Fat: 23 g
- Saturated Fat: 14 g
- Cholesterol: 85 mg
- Sodium: 300 mg
- Sugar: 40 g
- Fiber: 1 g
