Caramel Apple Cupcakes with Cinnamon Frosting
These moist apple cupcakes are swirled with rich caramel and topped with a creamy cinnamon buttercream frosting, creating the perfect fall dessert. They offer a delightful balance of sweet, tart, and spicy flavors in every bite.
Ingredients
Ingredients
- 1.5 cups all-purpose flour spooned and leveled
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup unsalted butter softened to room temperature
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup apples peeled and finely diced (about 1 medium apple)
- 1/2 cup caramel sauce store-bought or homemade, for swirling
- 1/2 cup unsalted butter for frosting, softened
- 2 cups powdered sugar sifted
- 1 tsp ground cinnamon for frosting
- 1 tbsp milk or as needed for consistency
Notes
Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving. Make-Ahead: Cupcakes can be baked and frosted up to 1 day in advance; store covered in the refrigerator. Variations: Substitute the apple with pear or add chopped nuts to the batter. For a dairy-free version, use vegan butter and dairy-free caramel sauce. Serving Suggestion: Pair with a warm cup of apple cider or coffee for a cozy treat.