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Caramel Apple Cupcakes

Caramel apple cupcakes are tender, cinnamon-spiced cakes with finely diced apple, topped with fluffy caramel frosting and a drizzle of caramel sauce. Bake them in a standard muffin pan and cool completely before frosting for a neat finish.
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Prep Time 20 minutes
Cook Time 22 minutes
cooling 5 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the cupcakes
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.25 tsp fine salt
  • 0.5 cup neutral oil such as canola or vegetable oil
  • 0.75 cup light brown sugar packed
  • 2 eggs large
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
  • 1 cup apple peeled, finely diced; from about 1 medium apple
For the caramel frosting and drizzle
  • 1 cup unsalted butter softened
  • 4 cup powdered sugar
  • 0.5 cup caramel sauce thick, divided
  • 1 tbsp heavy cream

Equipment

  • 1 standard 12-cup muffin pan
  • 1 electric mixer

Method
 

Make the cupcakes
  1. Heat the oven to 350°F.
  2. Line a standard 12-cup muffin pan with paper liners.
  3. Whisk the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
  4. Whisk the oil and brown sugar in a large bowl until combined.
  5. Whisk in the eggs one at a time.
  6. Whisk in the sour cream and vanilla.
  7. Stir the flour mixture into the wet mixture just until no dry streaks remain.
  8. Fold in the diced apple.
  9. Divide the batter among the liners, filling each about two-thirds full.
  10. Bake for 18 to 22 minutes, until the tops spring back when lightly touched and a toothpick inserted into the cake comes out with a few moist crumbs.
  11. Cool in the pan for 5 minutes.
  12. Transfer the cupcakes to a rack and cool completely.
Make the caramel frosting
  1. Beat the butter in a large bowl with an electric mixer until smooth.
  2. Gradually beat in the powdered sugar.
  3. Beat in 1/3 cup of the caramel sauce and the heavy cream until fluffy.
Frost and finish
  1. Spread or pipe the frosting onto the cooled cupcakes.
  2. Drizzle with the remaining 2 tablespoons caramel sauce.

Notes

For a neat finish, make sure the cupcakes are completely cool before frosting. Store covered in the refrigerator for up to 4 days; freeze unfrosted cupcakes for up to 2 months. For a dairy-free variation, use dairy-free sour cream, butter, heavy cream, and caramel sauce.