Yield: 12 cupcakes

Caramel Apple Cupcakes

Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 20 minutes
Total Time 1 hour 20 minutes

Caramel Apple Cupcakes have a fun apple pie filling in the middle, are topped with an easy, homemade buttercream frosting and served with some extra apple filling on top. These moist cupcakes are full of warm spices and such a fun and pretty fall dessert!


For the Apple Pie Filling

  • 5 Honeycrisp apples
  • ½ cup light brown sugar, packed
  • 2 Tablespoons lemon juice
  • 1 teaspoon ground cinnamon
  • 4 Tablespoons unsalted butter
  • 2 teaspoons cornstarch

For the Cupcakes

  • 1 ½ cups all purpose flour
  • 1 cups granulated sugar
  • 1 ½ teaspoon baking powder
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • ½ cup whole milk
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 large egg
  • ½ cup water

For the Buttercream Frosting

  • 1 ½ cups softened butter
  • 2 Tablespoons cinnamon
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 2 teaspoons caramel syrup


    To make the apple filling

  1. Core, peel and dice the apples ¼-½-inch chunks.
  2. In a medium bowl mix the apples, brown sugar, lemon juice, and cinnamon. Set aside.
  3. In a large skillet, melt the butter over medium heat. Add the apples and cook, stirring frequently for about 10 minutes or until the apples are tender and the liquid starts to bubble.
  4. Add the cornstarch and stir until the mixture thickens. Remove from heat and allow to cool while making the cupcakes.

To make the cupcakes

  1. Preheat the oven to 350°F and prepare a line a 12-cavity cupcake pan with liners. Set aside.
  2. In a large mixing bowl, add the flour, sugar, baking powder, nutmeg, and cinnamon. Whisk until combined.
  3. Add the milk, vegetable oil, vanilla extract, eggs, and water. Beat until well combined. The batter will be thin.
  4. Fill the liners about ⅔ way and bake for 17-20 minutes. Remove cupcakes from the oven and transfer to a cooling rack.

To make the buttercream

  1. In a large mixing bowl, beat the butter until pale in color, about 2-3 minutes. Add the cinnamon and vanilla extract. Mix until combined.
  2. Add the powdered sugar and mix until completely combined. Transfer to a piping bag.
  3. To assemble, use a knife or cupcake corer to make a hole in the center of each cupcake.
  4. Fill each cupcake with the apple filling. Pipe the buttercream onto each cupcake and place the rest of the apple filling on top. Drizzle with caramel sauce. If desired, sprinkle with a pinch of cinnamon.


  • Make it easy! Swap out the homemade cupcake and use a spice cake mix instead!
  • Store cupcakes in airtight container in refrigerator for up to 3 days.
  • Apples- we love using Honeycrisp, but choose your favorite. Gala and Granny Smith are great choices as they have sweetness and tartness in every bite. They also hold up well to cooking. Use a combination of apples for a delicious variety of flavor and texture.
  • See blog post for more recipe tips and tricks.

Nutrition Information:



Serving Size:

1 cupcake

Amount Per Serving: Calories: 633Total Fat: 32gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 88mgSodium: 263mgCarbohydrates: 86gFiber: 3gSugar: 69gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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