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!
Prep Time30 minutesmins
Cook Time30 minutesmins
Additional Time20 minutesmins
Total Time1 hourhr20 minutesmins
Course: Cupcake
Cuisine: American
Keyword: apple spice cupcake, apple stuffed cupcakes, cinnamon buttercream frosting, fried apple cupcakes
Core, peel and dice the apples 1/4-1/2-inch chunks.
In a medium bowl mix the apples, brown sugar, lemon juice, and cinnamon. Set aside.
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.
Add the cornstarch and stir until the mixture thickens. Remove from heat and allow to cool while making the cupcakes.
To make the cupcakes
Preheat the oven to 350°F and prepare a line a 12-cavity cupcake pan with liners. Set aside.
In a large mixing bowl, add the flour, sugar, baking powder, nutmeg, and cinnamon. Whisk until combined.
Add the milk, vegetable oil, vanilla extract, eggs, and water. Beat until well combined. The batter will be thin.
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
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.
Add the powdered sugar and mix until completely combined. Transfer to a piping bag.
To assemble, use a knife or cupcake corer to make a hole in the center of each cupcake.
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.
Notes
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.