If you are craving a cozy dessert that captures the essence of autumn in every bite, this Caramel Apple Cupcakes Recipe is going to become your new favorite. Imagine moist, warmly spiced cupcakes studded with tender chunks of tart Granny Smith apples, topped with gooey, buttery caramel and crunchy pecans—all held together with a cute wooden stick that makes these treats both fun and easy to enjoy. It’s a delightful mix of flavors and textures that dances beautifully on your palate and is perfect for everything from a family gathering to an afternoon coffee date.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this treat. Thankfully, these simple staples each play a special role to create the rich flavor, tender crumb, and perfect texture that make this recipe so memorable.
- Spice cake mix: The base brings cozy cinnamon and nutmeg notes, saving time but delivering authentic homemade taste.
- Eggs: They provide structure and moisture for fluffy cupcakes.
- Sour cream: Adds tangy richness and helps keep cupcakes soft and tender.
- Vegetable oil: Keeps the crumb moist without weighing it down.
- Milk: Adds extra moisture for just the right texture.
- Granny Smith apple: Peeled, cored, and chopped to provide tart bursts and tender fruit pockets.
- Caramels: Melted into a luscious sauce, adding that signature sweet chewiness.
- Heavy cream (or regular milk): Blended with caramels to create a smooth, pourable drizzle.
- Chopped pecans: Bring crunch and a toasty flavor contrast that pairs wonderfully with caramel and spice.
- Wooden craft sticks: For holding your cupcakes like cute little caramel apple treats.
How to Make Caramel Apple Cupcakes Recipe
Step 1: Prepare the Batter
Start by preheating your oven to 350 degrees. In a large bowl, combine the spice cake mix with eggs, sour cream, vegetable oil, and milk. Mix just until everything comes together, then crank your mixer up to medium-high and beat for three minutes to achieve a smooth, aerated batter. Don’t forget to scrape down the bowl edges to ensure nothing is left behind. Finally, gently fold in the chopped Granny Smith apples so they’re evenly distributed, providing delightful tartness in each bite.
Step 2: Bake to Perfection
Line your muffin tin with paper liners and fill each cup about two-thirds full with batter. This prevents overflow while still allowing room for a nice rise. Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean. Avoid overbaking to maintain moistness. Once out of the oven, transfer the cupcakes to a wire rack to cool completely—this step ensures the caramel topping won’t melt or slide off.
Step 3: Make the Caramel Sauce
While your cupcakes cool, melt the caramels in a microwave-safe bowl with heavy cream or milk. Heat in short 30-second bursts, stirring in between to prevent burning. Keep the heat low to maintain a silky smooth consistency, as overheating causes the caramel to harden upon cooling. This luscious sauce will be the crowning glory of your cupcakes.
Step 4: Add Topping and Finish
Spread a thin layer of the warm caramel sauce over each cooled cupcake, taking care to avoid smearing caramel onto the paper liners which can cause sticking. Immediately sprinkle chopped pecans on top, pressing lightly so they adhere well. Insert one wooden craft stick into each cupcake’s center to mimic the classic caramel apple presentation and add an interactive element that’s perfect for parties or gifting.
How to Serve Caramel Apple Cupcakes Recipe
Garnishes
Enhance these cupcakes with extra flaky sea salt sprinkled over the caramel to bring out its buttery sweetness, or add a drizzle of white chocolate for a pretty contrast. For a festive touch, a sprinkle of cinnamon sugar before baking the cupcakes can elevate the warm spice profile even more spectacularly.
Side Dishes
Because they’re rich and flavorful, these cupcakes pair beautifully with a dollop of lightly whipped cream or a scoop of vanilla bean ice cream. For a drink, consider serving alongside a spiced chai latte or hot apple cider to highlight the autumnal vibes.
Creative Ways to Present
Serve these cupcakes on a rustic wooden board with extra chopped pecans and a small bowl of caramel sauce for dipping. Alternatively, wrap them individually in clear cellophane tied with twine for a delightful gift or party favor that’s sure to impress friends and family alike.
Make Ahead and Storage
Storing Leftovers
Keep leftover cupcakes in an airtight container stored in the refrigerator to maintain freshness and prevent the caramel topping from becoming overly sticky or runny. Stored this way, they stay delicious for up to 3 days.
Freezing
For longer storage, you can freeze these cupcakes without their caramel and pecan topping for up to 2 months. Wrap each cupcake tightly in plastic wrap, then place in a freezer-safe container. Add caramel and pecans fresh after thawing for best texture and flavor.
Reheating
To enjoy refrigerated or thawed cupcakes, bring them to room temperature for about 30 minutes before serving to soften the caramel topping. Avoid microwaving as it can melt the caramel unevenly and make the pecans soggy.
FAQs
Can I use a different type of apple?
Absolutely! While Granny Smith apples provide the perfect balance of tartness and firmness, you can substitute with Honeycrisp or Fuji apples for slightly sweeter results. Just make sure the apples are firm to prevent soggy cupcakes.
Is there a way to make the caramel sauce from scratch?
Yes, you can melt sugar, butter, and cream together to create homemade caramel sauce for a more personalized flavor. However, using caramel candies is convenient and yields consistently lovely results.
Can I substitute the pecans with another nut?
Of course! Walnuts or toasted almonds would work beautifully and add their unique crunch and flavor profiles. If nuts aren’t your thing, simply omit them for a smoother topping.
How do I prevent the caramel from sticking to the cupcake liners?
When applying the caramel, spread a thin layer carefully and avoid touching the paper liners, as the sticky caramel can cling and tear the paper. Using parchment liners with a heavier coating can also help reduce sticking.
Can these cupcakes be made gluten-free?
You can try using a gluten-free spice cake mix and confirm your other ingredients are gluten-free as well. The texture might vary slightly, but the flavors will still shine beautifully.
Final Thoughts
This Caramel Apple Cupcakes Recipe perfectly marries sweet, tart, and nutty flavors in a cozy, tempting treat that’s sure to become a beloved favorite in your baking repertoire. Whether you’re sharing with loved ones or treating yourself, these cupcakes bring warmth and joy to every bite—so go ahead and give this recipe a try. You won’t regret it!
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Caramel Apple Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Caramel Apple Cupcakes combine the warm flavors of spice cake with fresh Granny Smith apples and a rich, smooth caramel topping adorned with crunchy pecans. These moist cupcakes are perfect for fall gatherings or anytime you crave a sweet, fruity treat with a hint of caramel indulgence.
Ingredients
Cupcake Batter
- 1 (15.25-ounce) package spice cake mix
- 3 large eggs
- 1/2 cup sour cream
- 1/3 cup vegetable oil
- 1/4 cup milk
- 1 cup peeled, cored, and chopped Granny Smith apple (about 1 large apple)
Caramel Sauce and Topping
- 35 caramels
- 1/4 cup heavy cream or regular milk
- 1/2 cup chopped pecans
- 24 wooden craft sticks
Instructions
- Preheat and Mix Batter: Preheat your oven to 350°F (175°C). In a large bowl, combine the spice cake mix, eggs, sour cream, vegetable oil, and milk. Mix for about 30 seconds until combined, then scrape down the sides of the bowl. Beat again on medium-high speed for 3 minutes to ensure the batter is smooth and well incorporated.
- Add Apples: Gently fold in the peeled, cored, and chopped Granny Smith apples into the batter until evenly distributed.
- Fill Muffin Pans and Bake: Line muffin pans with paper liners and spoon the batter into each, filling them about two-thirds full. Bake for 18-20 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean. Avoid overbaking to keep the cupcakes moist.
- Cool the Cupcakes: Remove the cupcakes from the oven and transfer to a wire rack to cool completely before applying the caramel topping.
- Prepare Caramel Sauce: In a microwave-safe bowl, combine the caramels and heavy cream or milk. Heat in 30-second intervals on low power, stirring between each interval until the caramel is fully melted and smooth. Be careful not to overheat, as overheated caramel will harden when cooled.
- Apply Caramel and Pecans: Spread a small amount of the caramel sauce over the top of each cooled cupcake. Avoid touching the caramel to the paper liners to prevent sticking. Immediately sprinkle with chopped pecans, gently pressing them into the caramel.
- Insert Sticks and Store: Insert a wooden craft stick into the center of each cupcake. Store the cupcakes in an airtight container. For best results, serve them the same day the caramel is added. If storing longer, refrigerate and let come to room temperature before serving to soften the caramel topping.
Notes
- Do not overbake the cupcakes to prevent dryness.
- Keep caramel heating on low power to avoid hardening upon cooling.
- Avoid caramel contact with paper liners to prevent sticking issues.
- For softer caramel topping after refrigeration, bring cupcakes to room temperature before serving.
- Chopped pecans add a nice crunchy contrast; you can omit or substitute with other nuts if desired.
- Wooden craft sticks help hold the cupcakes making them easy to eat like caramel apples.
