Apple Cupcakes with Caramel Frosting

By Melanie Dueck
October 7th, 2015
5 from 1 vote
5 from 1 vote

Enjoy caramel and apples in the form of a cupcake with these sweet and salty Apple Cupcakes with Caramel Frosting.

Yield: 12 cupcakes

Prep Time: 30 minutes

Cook: 1 hour 6 minutes

Tessa's Recipe Rundown...

Taste: Apple cake with sweet and salty caramel buttercream frosting.
Texture: Moist and tender crumb and silky smooth frosting.
Ease: The frosting requires a little extra time but it’s not too difficult.
Appearance: Mouthwatering.
Pros: Apples, cake, caramel frosting, caramel drizzle…
Cons: You have to keep a close eye on the caramel sauce so you don’t over cook and burn it.
Would I make this again? Oh yeah!

Enjoy caramel and apples in the form of a cupcake with these sweet and salty Apple Cupcakes with Caramel Frosting.

Please welcome back Melanie from Garnish and Glaze as she shares this Apple Cupcakes with Caramel Frosting recipe! Please visit her mouthwatering blog and show her some love!

I LOVE fall!  The crispness of the air is so refreshing, the crunchy leaves under my feet is music to my ears, and all things apple or pumpkin taste like heaven.  Just give me a loaf of Pumpkin Bread with Cream Cheese Frosting and a Caramel Apple and I’m one happy girl. Enjoy caramel and apples in the form of a cupcake with these sweet and salty Apple Cupcakes with Caramel Frosting.

These apple cupcakes are divine!  The shredded apple makes them so moist and that caramel buttercream frosting is silky smooth sweet and salty heaven.  My two year old ate all the frosting off the cupcake and then said “mmmm!  More butter!?” Haha!  I was pretty impressed she knew it was made of butter… and also proud that she likes butter as much as I do.  I’m sure you will love these fall cupcakes as much as we did!Enjoy caramel and apples in the form of a cupcake with these sweet and salty Apple Cupcakes with Caramel Frosting.

Enjoy caramel and apples in the form of a cupcake with these sweet and salty Apple Cupcakes with Caramel Frosting.

5 from 1 vote

How to make
Apple Cupcakes with Caramel Frosting

Yield: 12 cupcakes
Prep Time: 30 minutes
Cook Time: 1 hour 6 minutes
Total Time: 1 hour 36 minutes
Enjoy caramel and apples in the form of a cupcake with these sweet and salty Apple Cupcakes with Caramel Frosting.


For the Frosting:

  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy whipping cream
  • 2 teaspoons vanilla
  • 12 tablespoons (6 ounces) butter, room temperature
  • 1/4 teaspoon salt
  • 1 cup powdered sugar

For the Cupcakes:

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 4 tablespoons (2 ounces) butter, room temperature
  • 1 egg
  • 1/2 teaspoon vanilla
  • 6 tablespoons buttermilk
  • 1 1/2 cups shredded apple, peeled


For the Frosting:

  1. Stir sugar and water together in a small pot and bring to a boil over medium-high heat. (You can stir it up until the sugar dissolves but then DO NOT STIR while it boils or else it will form crystals). Let it boil for 5-6 minutes or until it starts to turn a light caramel brown color. Remove from heat and slowly stream in the cream while stirring. Stir in the vanilla. Let it cool to room temperature (about 30 minutes).
  2. Meanwhile, make the cupcakes. (This is also when I take the butter out of the fridge for the frosting.)
  3. Once the caramel is cool, in a standing mixer, use the paddle attachment to beat the butter and salt together for 3 minutes at medium speed until light and fluffy. Add the sugar and mix it in starting with a low speed. Add half of the caramel (reserve the rest for drizzling) and beat for 2 minutes on medium speed until light and fluffy (scrape the sides of the bowl as needed).
  4. Place frosting in a piping bag fitted with a star tip and pipe onto cooled cupcakes. Drizzle with caramel and serve.

For the Cupcakes:

  1. Preheat the oven to 350 degree F and line a muffin tin with 12 cupcake paper liners.
  2. In a mixing bowl, combine flour, baking powder, cinnamon, salt, and ginger together. Set aside.
  3. In the bowl of a standing mixer beat butter and sugars together until light and fluffy. Mix in the egg and vanilla. Mix in the flour mixture a little at a time until just combined and then add the buttermilk and mix until combined. Fold in the shredded apple.
  4. Spoon batter into cupcake liners filling them 3/4 full (about 1/4 cup). Bake for 22-25 minutes or until toothpick comes out clean.
  5. Let cupcakes cool for a few minutes in the tin and then remove onto a rack to cool completely before frosting.

Recipe Notes

Frosting recipe: Chowhound
Course: Dessert
Cuisine: American
Tessa Arias

About Melanie...

Hi! I'm Melanie, from Garnish and Glaze, momma of one (almost two). I love making delicious food and sharing it with others. Moderation is what I live by so you'll find both healthy and indulgent recipes on my blog (nutrition facts included for all!).

Find Melanie on  

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Recipe Rating

  1. #
    Leighann — November 2, 2019 at 4:03 am

    These are soooo good! I made them for my sons 1st birthday and topped them with a candy pumpkin and fall leaf sprinkles! Cutest cupcakes and we’re so darn good! The only thing I changed was the caramel recipe.. I made my caramel from the 6 minute caramel sauce recipe bc I prefer to use brown sugar. Perfect! Thank you for the recipe!

  2. #
    Mariza — November 14, 2017 at 10:23 pm

    Do these have to be refrigerated or is the frosting shelf-stable? I need to bake for
    some Thanksgiving Meal boxes and this sounds like it might be a good addition.

  3. #
    Shelly — October 6, 2016 at 2:34 pm

    It will be caramel because the cream replaces the butter. You make butter from heavy cream, so the fat content is there.

  4. #
    Karen — September 18, 2016 at 1:35 pm

    Does it matter what type of Apple is used?

  5. #
    Maegan — February 5, 2016 at 9:03 pm

    I think there is a major problem with the “caramel” in this recipe. There is no butter. I’m standing in my kitchen right now tasting and looking at what is basically melted vanilla ice cream…How do the sugar and water become caramel and not syrup?? Whatever this is…Is not caramel in any universe.

  6. #
    pat — February 5, 2016 at 7:35 am

    did you use 2oz cupcake liner with this recipe or 3oz? these look great by the way!

  7. #
    Heidi — October 8, 2015 at 12:09 pm

    Love your recipes. I have made the zebra cake every weekend for the past 4 weekends. Lots of events and everywhere we go people love it.

    • #
      Melanie Dueck — October 9, 2015 at 7:35 pm

      Heidi- You just made my day! Wow! I can’t believe you’ve made it 4 times! I’m sure you’re a pro at it now. And I’m so happy to hear everyone you shared it with loved it. 🙂

  8. #
    Eve @ Baking the Day — October 7, 2015 at 10:38 am

    Wow, these cupcakes look so decadent and rich, I love the pairing of apple and caramel, it is so autumnal, pinned!x

    • #
      Melanie Dueck — October 9, 2015 at 7:37 pm

      They are very rich. Definitely perfect for the season.

  9. #
    Heather @ The Spicy Apron — October 7, 2015 at 8:46 am

    Hey Melanie! I’m not exactly a huge dessert person, but these make me want to reach into my screen and grab one! Absolutely delicious! And the photos are perfect!

    • #
      Melanie Dueck — October 9, 2015 at 7:40 pm

      Thank you Heather!!! You’ll have to try these. They might just turn you into a dessert person.

  10. #
    Kristina — October 7, 2015 at 4:53 am

    Love apple baked goods, apple is the Fall star. These cupcake sound delicious.

    • #
      Melanie Dueck — October 9, 2015 at 7:42 pm

      Kristina- If you love baked apple goods then I’m sure you are going to love these cupcakes! Enjoy!

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