Caramel apple cupcakes are the perfect way to celebrate the fall! Moist cinnamon cupcakes filled with cinnamon apple filling, swirled with salted caramel buttercream frosting, and drizzled with homemade salted caramel sauce.
Equipment
Stand mixer fitted with a whisk attachment or electric hand mixer
In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, whip room temperature unsalted butter for 5 minutes on medium-high speed, scraping down the sides occasionally. The butter will become light, fluffy, and pale in color.
Add in the powdered sugar in two batches, mixing on low speed in between each addition until well combined. Scrape the sides and bottom of the bowl to ensure everything is well mixed.
Add vanilla extract and salt and continue to mix on low speed.
Drizzle in the salted caramel sauce and continue to mix on low speed.
Turn the speed on the mixer to medium speed and whip for 3 minutes until the buttercream is light and fluffy.
Cinnamon Apple Filling
Combine peeled and diced apples, granulated sugar, 2 tbsp water, lemon juice and cinnamon in a medium saucepan. Mix to combine.
Place over medium-low heat and cook for approximately 10 minutes stirring occasionally until the apples are softened.
In a separate small bowl, combine 1 tbsp water and cornstarch to create a slurry.
Remove the saucepan from the heat. Add the cornstarch slurry to the apples and immediately mix well to combine. The mixture will thicken.
Transfer to a heatproof container to cool to room temperature before using.
Assembling the Caramel Apple Cupcakes
Use an apple corer, paring knife, or teaspoon to core the center of the cupcakes, about ⅔ of the way down.
Fill a piping bag with the cinnamon apple filling and pipe into the center of the cupcakes. I like to overfill the cupcakes for extra apple flavor.
Use a piping bag fitted with a Wilton 1M tip to create an ice cream swirl of salted caramel buttercream frosting. Use a piping bag or spoon to drizzle additional salted caramel sauce over the top of the cupcakes.
Notes
Caramel apple cupcakes can be stored in an airtight container in the refrigerator for up to 5 days. To serve, bring the cupcakes to room temperature.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.