Luscious fall apples paired with the flavors of caramel and brown sugar all in this delicious Apple Caramel Cupcakes recipe.
Caramel and apple make a wonderful pair, that's why these spiced apple cupcakes are filled AND glazed with caramel.
Today is October 1! The official beginning of fall was over a week ago and I rang it in with a super easy Pumpkin Cake with home-made pumpkin puree. Somehow, for me though it only really REALLY is fall once the calendar shows it's October.
I already made apple chips last week and to greet the month that spells FALL like no other I thought to pair luscious apple with one of it's most suitable companions: Caramel!
While these spiced apple cupcakes were baking, they sure made the kitchen smell autumy although it was on tropical Bali. I made it really simple by using a butter cake mix that I spiced up with diced apples and vanilla powder, cinnamon and brown sugar (the only suitable 'spices' I could find here). Some clove and cardamom would have been really nice too.
You can reproduce these cupcakes with your preferred cake mix (spice cake would be really nice too) or whip up your favorite white cupcake recipe (for about 2 dozen), but use only ¾ of the amount of water called for. The apples will produce some moisture during baking, which makes for super moist cupcakes but you also don't want them to fall apart on you.
Dulce de Leche Filling
For the caramel filling, I used dulce de leche, which I like to make by cooking a can (or usually 2) of sweetened condense milk in a pot of water for a couple hours. A cavity for the filling can be cut in with a knife, but I actually use a large icing tip. I push it ¾ deep into the cupcake, then twist a little and the cut cylinder of cake will come out with the icing tip when removed.
I pipe the dulce de leche in with a pastry bag and then close the hole with just the very top of the cut-out cupcake cylinder.
Vanilla Caramel Glaze
Fall recipes have been appearing all over the food blogging universe since the end of August, it seems. While reading and enjoying the fall atmosphere created in all of these blogs, I came across a Vanilla Caramel Glaze that Averie from Averie Cooks praised as 'the best-ever'. Well hey, this sounded perfect for my spiced apple cupcakes that were already caramel-filled.
The original recipe calls for light brown sugar, but I could only find a dark brown variety here, and at the time I didn't think of substituting part of it with white sugar. Hence, the darker color of my glaze, which also made for a very rich flavor. Next time, I would try it with light brown sugar instead.
Lastly, the Vanilla Caramel Glaze is adapted from Averie Cooks.
Caramel Apple Cupcakes
Apple Spice Cupcakes
- 1 - 1.5 cup diced apples
- 1 18 oz. box butter or spice cake mix, prepared acc. to directions but using only ¾ of required amount of water
- 2 tsp. vanilla bean powder
- 1 tsp. apple pie spice
- 2 tbsp. brown sugar
- ⅔ - ¾ c. dulce de leche or other thick caramel sauce
Vanilla Caramel Glaze
- ¼ c. butter melted
- ⅓ c. brown sugar packed (I used the dark kind, but I think light would be better)
- 2 tbsp. cream or milk
- 1 tbsp. vanilla extract or 1 tsp. vanilla powder
- ½ tsp. cinnamon
- 1.5 - 2 c. icing sugar must be sifted
- Preheat oven to 350°F. Peel and cut apple(s) into small dices. Prepare cupcake batter according to directions, but using only ¾ of required amount of water.
- Add vanilla, cinnamon and brown sugar and stir in apple dices. Line cupcake pan.
- Fill liners no more than ¾ with batter and bake for 15-20 minutes. Cool cupcakes for 5 minutes in pan, then let fully cool on a rack.
- To fill the cooled cupcakes cut a hole into each one (I used a large icing tip but a knife works too). Reserve the very top of the cut out. Fill dulce de leche or other thick caramel sauce into a pastry bag and pipe into the cupcake hole. Close with the very top of the cut out.
Vanilla Caramel Glaze
- Have all ingredients ready before you get started. In a small saucepan melt butter over medium heat, add sugar and bring to a boil. Stirring almost constantly. Once boiling, reduce heat and continue boiling for two minutes. Remove from heat and stir in milk/cream and vanilla. Be careful, mixture will bubble. Whisk in icing sugar half a cup at a time until glaze has desired consistency. Pour over cupcakes.
Pin this Caramel Apple Cupcakes recipe for later?
Do you have lots of apples to work with this fall? What is your favorite apple treat to make?
Other Recipes You Might Enjoy
Try your hand at these similar recipes!
- Caramel Coconut Ice Cream
- Bacon Dark Chocolate Bark With Salted Coconut Caramel
- Instant Pot Apple Sauce
Caramel apples should ideally be consumed within two days if left at room temperature. However, for longer storage, it is advisable to refrigerate them to maintain freshness.
Yes, you can freeze apple cupcakes. Ensure they are thoroughly cooled before placing them in an airtight container or freezer bag. They can be stored in the freezer for up to three months.
Caramelized apples can be stored in an airtight container in the refrigerator for up to four days. It's best to let them cool completely before storing to prevent excess moisture.
Cupcakes come in a wide variety of flavors, ranging from classic vanilla and chocolate to more unique flavors such as red velvet, lemon, carrot, and many more. The options are virtually endless, allowing for diverse and creative cupcake choices.