Caramel Apple Cupcakes bring you a tender and moist cupcake with apple pie filling and, of course, buttery caramel. Whip up these apple caramel cupcakes today.
If you like the caramel and apple combination, you are in for a real treat today! These Caramel Apple Cupcakes are the bomb. Seriously!
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These cupcakes have caramel extract in the cupcake batter and the frosting. The brand I used was Clubhouse. I see that Watkins also has a caramel extract. I also found Clubhouse Caramel Extract on Amazon.ca if your local store doesn’t carry it.
Only one of our local grocery stores have a decent baking section and I get inspired even walking down the aisle. They have so much selection compared to Walmart’s sad baking section which was completely out of brown sugar and icing sugar the last time I went shopping. Anyways, Moncion Grocers is the name of the store and though they are little pricier, the selection and service are amazing.
Where the other stores have vanilla extract, Moncion’s (for short) has that and caramel extract, maple extract, mint extract and pretty much any extract you could think to use in baking. They have it. And the spices! Well, that’s another post.
Beneath the caramel frosting lies a sweet surprise: apple pie filling!
Sadly, these cupcakes didn’t last very long. The good news is that I have the ingredients to make more. My daughter and her friend have made a request. I guess I’m baking again….
What is the Base of these Caramel Apple Cupcakes
I made a homemade cupcake that is a white cake with caramel extract and vanilla. These are an incredible flavor pairing that gives you that subtle caramel flavor in every single bite.
If you don’t have caramel extract, you can easily make a white cupcake, that you then top with caramel and apple pie filling and frosting.
Variations to Caramel Apple Cupcakes
- Sprinkle with peanuts
- Mix in chopped apples in the cupcake batter for added apple flavor
- Use a cream cheese frosting instead
- Add a dusting of salt for the salted caramel aspect
Do Caramel Apple Cupcakes Need to Be Refrigerated
Yes, these cupcakes do need to be refrigerated. The apple pie filling and frosting will store best in the fridge. If you leave these cupcakes out they will spoil fast, so place in an airtight container and store in the fridge for up to 4-5 days.
Can I Make These Apple Caramel Cupcakes Ahead of Time
You can make these a day in advance for when you plan to serve them. Just store the cupcakes in the refrigerator until you are ready to serve. Because of the ingredients, you need refrigerate so they don’t spoil.
Can You Freeze Caramel Apple Cupcakes
Yes, you can freeze these cupcakes if you don’t plan to eat them right away. Simply create your cupcakes and then place them in an airtight container. Tuck in the freezer and store up to three months. Thaw in the fridge the night before you plan to eat. Or sit on the counter for an hour and then grab a fork and dive in.
How to Make Caramel Apple Cupcakes
You will start by working on the cupcake batter. Spoon into lined muffin tin and bake until the cupcakes are cooked through. You can stick a toothpick in and if it comes out clean the cupcakes are done. Allow them to cool on a cooling rack.
Once cupcakes have cooled you will spoon out the center of the cupcakes and fill with the apple pie filling. Top with frosting and add on caramel sauce for the final touch.
Want more cupcake recipes to make
- Coconut Cream Pie Cupcakes | If you love coconut cream pie you will do backflips over this cupcake recipe. Rich coconut, tender cupcake and topped with incredible frosting.
- Death By Chocolate Cupcakes | Lover of chocolate? If you say yes, then this chocolate cupcake topped with chocolate frosting will win over your heart.
- Snickerdoodle Cupcakes | Here is another fantastic cupcake recipe. If you are a fan of cinnamon sugar snickerdoodle cookies then try my cupcake variation.
You don’t have to be a baker to make these cupcakes. They are so simple to make, and will really win over your family, friends and more. Whip these up for birthday parties, holiday events, dinner dessert and more. There is never a wrong time to have a homemade cupcake.
Do you have caramel extract in your pantry right now?
You’ll also like Apple Pie Egg Rolls, Air Fryer Apples, Apple Crisp Bars, Copycat Taco Bell Air Fryer Caramel Apple Empanadas, Caramel Apple Grilled Cheese Sandwich and Caramel Apple Tarts. Try my homemade caramel sauce.
Caramel Apple Cupcakes
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ¾ tsp salt
- 1 cup salted butter softened
- 1 ½ cup sugar
- 1 tsp vanilla extract
- 1 ½ tsp caramel extract
- 2 large eggs
- 2 egg yolks
- ¾ cup milk
- 1 can apple pie filling 21oz/540ml can
- 1 cup salted butter softened
- 3 cups powdered sugar
- 4 tbsp half and half
- 1 tsp caramel extract
- caramel sauce for drizzle
- Preheat oven to 350°F. Line a muffin pan with cupcake liners. Set aside.
- In a large bowl, mix together flour, baking powder and salt.
- In another bowl, beat butter and sugar on medium speed until smooth. Add in vanilla and caramel extracts. Mix until combine.
- Add eggs and egg yolks, beating after each addition. Then add milk and beat until combined.
- Add the wet ingredients to the dry ingredients and mix to combine.
- Fill cupcake liners about ¾ full. Bake for 23 to 25 minutes, or until a toothpick inserted in the centre of a cupcake comes out clean.
- Cool for 10 minutes in the muffin pan and then remove to wire rack.
- Using a small spoon, scoop out the centre of each cupcake, making sure to leave enough on the sides and bottom.
- Dice up apples in the apple pie filling and then add a spoonful to fill each of the holes in the cupcakes. Save a few tbsp of the filling for garnish.
- To make the frosting, cream the butter and icing sugar in a bowl. Mix in caramel extract and half and half over medium speed.
- Scoop frosting into a pastry bag with a decorating tip and frost the cupcakes.
- Top each frosted cupcake with apple pie filling and drizzle on top caramel sauce.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.