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Caramel Apple Pie Cupcakes

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These Caramel Apple Pie Cupcakes combine the cozy flavors of apple pie—tart apples, gooey caramel, and warm cinnamon—inside a fluffy, hand-held cupcake. Perfect for fall gatherings, bake sales, or a comforting treat with coffee, they’re easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 2 medium apples, peeled, cored, and diced (about 1 1/2 cups / 180g; Granny Smith and Honeycrisp recommended)
  • 2 tablespoons unsalted butter
  • 2 tablespoons light brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • Pinch of nutmeg (optional)
  • 1 teaspoon lemon juice
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120ml) sour cream or plain Greek yogurt
  • 1/3 cup (80ml) milk (whole, 2%, or almond milk)
  • About 1/2 cup (120ml) thick caramel sauce (homemade or store-bought)
  • Optional: Flaky sea salt, for sprinkling
  • Optional: Chopped toasted pecans or walnuts, for crunch

Instructions

  1. Prep the Apple Pie Filling: In a small saucepan over medium heat, melt 2 tablespoons butter. Add diced apples, brown sugar, cinnamon, nutmeg (if using), and lemon juice. Stir frequently for 4–6 minutes, until apples are softened and syrupy but not mushy. Remove from heat and let cool.
  2. Preheat Oven & Prepare Pan: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  3. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  4. Cream Butter & Sugar: In a large bowl, beat softened butter with granulated sugar until light and fluffy (about 2 minutes with a mixer). Scrape down the sides as needed.
  5. Add Eggs & Vanilla: Beat in eggs, one at a time, then add vanilla extract. Mix until smooth.
  6. Combine Wet & Dry: On low speed, alternate adding the dry ingredients and sour cream, mixing just until combined. Add milk and mix until the batter is smooth—do not overmix.
  7. Fill Cupcake Liners: Spoon about 1 tablespoon batter into each liner. Add 1 heaping teaspoon apple pie filling to the center, then cover with more batter, filling liners about 3/4 full.
  8. Bake: Bake in preheated oven for 18–22 minutes, or until cupcakes are golden and a toothpick comes out clean (avoid the apple center when testing).
  9. Cool & Top: Remove cupcakes from the pan and cool on a wire rack for at least 20 minutes. Drizzle each cooled cupcake with caramel sauce. Sprinkle with flaky salt or chopped nuts if desired.
  10. Serve & Enjoy: Serve slightly warm for melty caramel goodness, or at room temperature. If making ahead, wait to add caramel until just before serving.

Notes

For best results, use a mix of tart and sweet apples. Don’t overmix the batter to keep cupcakes fluffy. Store cupcakes (without caramel topping) in an airtight container for up to 2 days at room temperature or freeze for up to 2 months. Add caramel just before serving. Gluten-free and dairy-free adaptations work well with this recipe. For extra crunch, add nuts on top or into the filling.

Nutrition

Keywords: caramel apple pie cupcakes, fall dessert, apple cupcakes, easy apple dessert, caramel cupcakes, apple pie cupcakes, autumn baking, Thanksgiving dessert, kid-friendly dessert, cupcake recipe

Find it online: https://bitematrix.com/caramel-apple-pie-cupcakes-recipe-easy-fall-dessert-idea/