These caramel apple cupcakes are soft, fluffy, and full of fresh apples, warm cinnamon, and a touch of buttermilk—an ideal fall treat. Topped with cinnamon cream cheese frosting and finished with a drizzle of caramel sauce, they capture the flavor of a caramel apple in cupcake form. Perfect for autumn baking and Thanksgiving.
Caramel Apple Cupcakes with Cinnamon Cream Cheese Frosting: The Perfect Fall Dessert!
When autumn arrives, baking with apples is irresistible. The combination of cinnamon, sugar, and juicy apples baking together brings that cozy, homey feeling. These caramel apple cupcakes are one of my favorites: moist and tender from buttermilk, light and fluffy in texture, packed with finely chopped apples, and finished with a silky cinnamon cream cheese frosting and a generous caramel drizzle.
They truly taste like a caramel apple reimagined as a cupcake—ideal for fall gatherings, Thanksgiving dessert tables, or a comforting weekend treat.
Why you’ll love these Caramel Apple Cupcakes
- Moist and fluffy: buttermilk keeps the crumb tender while apples add natural sweetness and texture.
- Classic fall flavors: apple and cinnamon pair perfectly.
- Rich frosting: cinnamon cream cheese frosting balances sweetness and adds a tangy finish; the caramel drizzle is the perfect finishing touch.
Life is short—eat good food! Let’s make cupcakes.
❤️ Ashley
Ingredients you’ll need
Quick overview of what goes into these cupcakes. The recipe card below includes exact measurements and instructions.
- All-purpose flour, baking powder, cinnamon, and salt — the dry base.
- Butter and sugar — creamed together for structure and tenderness.
- Egg and vanilla extract — for richness and flavor.
- Buttermilk — adds moisture and a slight tang.
- Fresh apples — finely chopped so every bite has apple flavor.
- Cream cheese frosting — made with butter, cream cheese, powdered sugar, cinnamon, and vanilla.
- Caramel sauce — store-bought or homemade for drizzling.
Pro Tips
- Finely chop the apples — small pieces help the cupcakes bake evenly and prevent sinking.
- Don’t overmix — stir the batter just until the ingredients come together for a tender crumb.
- Cool completely before frosting to prevent the frosting from melting.
How to make caramel apple cupcakes
- Preheat and prepare: Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
- Mix and bake: Prepare the batter, fold in chopped apples, and bake until a toothpick comes out clean.
- Make the frosting: Beat butter and cream cheese, add vanilla, powdered sugar, and cinnamon until fluffy.
- Frost and finish: Pipe or spread frosting on cooled cupcakes and drizzle with caramel sauce just before serving.
Variations to try
Ideas to customize these cupcakes:
- Salted caramel: Use salted caramel for a sweet-and-salty contrast.
- Apple pie spice: Swap the cinnamon for apple pie spice for more warm notes.
- Filled cupcakes: Add a spoonful of caramel in the center of each cupcake before frosting for an extra treat.
Caramel Apple Cupcakes
Ingredients
For the cupcakes
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup sugar
- 4 tablespoons unsalted butter, at room temperature
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup buttermilk
- 1 1/2 cups finely chopped apple (peeled if desired)
For the frosting
- 1 cup salted butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 2 1/2 teaspoons vanilla extract
- 4 cups powdered sugar
- 1 1/2 teaspoons ground cinnamon
- Caramel sauce, for drizzling
Instructions
- Preheat oven: Preheat to 350°F. Line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
- Cream butter and sugar: In a mixer, beat the butter and sugar until light and fluffy, about 2 minutes.
- Add egg and vanilla: Mix in the egg and vanilla until smooth.
- Combine batter: Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the buttermilk, then gently fold in the chopped apples.
- Bake: Spoon batter evenly into muffin cups and bake 22–25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
- Make frosting: Beat butter and cream cheese until creamy. Add vanilla, then gradually beat in powdered sugar and cinnamon until fluffy.
- Frost & drizzle: Pipe or spread frosting on cooled cupcakes and drizzle with caramel sauce just before serving.
Notes
- These cupcakes are best enjoyed the day they’re frosted, but can be stored in the refrigerator for up to 3 days.
- For extra caramel flavor, fill each cupcake with a spoonful of caramel sauce before frosting.
More fall dessert recipes you’ll love
- Pumpkin Walnut Cake with Caramel Whipped Cream
- Easy Pumpkin Cheesecake Bars
- Pumpkin Apple Spice Cake
- Mini Apple Pies with Streusel Topping
Pumpkin Walnut Cake with Caramel Whipped Cream
Easy Pumpkin Cheesecake Bars
Pumpkin Apple Spice Cake
