Caramel Apple Cupcakes

These totally bring out the kid in me.

I remember when I was a youngin’ and I went to some Halloween party. My stunning Tinkerbell costume won first prize and I went bobbing for apples! For some reason caramel apples always remind me of that experience.

But let’s talk cupcakes. These cupcakes are the moistest cupcakes I’ve ever had. I was going to make my own recipe, but while I was doing my research I found that the internet raved over Martha’s cupcakes. I decided to give them and try and they really are just perfect! So moist, perfectly sweet, and apple-y! I used a blend of red and green apples that give the cupcake perfect balance.

Oh, and this buttercream. So rich and decadent. It’s made with real caramel and topped with the crunch of toffee bits for an added candied apple effect.

These are sure to please as a Thanksgiving dessert or a generous Holiday gift for people. Like your co-workers. They’ll appreciate it. Trust me, I know from experience.

It’ll also bring out the kid in them :)

Spiced Apple Cupcakes:
Original Recipe From Martha Stewart
Ingredients: (makes 24)
2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
4 cups of grated apple (I used 3 red apples and 3 green)
Preheat oven to 350 degrees F. Line a cupcake pan with paper liners and set aside. In a medium sized bowl whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside. In a large bowl cream together the butter and sugar. Beat in the eggs and vanilla until combined. Then, beat in the grated apple. Once combined beat in the flour mixture until it forms a batter-like mixture. Fill each cupcake liner 2/3rd’s of the way full (I use a regular size ice cream scoop) and bake for 25-30 minutes. Let cool completely before frosting.

Caramel Buttercream:
Lightly adapted from Table For Two
20 caramel candies, unwrapped
4 tablespoons heavy cream
2 sticks unsalted butter, room temperature
1/2 teaspoon salt
4 cups powdered sugar, divided
Toffee bits, for garnish
Heat together the caramel candies and heavy cream, stirring constantly until smooth. Take off the heat and let cool slightly. Beat together the butter, salt, and 2 cups of powdered sugar. Pour in the caramel* and beat until combined. Beat in the rest of the powdered sugar until it forms a smooth mixture. Frost cupcakes and garnish with toffee bits. Enjoy!

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  1. I can be kid forever for these cupcakes. They just look so amazing.

  2. Absolutely stunning cupcakes! Very impressive!

  3. YUM. The caramel buttercream sounds delicious!

  4. Oh wow Chloe, these just call to my stomach! haha But seriously, you know how much I love apples in baked goods and with the addition of caramel these are practically perfect! :-)

  5. So cool that you won a costume contest with your Tinkerbell costume :) I love caramel apple anything. I bet the cupcakes are so good with all those apples in them!

  6. Missy

     /  November 22, 2012

    DO NOT USE COCONUT OIL as a replacement for butter for the frosting….. you will get curdled oily chunks… and it will not be pretty.

  7. Delicious treat for cold winter days.I’ve featured this recipe on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.


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  • Hey! I'm Chloe. 18 years young. Aspiring chef/baker. Food enthusiast! Welcome to my world of all things food where I document recipes and experiences as I go through my culinary journey. Enjoy! :)

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    All recipes on this website have been tested and tasted by me. I'll never post a recipe I wouldn't eat or that's not good enough for me, for you all. If you try any of my recipes please feel free to leave a comment on the post to tell me how it turned out or give any constructive criticism.
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