Caramel Apple Spice Cupcakes – Cozy, Sweet, and Perfect for Any Occasion

Warm, cinnamon-kissed cupcakes topped with creamy caramel and a swirl of frosting—these Caramel Apple Spice Cupcakes taste like a fall festival in every bite. They’re soft, moist, and loaded with fresh apple goodness. No complicated steps, no special equipment, just a simple batter and a quick caramel drizzle that makes them feel bakery-level.

Whether you’re baking for a party, a bake sale, or a cozy weekend treat, this recipe delivers that nostalgic apple-cider-and-donut vibe. Get ready for flavors that are familiar, comforting, and completely irresistible.

What Makes This Special

• Real apple flavor: Grated apples keep the cupcakes moist without artificial taste.
• Warm spices: Cinnamon, nutmeg, and a hint of ginger build a comforting flavor base.
• Simple caramel topping: A quick stove-top caramel or store-bought sauce makes finishing easy.
• Balanced sweetness: Not cloying—just the right amount of sugar and spice.
• Foolproof texture: Oil and buttermilk create tender, bakery-style crumb.

Ingredients

• For the cupcakes:
• 1 3/4 cups (220 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (100 g) light brown sugar, packed
• 1/2 cup neutral oil (canola or vegetable)
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 3/4 cup (180 ml) buttermilk, room temperature
• 1 1/2 cups peeled, grated apple (about 2 medium apples; Honeycrisp or Granny Smith are great)
• For the caramel sauce:
• 1/2 cup (100 g) granulated sugar
• 2 tablespoons water
• 3 tablespoons unsalted butter, room temperature
• 1/4 cup (60 ml) heavy cream, warm
• Pinch of salt (or use salted butter and skip the pinch)
• For the frosting (optional but lovely):
• 1/2 cup (115 g) unsalted butter, softened
• 4 ounces (115 g) cream cheese, softened
• 2 1/2–3 cups (300–360 g) powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt
• 1–2 tablespoons heavy cream or milk, as needed
• Finishing touches: Extra ground cinnamon for dusting, chopped toasted pecans, or thin apple slices (optional)

Step-by-Step Instructions

1. Prep your pan and oven: Line a 12-cup muffin tin with cupcake liners. Preheat the oven to 350°F (175°C).
2. Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

   Set aside.

3. Whisk sugars and wet ingredients: In a large bowl, whisk granulated sugar, brown sugar, and oil until combined. Add eggs and vanilla; whisk until smooth.
4. Add buttermilk: Stir in the buttermilk until the mixture looks creamy and cohesive.
5. Combine batter: Add the dry ingredients to the wet and fold gently with a spatula until just combined. Do not overmix.
6. Fold in apples: Gently stir in the grated apples.

   The batter will look slightly thick and speckled—perfect.

7. Fill and bake: Divide batter evenly among liners, about 3/4 full. Bake 18–22 minutes, or until a toothpick comes out clean with a few moist crumbs.
8. Cool completely: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool fully.
9. Make the caramel: In a small saucepan, combine sugar and water. Cook over medium heat without stirring, swirling the pan occasionally, until the mixture turns deep amber.

   Remove from heat; carefully whisk in butter, then warm cream. Add a pinch of salt. Cool to a pourable but thick consistency.

10. Make the frosting: Beat butter and cream cheese until smooth and fluffy.

    Add powdered sugar gradually, then vanilla and salt. Add cream or milk as needed for a soft, pipeable consistency.

11. Assemble: Spoon or pipe frosting onto cooled cupcakes. Drizzle with caramel.

    Finish with a light dusting of cinnamon or chopped pecans if you like.

Storage Instructions

• Room temperature: Unfrosted cupcakes keep in an airtight container for up to 2 days.
• Refrigerated: Frosted cupcakes keep 3–4 days. Let them sit at room temperature for 20–30 minutes before serving for the best texture.
• Freezer: Freeze unfrosted cupcakes up to 2 months. Thaw at room temperature, then frost and drizzle fresh caramel before serving.
• Caramel sauce: Store in a jar in the fridge for up to 2 weeks.

  Warm gently before drizzling.

Benefits of This Recipe

• Approachable for beginners: Straightforward methods and simple equipment.
• Moist and tender: Oil, buttermilk, and fresh apple guarantee a soft crumb.
• Make-ahead friendly: Bake the cupcakes and caramel in advance to save time.
• Customizable: Easy to adjust spice levels, frosting style, or toppings.
• Great for sharing: Neat handheld dessert with a crowd-pleasing flavor profile.

What Not to Do

• Don’t overmix the batter: This can make the cupcakes tough and dense.
• Don’t skip the cooling time: Warm cupcakes will melt frosting and slide under caramel.
• Don’t overbake: Check early. Dry cupcakes lose that plush, apple-rich texture.
• Don’t stir caramel while it’s coloring: Swirl the pan instead to avoid crystallization.
• Don’t use watery applesauce as a swap: Grated fresh apples add moisture without thinning the batter.

Recipe Variations

• Salted caramel twist: Add a generous pinch of flaky sea salt over the caramel drizzle.
• Brown butter frosting: Swap regular butter for browned butter in the frosting for a nutty, toffee depth.
• Apple cider reduction: Simmer 1 cup apple cider to 1/4 cup and stir into the batter for extra apple punch (reduce buttermilk by 1/4 cup).
• Streusel topping: Sprinkle a simple brown sugar–butter–flour streusel on the batter before baking for a coffee-cake vibe.
• Nutty crunch: Fold in 1/2 cup chopped toasted pecans or walnuts for texture.
• Gluten-free: Use a 1:1 gluten-free baking flour blend. Let the batter rest 10 minutes before baking.
• Dairy-free: Use plant milk with 1 teaspoon vinegar to mimic buttermilk, dairy-free butter for frosting, and coconut cream in the caramel.

FAQ

Can I use applesauce instead of grated apples?

Yes, but use it carefully.

Replace no more than half of the grated apples with thick, unsweetened applesauce to keep the structure and moisture balanced.

Which apples are best for baking?

Granny Smith, Honeycrisp, or Braeburn are ideal. They hold their shape, offer bright flavor, and won’t disappear into the batter.

Do I need buttermilk?

Buttermilk adds tenderness and a subtle tang. If you don’t have it, mix 3/4 cup milk with 2 teaspoons lemon juice or vinegar and let it sit for 5 minutes.

Can I make the caramel ahead?

Absolutely.

Store it in the fridge and rewarm gently in short bursts or over low heat until pourable. If it thickens too much, whisk in a teaspoon of warm cream.

How do I prevent the cupcakes from sticking to liners?

Use quality paper liners or parchment liners. Let cupcakes cool fully before peeling and avoid overbaking, which can cause sticking.

Can I skip the frosting?

Yes.

These taste great with just a caramel drizzle or a dusting of powdered sugar and cinnamon. Frosting simply adds a creamy finish.

Why did my caramel crystallize?

Sugar can seize if stirred during coloring or if stray crystals form on the pan. Brush the sides with a wet pastry brush and swirl gently, not stir, as it cooks.

Wrapping Up

These Caramel Apple Spice Cupcakes bring together soft, apple-studded cake, cozy spices, and a glossy ribbon of caramel.

They’re easy enough for a weekday bake yet special enough for any celebration. Keep the steps simple, let the flavors shine, and enjoy a cupcake that tastes like a warm welcome in every bite.