Caramel Apple Cupcakes

I’ve always loved caramel apples, but let’s be honest — they’re not the easiest thing to eat. So I turned my favorite fall treat into these ultra-fluffy caramel apple cupcakes. They’re filled with cozy apple jam, topped with the creamiest buttercream, and finished with a drizzle of caramel. All the flavors of a caramel apple, but in the softest, most irresistible bite.

Prep Time:	Bake Time:
20 mins	25 mins
Total Time:	Serves:
1 hr	12

Ingredients

For the Apple Cupcakes:

• 1 1/4 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1/2 cup light brown sugar

• 1/4 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/3 cup sour cream or plain yogurt

• 1/3 cup milk

Filling:

• 1/3 to 1/2 cup apple jam

Buttercream:

• 1/2 cup unsalted butter, softened

• 1 1/2 cups powdered sugar

• 1–2 tablespoons heavy cream

• 1/2 teaspoon vanilla extract

Caramel Drizzle:

• caramel sauce, store-bought or homemade, slightly warmed for drizzling

Instructions

Make the cupcakes:

1. Preheat oven to 350°F (175°C). Line a muffin tin with 12 paper liners.

   
   

2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a large bowl, cream together butter, brown sugar, and granulated sugar until fluffy. Beat in eggs one at a time, then vanilla and sour cream. Mix in the dry ingredients alternately with the cider or milk, beginning and ending with dry.

   
   

3. Divide batter evenly into liners and bake for 20–22 minutes, or until a toothpick comes out clean. Let cool completely.

   
   

   Fill with apple jam:

4. Use a cupcake corer, small knife, or piping bag tip to remove a small center from each cupcake. Fill each cavity with about 1 teaspoon of apple jam. Replace the top piece if desired.

   
   

   Make the buttercream:

5. Beat butter until light and creamy. Add powdered sugar and beat until smooth. Add vanilla and cream, beating to desired consistency. Pipe frosting onto cupcakes using a round or star tip.

   
   

   Drizzle with caramel:

6. Warm caramel sauce slightly until pourable. Drizzle over frosted cupcakes using a spoon or piping bag.