You know what’s really satisfying?
When you go in for that first bite of a cupcake and discover a surprise filling!
The happiness on a whole new level has to be found in these Salted Caramel Apple Cupcakes.
You’ll find even more cozy flavor combinations in my 15 Fall Cupcake Ideas to Savor the Season roundup.
Imagine this: an already spice-loaded spiced apple cupcake with cinnamon and nutmeg flavors, and then you reach the gooey rich caramel middle—total autumn vibes. Swirled with cinnamon buttercream on top and drizzled with extra caramel, these literally are the best fall treat ever.
These are the ideal cupcakes for a relaxed get-together or just when you feel a little sweet and cozy. It’s all in those layers of flavors and textures: that soft apple cake, sticky caramel, smooth frosting, and crunch from that dried apple slice on top all in every single bite. Such are the cupcake kinds that really lure one to rest under a warm blanket and take something warm while savoring one.
My Love Affair with Caramels: Why That Gooey Center is a Must-Have
I have always loved caramel; it’s one of those flavors that just feels like a warm hug in dessert form. Growing up, caramel was a huge deal—you know, like a special treat for homemade candies or that yummy drizzle over ice cream. And it wasn’t until I got into baking that I realized just how awesome filling caramel could be. The concept of Salted Caramel Apple Cupcakes really came together on one of those cool, crisp fall days. I wanted something that brought all of the best flavors of the season together: apples, spices, and of course caramel. It’s a dessert that feels like a warm hug in cupcake form, and it just seemed to me that a drizzle of caramel wouldn’t cut it. I was truly lusting after that moment where you bite into the cupcake and are surprised with the gooey, rich insides.
So I thought I would scoop the middles out of each cupcake and fill that with some yummy salted caramel. The first time I whipped it up, which I definitely call a game-changer, the caramel brought an entirely new vibe into that taste and texture world, thus making it a totally irresistible cupcake. So it is now my favorite fall dessert, and every time I serve them, there’s always that amazing moment when someone eats into the warm caramel middle. One of those treats you find yourself having a super appreciation to bake-take something simple and turn it into something quite special.
SALTED CARAMEL APPLE CUPCAKES
Course: Cupcakes12
servings1
hour20
minutes350
kcalIngredients
- For the Cupcakes:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, at room temperature
1 tsp vanilla extract
1/2 cup whole milk
1 1/2 cups peeled and finely chopped apples
- For the Salted Caramel Filling:
1/2 cup granulated sugar
2 tbsp unsalted butter, cubed
1/4 cup heavy cream
1/2 tsp sea salt
- For the Cinnamon Buttercream:
1/2 cup unsalted butter, softened
2 cups powdered sugar, sifted
2 tbsp whole milk
1/2 tsp vanilla extract
1 tsp ground cinnamon
- For Garnish:
Dried apple slices
Extra salted caramel for drizzling
Steps
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with parchment liners and lightly grease them for easy removal.
Tip: Parchment liners give the cupcakes a rustic look and prevent sticking. - Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Tip: Make sure the butter is at room temperature to ensure the batter comes together smoothly. - Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Incorporate Dry Ingredients and Milk: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
Tip: Overmixing can make the cupcakes dense, so mix gently. - Fold in the Apples: Gently fold in the chopped apples until evenly distributed throughout the batter.
- Fill and Bake: Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Rotate the pan halfway through baking for even cooking. - Make the Salted Caramel Filling: While the cupcakes bake, prepare the caramel. In a medium saucepan, melt the sugar over medium heat, swirling the pan occasionally. Once melted and amber in color, add the butter and stir until combined. Slowly pour in the heavy cream, whisking continuously until smooth. Stir in the sea salt and let cool slightly.
Tip: Be careful when adding cream to the hot sugar, as it may splatter. - Core the Cupcakes and Fill: Once the cupcakes are completely cool, use a small knife or cupcake corer to remove the center of each cupcake, making space for the caramel. Spoon the cooled salted caramel into the center of each cupcake, filling it generously.
Tip: If you like, you can replace the removed cake pieces over the caramel, or leave the caramel slightly exposed for an extra decadent look. - Prepare the Buttercream: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cinnamon, then mix in the milk and vanilla extract until the frosting is smooth and fluffy.
- Frost and Garnish: Pipe or spread the cinnamon buttercream onto each cupcake, covering the caramel-filled center. Drizzle with extra salted caramel and garnish with a dried apple slice.
Tip: Use a star tip for a decorative frosting swirl that holds its shape well.
Emma’s Notes
- Caramel: For the richest flavor, use homemade caramel, but store-bought works in a pinch.
Emma’s Recipe Tips
- Caramel Perfection: The key to a smooth caramel filling is to ensure the butter and cream are at room temperature before adding them to the melted sugar. This helps prevent the caramel from seizing.
- Cupcake Structure: When coring the cupcakes, make sure not to cut too deep; you want the caramel to stay nestled in the center without leaking out the bottom.
- Frosting Consistency: If your buttercream is too thick, add a bit more milk, a teaspoon at a time, until you reach the desired consistency. If it’s too thin, add more powdered sugar.
Serving Suggestions
Place them on a naturally colored plate to really let those warm, cozy vibes shine. Serve them with a hot spiced cider or rich latte for a fall experience like no other. And to take it over-the-top fancy, drizzle some caramel around the plate before you set the cupcakes down on it—or throw in some more dried apple slices right on top of everything for good measure. These cupcakes are also gorgeous on display at a wedding or Thanksgiving dinner on a fall dessert table.
Nutritional Information:
- Calories per Cupcake: 380
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 85mg
- Sodium: 270mg
- Carbohydrates: 48g
- Dietary Fiber: 2g
- Sugars: 35g
- Protein: 4g
Frequently Asked Questions (FAQ)
Q: Can I make the caramel filling in advance?
A: Yes, you can prepare the caramel filling up to a week in advance. Store it in an airtight container in the refrigerator, and warm it slightly before filling the cupcakes.
Q: What’s the best way to store these cupcakes?
A: Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. Let them come to room temperature before serving for the best flavor.
Q: Can I use store-bought caramel?
A: Absolutely! While homemade caramel offers a richer flavor, store-bought caramel can be a convenient substitute. Just make sure to choose a thick, high-quality caramel sauce.
Q: What if I don’t have a cupcake corer?
A: A small paring knife works perfectly to remove the centers. You can also use an apple corer if you have one on hand.
Q: Can these cupcakes be frozen?
A: The unfrosted, unfilled cupcakes can be frozen for up to 2 months. Thaw them in the refrigerator overnight, then fill and frost them as needed.
I’d love to hear how those Salted Caramel Apple Cupcakes worked out for you! Did you take any tasty tweaks, or did you come up with a new fall favorite treat?
