Best Caramel Apple Pie Cupcakes Recipes

APPLE SPICE CUPCAKES WITH SALTED CARAMEL FROSTING

Steps:

• Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
• Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until combined. Whisk in the eggs, one at a time, until smooth then whisk in the vanilla extract and milk. Set aside.
• Whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Slowly add the wet ingredients to the dry ingredients and stir gently until combined. The batter will have a few lumps. Fold in the apples.
• Fill the cupcake liners 3/4 of the way full with batter. Bake for 21-23 minutes, rotating the pan halfway through baking. A toothpick inserted in the center will come out clean when done. Remove from the oven and allow to cool completely before frosting.
• While the cupcakes are cooling, melt the butter in a small saucepan over medium heat. Once melted, add brown sugar and 2 Tablespoons of heavy cream. Whisk constantly until sugar has dissolved. Whisk in the salt, then stop whisking as mixture begins to simmer. Simmer without stirring for 2 minutes. Remove from heat and cool for 30 minutes. With a handheld or stand mixer fitted with a whisk attachment, beat in 2 cups confectioners' sugar and the remaining heavy cream. Slowly add 1/2 - 1 cup more confectioners' sugar until you reach your desired thickness. Add a little cream or milk if you find the frosting too thick. Frost cooled cupcakes and drizzle with salted caramel, if desired.
• Cover and store leftovers in the refrigerator for up to 5 days.

CARAMEL APPLE PIE CUPCAKES

Steps:

• Pre-heat oven to 180 C° (350 F) and line cupcake trays with paper cases.
• Beat the softened butter, vanilla and sugar together until pale and soft. Add the eggs, one at a time, beating between each addition.
• Add half of the flour and stir to combine. Add the yoghurt, milk and remaining flour and stir until just combined.
• Spoon the mixture evenly into the 14 patty cases and bake for 15-20 minutes, or until the cupcakes are completely cooked through. You can test this by inserting a wooden skewer into the middle of a cupcake. If it comes out clean, the cakes are cooked.
• Transfer to a wire rack and allow to cool.
• Add the cubed apples into a small saucepan with the vanilla, butter, sugar and cinnamon and 1-2 teaspoons of water (or apple juice can be used instead). Slightly simmer over low heat, covered, for 5-7 until the apples soften. Remove the lid and continue to simmer over low-medium heat until and the caramel reduces and most of the liquid disappears.
• Transfer the apples to a small bowl to cool. You can drain the excess liquid off.
• Beat the cream cheese, lemon and icing sugar in a bowl with an electric mixer until smooth and completely combined. Add a little extra icing sugar or lemon juice to make the frosting a little thicker or thinner if required.
• Cut the top of the cupcakes to create a hole, approximately half of the cupcake deep. Spoon the apple filling into the centre of the cupcakes. The top of the apple filling should be level with the top of the cupcake.
• Pipe the cream cheese frosting over the top of the cupcake. Stir the cinnamon and sugar together and sprinkle the frosting with the cinnamon sugar.
• Drizzle with the homemade salted caramel sauce (see link below for recipe, or use store bought).
• These cupcakes are best served immediately, but they can also be stored in the refrigerator for up to 5 days. Enjoy!

APPLE PIE CUPCAKES WITH CINNAMON BUTTERCREAM

Steps:

• Prepare and bake cake mix according to package directions for cupcakes., In a large skillet, heat butter over medium heat. Add apples and brown sugar; cook and stir until apples are tender, 10-12 minutes. In a small bowl, mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; cool completely., Using a paring knife, cut a 1-in.-wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavity with apple mixture., In a large bowl, combine the 5 frosting ingredients; beat until smooth. Frost cupcakes. If desired, top with apple slices to serve.

CARAMEL APPLE CUPCAKES

Steps:

• Preheat oven to 350°. Line 12 jumbo muffin cups with paper liners., Prepare cake mix batter according to package directions; fold in apples. Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool 10 minutes before removing from pans; cool completely on a wire rack., In a small saucepan, cook caramels and milk over low heat until smooth, stirring constantly. Spread over cupcakes. Sprinkle with pecans. Insert a wooden skewer in each.

EASY CARAMEL APPLE PIE CUPCAKES

Steps:

• Preheat your oven to 350° degrees. Place paper liners into a cupcake pan and set aside.
• In a large mixing bowl, cream together butter, sugar, extract, and eggs. Then, mix all your dry ingredients (flour, baking soda, baking powder) in a separate bowl.
• Start mixing your dry ingredients into your bowl with wet ingredients until they are completely mixed together and the batter is smooth.
• Pour your batter into the cupcake liners and cook at 350° for 25 minutes. Make sure your fork comes out completely clean.If your fork doesn't come out clean, cook them longer but keep an eye on them so they don't burn.
• Let your cupcakes cool completely.
• Core out the middle of the cupcake with a knife or a cupcake corer. Then, scoop apple pie filling into the core.
• If you want to garnish your cupcakes with a little bit of apple pie filling on top, be sure to set aside a small amount of apple pie filling.
• Cream together salted butter, vanilla extract, heavy whipping cream and dulce de leche. Mix in powdered sugar to the mixture.
• Using a piping bag, pipe frosting on top of the cupcake and add garnishes.(There are a few different garnish options, take a look below this recipe card for topping ideas.)

CARAMEL APPLE CUPCAKES

Steps:

• Heat oven to 325°F. Place paper baking cup in each of 18 regular-size muffin cups. Make cake batter as directed on box; gently stir in applesauce and apple pie spice. Divide batter evenly among muffin cups.
• Bake 17 to 22 minutes or until toothpick inserted near center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave caramels and half-and-half on High 2 to 3 minutes, stirring every 30 seconds, until melted and smooth. Let cool about 10 minutes to thicken slightly. Dip tops of cupcakes into caramel mixture, then sprinkle with peanuts.

CARAMEL APPLE-SPICE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• Make cake mix as directed on box, using water, oil and eggs. Stir in chopped apple. Divide batter evenly among muffin cups.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• In large bowl, beat cream cheese and butter with electric mixer on medium speed until well blended. Beat in powdered sugar until smooth. Spoon frosting into decorating bag fitted with star tip; pipe on tops of cupcakes. Drizzle with caramel topping. Top each cupcake with cinnamon stick. Sprinkle with ground cinnamon. Store loosely covered in refrigerator.

CARAMEL APPLE PIE CUPCAKES

Steps:

• Preheat oven to 375 degrees.
• Make the cupcake batter. In a large bowl, cream together the butter and sugar. Add the eggs one at a time. Stir in the vanilla and baking powder.
• Add the flour and milk in batches, starting with flour and ending with flour. Stir until the batter is smooth and silky.
• Fill paper-lined muffin tins with the batter 3/4 full.
• Bake for 18 to 20 minutes. Allow to cool completely before decorating.
• While the cupcakes are cooling, make the apple pie filling. Heat the butter in a large skillet over medium-high heat. Stir in the cinnamon, nutmeg and sugar. Cook until the mixture begins to bubble, about 1 minute.
• Lower the heat to medium. Stir in the apples and salt. Cook and stir occasionally until the apples are tender, about 10 minutes. Remove from the heat and cool.
• Assemble the cupcakes. Using a paring knife, cut out the middle of each cupcake using the coning method.
• Spoon the apple mixture into each cupcake and drizzle caramel over all.
• Top with whipped cream and decorate.
• Enjoy!