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Caramel Apple Cupcakes Recipe! {Fall Favorite}

September 19, 2012 By Heidi 6 Comments

I may get paid for ads or purchases made through links in this post.

Don’t let Fall pass by without enjoying this incredible Caramel Apple Cupcakes Recipe!

Caramel Apple Cupcakes Recipe

Following is a fun Cupcake Recipe and guest post
by Veronica at MorningNooNight… enjoy!!

Fall is my absolute favorite time of year! Hay rides, apple picking, crisp weather, changing leaves and definitely anything Halloween! Is it bad that I already have my kids costumes?

Anything apple or pumpkin is top on my list. And what says Autumn more than a caramel apple… or this Caramel Apple Cupcakes Recipe? A tart crisp apple with chewy caramel. Mmm… Plus these are way easier to eat (and with children, cause way less sticky fingers on furniture!)

So here they are!

Related:

  • More Easy Cupcake Recipes!

Caramel Apple Cupcakes Recipe

Salted Caramel Apple Cupcakes Recipe

Caramel Apple Cupcake Recipe

For the Cupcakes:

  • 1 cup Apple Mush (recipe to follow)
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup canola oil
  • 1/4 cup apple juice
  • 1 teaspoon vanilla

For the Mush:

Rinse and core 2 apples. Place them in an ovenproof baking dish with a 1/4 inch of water and bake at 350 degrees for 40 minutes or until soft. Remove the apples from the oven and let cool slightly. Remove the peel and smash the apples with a potato masher. Measure out one cup and set aside.

  1. In a medium bowl, combine the flour, sugar, ginger, cinnamon, nutmeg, baking soda, and salt and whisk to combine.
  2. Crack the eggs in your stand mixer, fitted with the paddle attachment. Whisk slightly to break the yolks. Add in the oil, apple juice, vanilla and cooled apple mush and mix on low to combine.
  3. Pour the dry ingredients, in 3 batches, with the mixer on low until incorporated but not over-mixed. Scoop into your cupcake liners, filling 3/4 full to create a nice dome. Bake for 20 minutes, rotating the pans after 15. The cupcakes are finished when lightly browned and a toothpick inserted comes out clean.

Let cupcakes cool.

Start the caramel:

  • 1/2 cup unsalted butter
  • 1 cup packed brown sugar
  • 1/2 cup light corn syrup
  • 6 ounces sweetened condensed milk
  • 1 Tablespoon heavy cream
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  1. Melt the butter over medium heat in a non-stick pan. Once your butter has melted, stir in the brown sugar until it is completely coated in butter. Add in corn syrup, continuously stirring and the condensed milk. Stir to combine and slowly pour in the heavy cream.
  2. Boil the caramel, stirring for about 20 minutes until the temperature reaches 248 degrees. It is very important to use your thermometer.
  3. Remove from heat and gently stir in the vanilla and salt. Transfer to a bowl and continue to stir until the caramel starts to firm, about 2 minutes.

Using a knife, frost each cupcake with the cupcake. Sprinkle warm caramel with nuts if desired. Work quickly and use your freezer to help set up the caramel and prevent dripping. Continue until all cupcakes are frosted. Top each with a Popsicle stick to give the final “Caramel Apple” look and ENJOY!

Happy Fall y’all!!!

Veronica blogs at CookingMorningNooNight.blogspot.com! She has 2 beautiful boys who are her world, and a supportive husband who motivates her every day!  She’s a self taught chef and loves to be experimental in the kitchen. She also loves to motivate other people to get in the kitchen and cook for the ones they love!

I have even more amazing Cupcake Recipes and amazing Apple Recipes to share with you.

I know you’ll love these fun ideas…

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Make yourself some serious fun treats this Fall when you make these adorable Peeps Gingerbread Spice Cupcakes!

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This decadent Gluten-Free Red Velvet Cupcakes Recipe is such a delicious way to enjoy your favorite treat… without the gluten!

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Get ready for some cupcake heaven when you make these amazing Chocolate Chip Cream Cheese Cupcakes!

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Get ready for an outrageously scrumptious dessert when you make this easy Apple Caramel Dump Cake with 4 Ingredients!

Apple Dump Cake Recipe with Caramel

30 Easy Fall Dessert Recipes

These recipes are so yummy and so tempting, I wish Fall actually came twice a year!

30 Easy Apple Recipes

Start enjoying even more of the fresh and cozy flavors of Fall when you try some of these Easy Apple Recipes.

20+ Best Fall Drink Recipes

Every family gathering, fall party and holiday celebration is about to get a tasty makeover with these fun Fall Drinks.

Grocery Money Saving Tips:

How To Cut Your Grocery Bill In Half {25+ Brilliant Tips}

You won’t believe how much money you’ll save with these little known tips and tricks!

So have you tried making this Caramel Apple Cupcakes Recipe yet?

Leave a comment and share…

Caramel Apple Cupcakes Recipe at TheFrugalGirls.com

Filed Under: Dessert Recipes, Fall, Guest Posts, Recipes Tagged With: Bake From Scratch, Cupcakes

Comments

  1. MaryInMinnesota says

    September 25, 2012 at 1:16 pm

    Can I use applesauce instead of the “mush”? I was thinking that if the “mush” is thicker than applesauce, that I could add some flour to the applesauce. I hope someone responds soon as I want to make these!

    Reply
    • Dani says

      September 26, 2013 at 10:40 am

      I had the same question as you and found this recipe:

      http://www.duncanhines.com/recipes/cupcakes/dh/caramel-apple-cupcakes

      Looks like you can start with 2 cups of applesauce and cook it down to 1.

      Reply
  2. Sarah @ Simply Sarah Style says

    September 20, 2012 at 4:53 am

    These look amazing! I can’t wait to try making them. Definitely pinning now. Thanks for sharing!

    Reply
  3. Jill C. says

    September 19, 2012 at 10:41 am

    How many cupcakes does this yield? I think they will be the perfect addition to our church fall festival.

    Reply
    • Veronica says

      September 19, 2012 at 12:19 pm

      Hi Jill,
      It made about 12 cupcakes. It depends on how big you make them, because with these you want to fill the cupcake liners higher with batter to get a nice domed top! Let me know how they turn out 🙂

      Reply
      • Jill C. says

        September 19, 2012 at 7:15 pm

        Thanks! I’ll just double it up from the start.

        Reply

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Hey there... it's so nice to meet you! I'm Heidi: a Frugal Girl living in sunny Arizona! I love sharing Easy Recipes, DIY Decor, Style & Beauty Hacks, Gardening Tips, Travel Hacks, and Creative Ways to Live the Sweet Life on a Budget. I'm so glad you're here!
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