Caramel Apple Cupcakes

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This tasted just like I was biting into a caramel apple.  You could taste the apples in the cupcake and it was perfectly moist.  And the caramel on top was heaven.  I mean seriously, don’t these look delicious!?
Rating: 4 starsDifficulty of Recipe: 2 stars
Things that I changed:  Nothing
Things that I would do differently next time:  How fun would this be to put your favorite toppings on top of these.  Nuts, sprinkles, etc.
Will I make this again?  Yes
Recipe from:


1-1/4 cups flour

2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs, room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
2-3 Granny Smith or Rome apples (about 1 pound), peeled and shredded
1-1/2 cups chewy caramel candies
1 Tablespoon heavy cream
Preheat oven to 350o F. Line a cupcake pan with baking liners. In a large bowl, whisk together the flour, baking powder, cinnamon and salt. Grate your apples to ensure you’ll get apple with every bite of caramel. In a medium bowl, whisk together the eggs, brown sugar and granulated sugars until smooth. Whisk in the oil and vanilla. Stir into the flour mixture until just combined; stir in the apples.
Spoon the batter into the prepared pan until almost full. Bake until golden and a toothpick inserted in the center comes out dry, 25 to 30 minutes. Transfer to a rack to cool completely.
In a small, microwavable bowl, combine the caramels and cream. Microwave in 30 second intervals, stirring between each one until caramel is melted and smooth. Dip cupcakes upside down into caramel and let cool.
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