Caramel apple cupcakes are brimming with fall flavors. Fluffy spiced apple cupcakes are topped with a velvety cream cheese frosting and a sweet caramel drizzle.

Jump to Recipe

Table of Contents

Caramel Apple Cupcakes Ingredients
Substitutions and Additions
How to Make Caramel Apple Cupcakes
How to Serve Caramel Apple Cupcakes
Storage
FREQUENTLY ASKED QUESTIONS
MORE RECIPES YOU’LL LOVE
JUMP TO RECIPE

Caramel apple cupcakes are soft, moist cupcakes, overflowing with spices and apple flavor. Their delectable blend of tart apples, warm cinnamon spice, and luscious caramel is the best way to usher in fall. And thanks to the boxed cake mix this recipe starts with, these cupcakes are super easy to make!

Looking for more caramel apple treats? Make sure to try Caramel Apple Pie Bombs, Caramel Apple Spice Cake Crisp, and Caramel Apple Dip, which are all loaded with caramel apple flavor.

Caramel Apple Cupcakes Ingredients

You will need:

Cupcakes

15.25 ounces spice cake mix, Betty Crocker Super Moist brand
1 cup whole milk
½ cup canola oil
3 large eggs
¾ teaspoon vanilla extract
1 cup shredded Gala apple, peeled then shredded

Spiced Cream Cheese Frosting

8 ounces cream cheese, softened to room temperature
½ cup unsalted butter, softened to room temperature
1 teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon salt
3 cups powdered sugar, sifted
2 tablespoons heavy cream

Optional Garnish

Caramel sauce, Hershey’s Sundae Dream Caramel Syrup in a squeeze bottle
Thin slices of Gala apple

Substitutions and Additions

SPICES: You can substitute an apple pie spice blend for the cinnamon in the cream cheese frosting for these caramel apple cupcakes with cake mix.

BUTTER: You can substitute unsalted butter that has been melted and cooled for the canola oil in the cake. You can also use vegetable or grapeseed oil. Any neutral oil will work. You do not want to use olive or coconut oil as those flavors are too strong for this recipe.

How to Make Caramel Apple Cupcakes

STEP ONE: Preheat the oven to 350°F. Line two standard muffin pans with grease-proof paper liners. Set aside.

STEP TWO: In a large mixing bowl, add the packet of spice cake mix, whole milk, canola oil, eggs, and vanilla extract. Beat on medium speed using a handheld mixer for 2 minutes.

STEP THREE: Fold the shredded Gala apple into the cupcake batter until all the shredded apples are evenly distributed.

PRO TIP: The best way to shred the Gala apples is to peel them and then grate them on the large grate side of a box grater. Be careful not to go as deep as the core of the apple. You only want to grate the flesh from each side of the apple.

STEP FOUR: Divide the batter evenly between the muffin cups. Bake for 17-19 minutes or until a toothpick inserted comes out clean.

PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cupcakes at the lower end of the recommended baking time.

STEP FIVE: Allow the apple cupcakes to cool in the pan for 5 minutes before transferring them to a cooling rack on the counter to cool completely.

STEP SIX: While your cupcakes are baking, you can make your spiced cream cheese frosting by beating together on medium-high speed with a handheld mixer, the softened cream cheese, and unsalted butter. Beat for 1 to 2 minutes or until smooth and fluffy.

STEP SEVEN: Add the vanilla extract, cinnamon, and salt to the cream cheese mixture. Mix until incorporated.

STEP EIGHT: Add the sifted powdered sugar, one cup at a time, to the cream cheese mixture and beat until fully incorporated.

STEP NINE: Lastly, add the heavy cream to the spiced cream cheese mixture and beat on medium-high speed for 1 to 2 minutes or until the frosting is smooth and thick.

STEP TEN: Transfer the spiced cream cheese frosting to a large piping bag fitted with a decorative piping tip, and store in the refrigerator to firm up until you are ready to frost your cupcakes. The frosting needs a minimum of 30 to 45 minutes in the refrigerator to be firm enough to hold its shape when piped.

PRO TIP: Cream cheese frosting keeps very well in a tightly sealed container in the refrigerator for up to 2 weeks. When ready to use, allow it to sit at room temperature to soften. Once softened, add it to a large mixing bowl and beat it on medium speed for a minute or two to get it back to a pipeable consistency.

STEP ELEVEN: Pipe the frosting onto the cupcakes.

STEP TWELVE: Garnish the frosted cupcakes with a drizzle of caramel sauce and a thin slice of Gala apple.

PRO TIP: These caramel apple pie cupcakes should be served immediately after frosting and garnishing.

How to Serve Caramel Apple Cupcakes

Easy to make, these cupcakes could be enjoyed as an afternoon snack, or as a dessert for a special occasion. Serve them with a scoop of vanilla ice cream drizzled in caramel sauce for an over-the-top treat. Enjoy your dessert with a warm mug of spiced apple cider for extra coziness.

Storage

IN THE FRIDGE: You can store these easy apple cupcakes without the garnish in the refrigerator for up to 2 days.

IN THE FREEZER: For longer storage, you can freeze the baked cupcakes (without frosting) in an airtight container for up to 2 months. Label your container with contents and the best-used-by date.

Thaw the cupcakes in the refrigerator overnight before adding the cream cheese frosting, caramel drizzle, and apple slices.

Caramel apple cupcakes are brimming with fall flavors, from fresh apples to caramel topping, and the mix of sweet and tart is irresistible. Moist and fluffy spiced apple cupcakes are topped with a velvety spiced cream cheese frosting, and the caramel drizzle finishes off these treats perfectly. Friends and family will adore the fall flavors of these cupcakes!

FREQUENTLY ASKED QUESTIONS

Can I freeze these apple caramel cupcakes?

These moist apple cupcakes can be stored in the freezer for up to two months in a sealed container. Wait to frost and garnish until you are ready to serve them.

Can I use store-bought caramel sauce?

You can use either store-bought or homemade caramel sauce to drizzle on top of these cupcakes.

Can I use store-bought frosting for this caramel apple cupcake recipe?

If you want to save time, you can use store-bought frosting. If you want to keep the spiced flavor, add cinnamon to your frosting before topping your moist cupcakes.

MORE RECIPES YOU’LL LOVE

Caramel Apple Cupcakes

Caramel apple cupcakes are brimming with fall flavors. Fluffy spiced apple cupcakes are topped with a velvety cream cheese frosting and a sweet caramel drizzle.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 17

Total Time 27

Course Dessert

Cuisine American

Servings 24

Ingredients

Cupcakes

15.25 ounces spice cake mix Betty Crocker Super Moist brand
1 cup whole milk
½ cup canola oil
3 large eggs
¾ teaspoon vanilla extract
1 cup shredded Gala apple peeled then shredded

Spiced Cream Cheese Frosting

8 ounces cream cheese softened to room temperature
½ cup unsalted butter softened to room temperature
1 teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon salt
3 cups powdered sugar sifted
2 tablespoons heavy cream

Optional Garnish

Caramel sauce Hershey’s Sundae Dream Caramel Syrup in a squeeze bottle
Thin slices of Gala apple

Instructions

Preheat the oven to 350°F. Line two standard muffin pans with grease-proof paper liners. Set aside.
In a large mixing bowl, add the packet of spice cake mix, whole milk, canola oil, eggs, and vanilla extract. Beat on medium speed using a handheld mixer for 2 minutes.
Fold the shredded Gala apple into the cupcake batter until all the shredded apples are evenly distributed.
Divide the batter evenly between the muffin cups. Bake for 17-19 minutes or until a toothpick inserted comes out clean.
Allow the apple cupcakes to cool in the pan for 5 minutes before transferring them to a cooling rack on the counter to cool completely.
While your cupcakes are baking, you can make your spiced cream cheese frosting by beating together on medium-high speed with a handheld mixer, the softened cream cheese, and unsalted butter. Beat for 1 to 2 minutes or until smooth and fluffy.
Add the vanilla extract, cinnamon, and salt to the cream cheese mixture. Mix until incorporated.
Add the sifted powdered sugar, one cup at a time, to the cream cheese mixture and beat until fully incorporated.
Lastly, add the heavy cream to the spiced cream cheese mixture and beat on medium-high speed for 1 to 2 minutes or until the frosting is smooth and thick.
Transfer the spiced cream cheese frosting to a large piping bag fitted with a decorative piping tip, and store in the refrigerator to firm up until you are ready to frost your cupcakes. The frosting needs a minimum of 30 to 45 minutes in the refrigerator to be firm enough to hold its shape when piped.
Pipe the frosting onto the cupcakes.
Garnish the frosted cupcakes with a drizzle of caramel sauce and a thin slice of Gala apple.

Notes

The best way to shred the Gala apples is to peel them and then grate them on the large grate side of a box grater. Be careful not to go as deep as the core of the apple. You only want to grate the flesh from each side of the apple.

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cupcakes at the lower end of the recommended baking time.

Cream cheese frosting keeps very well in a tightly sealed container in the refrigerator for up to 2 weeks. When ready to use, allow it to sit at room temperature to soften. Once softened, add it to a large mixing bowl and beat it on medium speed for a minute or two to get it back to a pipeable consistency.

These caramel apple pie cupcakes should be served immediately after frosting and garnishing.