Caramel Apple Cupcakes

a close up shot of a Caramel Apple Cupcake on a stand

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Brimming with fall flavors from fresh apples to caramel topping, these caramel apple cupcakes will delight the senses.

Prep Time10

Cook Time17

Total Time27

Course: Dessert

Cuisine: American

Keyword: Caramel Apple Cupcakes Recipe

Servings:

Calories: 256kcal

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
⅛ teaspoon salt
3¼ cups powdered sugar, sifted

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.
Place the cream cheese and butter in a large bowl. Using a hand mixer or stand mixer, beat together until smooth and fluffy, 1-2 minutes.
Add the vanilla extract, cinnamon, and salt to the cream cheese mixture and mix until incorporated, 30 seconds on low speed.
Add the sifted powdered sugar, one cup at a time, to the cream cheese mixture and beat until fully incorporated, 1-2 minutes at high speed.
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.

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.
The butter and cream cheese should be at room temperature, still cool to the touch. No warmer than 65-70°F is best.
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.

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