Comforting flavors like nutmeg and cinnamon dot each bite of these moist and flavorful apple cupcakes. The tiny and tender pieces of tart Granny Smith apples hiding inside melt in your mouth. Rich, fudge-like salted caramel frosting is the perfect finishing touch, and if you’re up for accessorizing (go for it!), add a drizzle of salted caramel sauce, too. What a cupcake!
I originally published this recipe in 2012 and have since added some new photos, a video tutorial, and a few more success tips. I also made some changes to the salted caramel frosting, which are reflected in the printable recipe below.
When the start of fall rolls around, some reader-favorite recipes include these pumpkin cookies, apple cider donuts, and classic pecan pie. It’s the time of year when pumpkin pie spice and cinnamon take over the kitchen and one of my top fall baking choices has always been today’s apple cupcakes. One bite is all it takes to convince even the most die-hard summer spirit that the flavors of fall reign supreme. (Though there’s no contest when it comes to peach pie… yum.)
The cupcakes are soft and cakey, the flavor reminds me salted caramel apple pie or apple cinnamon scones with salted caramel on top (try those!), and they taste extra special with caramel frosting on top. They’re the indisputable champion if you’re looking for a festive fall dessert!
One reader, Lilly, commented: “I made these for a fall party and they were a hit! I’m in love with the salted caramel frosting. It pairs perfectly with the spiced apple cupcakes. These will definitely be made again! ★★★★★“
Tell Me About These Apple Spice Cupcakes
- Flavor: While they aren’t stuffed with chocolate ganache or adorned with candy bars, these modest-looking apple cupcakes pack enough cinnamon and apple flavor that there’s no need for frosting. (That doesn’t mean we shouldn’t add any—we aren’t crazy.)
- Texture: These have more texture than, say, classic vanilla cupcakes. Every bite is a balance of soft, rich, and creamy, with juicy apple. They’re extra moist like banana bread, but not nearly as dense. Think of a soft and cakey muffin packed with tender pieces of apple and topped with thick frosting.
- Ease: The cupcake batter comes together without much effort. Set aside some time to peel and finely chop your apples. The frosting requires more precise attention, plus a stove and some patience. A candy thermometer promises success.
Salted caramel turns these into a salty sweet cupcake, but if you’re looking for something different, some readers have used the cinnamon cream cheese frosting from these banana cupcakes before.
All of the ingredients required are regular baking staples like flour, brown sugar, egg, milk, etc.
Best Apples to Use
You only need 1 large apple. Peel and finely chop it to yield about 1 and 1/2 cups (180g). Tart Granny Smith is best here since the frosting can be so sweet, but you can use a sweet variety if you wish such as Honeycrisp or Fuji. I like using a mix of both tart and sweet in recipes like apple crisp and apple pie, but that doesn’t matter as much here because you only need 1 apple.
A Few Success Tips
- Prepping your pan. This apple cupcake recipe yields slightly more than a dozen, so have a second muffin pan handy or bake in batches. I always use and recommend these parchment paper cupcake/muffin liners. This muffin pan has held up well with very regular use.
- Cupcake batter thickens. You’ll use melted butter in this cupcake batter, and because butter is solid at room temperature, the batter will begin to thicken. Make sure you bake the batter right away.
- Don’t overfill your liners. Fill your liners about 3/4 full with apple cupcake batter.
Are you looking for a cake recipe instead? Try this fresh apple cake or even my apple Bundt cake.
Salted Caramel Frosting
Salted caramel is a natural choice with apple, but don’t let “salted” fool you—this is still a pretty sweet frosting. The frosting is a popular recipe and I have a separate Salted Caramel Frosting post if you want to read more about it and get some extra success tips. The directions to make it are also included in the recipe below. You’ll cook a homemade brown sugar caramel on the stove before beating in heavy cream and confectioners’ sugar. A candy thermometer and sieve/sifter are tools for success.
Once the frosting has thickened, you can pipe it onto your cupcakes—or feel free to spread it on with an icing spatula or knife. I used Wilton 2A Piping Tip on the pictured cupcakes, and in some photos and the video tutorial below, you can see I used an icing spatula to create a little dip/divot on top of the piping. (More room for salted caramel sauce garnish!)
Like caramel apples in cupcake form.
Other Frosting Options for Apple Cupcakes
If you want a different topping option, feel free to try peanut butter frosting, cream cheese frosting, chai spice buttercream frosting, or the cinnamon cream cheese frosting from these banana cupcakes.
More Fall Baking Recipes
- Salted Caramel Apple Pie
- Pecan Pie Bars
- Apple Cinnamon Rolls
- Spice Cake
- Mini Pumpkin Pies
- Healthy Apple Muffins
- Pumpkin Bundt Cake
- Apple Turnovers with Salted Caramel
Apple Spice Cupcakes with Salted Caramel Frosting
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 4 hours (includes frosting cooling)
- Yield: 14-15 cupcakes
- Category: Cupcakes
- Method: Baking
- Cuisine: American
Description
These are moist & flavorful apple spice cupcakes with salted caramel frosting on top. The cupcakes are fairly easy and most time will be spent on the caramel frosting. A candy thermometer guarantees success in step 5.
Ingredients
Cupcakes
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
- 2/3 cup (135g) packed light or dark brown sugar
- 1/3 cup (65g) granulated sugar
- 2 large eggs, at room temperature
- 1/3 cup (80ml) milk,* at room temperature
- 2 teaspoons pure vanilla extract
- 1 large apple, peeled and finely chopped (about 1 and 1/2 cups, or 180g)*
Salted Caramel Frosting
- 1/2 cup (8 Tbsp; 113g) unsalted butter, cut into 4 equal pieces
- 1 cup (200g) packed light or dark brown sugar (I like to use 1/2 cup of each)
- 5 Tablespoons heavy cream, divided*
- 1/4 teaspoon salt
- 2 cups (240g) confectioners’ sugar
- optional garnish: salted caramel sauce and apple slices
Instructions
- 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.
- Make the cupcakes: Whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Set aside.
- Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until combined. Whisk in the eggs and vanilla extract, then whisk in the milk. 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.
- Start the frosting: (This frosting is popular, so we have a separate salted caramel frosting post if you need more help making it.) Combine the butter and brown sugar in a saucepan over medium heat. With a rubber spatula or wooden spoon, stir constantly as the butter melts. Once butter has melted, switch to a whisk to make sure the two are really combined. (Otherwise, you might see an oily layer around the edges where they’re still a bit separated; you do not want that.) Once melted butter and brown sugar are combined, add 3 Tablespoons of heavy cream and the salt. Whisk to combine, then stop whisking and attach a candy thermometer to your pan, making sure the bulb is not touching the bottom of the pan. Let the caramel boil, giving it a quick whisk every 30 seconds or so, until the temperature reaches 230°F (110°C). On my stove, it takes just under 2 minutes.
- Remove the saucepan from heat, give it another quick whisk, and let cool for a minute. Carefully transfer the salted caramel to a heat-proof mixing bowl set on a cooling rack and cool for just 15–20 minutes before continuing. The caramel sauce thickens during this time.
- Finish the frosting: Sift in confectioners’ sugar and add remaining 2 Tablespoons of heavy cream. With a handheld or stand mixer fitted with a whisk attachment, beat on medium-low speed until the ingredients are incorporated. Turn mixer up to high speed and beat for 1 minute. Avoid over-mixing or the frosting will begin to “break” and separate. Let it sit for at least 20–30 minutes before filling your piping bag, to give it a chance to thicken up to a pipeable consistency.
- Frost cooled cupcakes and drizzle with salted caramel, if desired. I used Wilton 2A piping tip on the pictured cupcakes.
- Cover and store leftover cupcakes at room temperature for up to 1 day or in the refrigerator for up to 5 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes.
Notes
- Make Ahead & Freezing Instructions: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. For make ahead details on the frosting, see separate Salted Caramel Frosting post for specific instructions and FAQs. Frosted or unfrosted cupcakes can be frozen up to 3 months. Thaw overnight in the refrigerator, and then bring to room temperature if desired before serving.
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Candy Thermometer | Sieve/Sifter | Electric Mixer (Handheld or Stand) | Silicone Whisk | Piping Bags (Reusable or Disposable) | Wilton 2A Piping Tip | Icing Spatula | Cupcake Carrier (for storage)
- Milk: Any milk is fine in this recipe, dairy or nondairy. You could even use apple cider instead!
- Apples: I suggest Granny Smith apple for its tart flavor and crisp texture.
- Cake: Try my similar recipe for apple cake or this apple upside down cake.
-
Be sure to check out my 10 tips for baking the BEST cupcakes before you begin.
Reader Comments and Reviews
hi do you think your brown butter cream cheese frosting would be good here? thanks!
Yes, absolutely!
I just made these for my girlfriend for her graduation. They taste like magic! I definitely recommend them for the autumn season!
I saw a comment from a lady here who said that the sauce is not salty enough, so I doubled the salt and it did not turn out too salty. It is true that the sauce is very sweet, but I like it. It turned out smooth, not grainy, I crushed the confectioners sugar by hand because mine was a bit old, but it turned out good.
I added Pink Lady apple from Germany because it is the best, but it could be better with something more sour. In some of them, I used a pear because the spices here remind me of my grandmas canned pears that she used to make with similar spice.
The cups I used were from Rewe or Edeka (the two colored ones) and the recipe yielded 16 cupcakes.
Hi! Can I use frozen apples for this recipe? Or will it be mushy. Thanks!
Hi Hanna, for best results, fresh apples work best and give the best consistency. Enjoy!
This cupcake as a whole turned out just okay for me. People seemed to like them, I thought they were too sweet. I weighed ingredients out very carefully and I felt like the batter was very thin, so maybe there should be a smidgen more flour? I also think less sugar, especially when you make with the caramel frosting, which was pretty grainy and definitely wanted more salt.
I also think I would make them the day of serving, I made them for the next day and they seemed kind of slimy when I went to frost them. I always have luck with Sally’s recipes-this one wasn’t a favorite.
Wow,this is definetely Sally’s best cupcake recipe on this blog !
My mom said these were the best muffins/cupcakes she had ever tasted !
They’re super moist,a bit dense but not too much and the caramel flavor pairs perfectly with the cinnamon and the tart apples.
I used vanilla flavored almond milk(I didn’t use vanilla extract) and ommited the white sugar (but it was still pretty sweet).
Everybody should be making it !
Can I make this into a three layer 6 in cake?
Hi Kate, This batter will fit into three 6 inch pans. For baking directions see the post 6 Inch Cakes.
Hi,
Can I make these in mini cupcake size?
Thanks,
Gaby
Absolutely! For mini cupcakes, bake for about 11–13 minutes, same oven temperature.
Can the frosting be used to pipe flowers? Going to make some this weekend and was wondering if I should add a little more powdered sugar to hold its shape.
Hi Mary, This frosting is thinner than traditional buttercream, so it won’t hold an intricate shape like a flower. The best piping tips are simple round tips such as Wilton 2A or Wilton #12.
Hi Sally! I cannot find any heavy cream in my area. Is there a substitute? Thanks so much!
Hi Lillian! Heavy cream works best in this recipe, but you can use whole milk or half-and-half if that’s what you have instead.
Hi Sally! Could this cupcake recipe be made without the apples? I want to try an apple filling for spicy cupcakes just like this
Hi Halima, that should work out okay, you may just get one or two fewer cupcakes. Hope you enjoy them!
Made this this morning for my family and everyone loved it. I didn’t have nutmeg and didn’t make the frosting and it was still so good, especially slathered in butter. I made it in an 9-inch springform pan (my muffin tins somehow disappeared) and baked at 350F for 26 minutes and it turned out perfectly. We will definitely have this again!
Hi Sally! I just have a question. Would it be okay if I used whipping cream for the frosting since I dont have heavy cream?
Hi Lilian, Yes you can use either heavy cream or heavy whipping cream in the frosting.
Hi Sally, sorry for the misunderstanding. What I meant was that I cant find heavy cream or heavy whipping cream here, and only have light whipping cream. Would that still work?
Heavy whipping cream contains at least 36% fat. The lower fat content of light whipping cream may not hold its shape as long as heavy whipping cream.
Is it possible to use normal whipped cream instead of heavy cream because I cant find any heavy cream where I live?
Hi Patty, Heavy cream and heavy whipping cream are the same. You can use them interchangeably. Enjoy!
is the nutmeg necessary? asking because it is rather hard to find it in my area
Hi Patty, you can omit if needed, or swap with another warm spice of your choosing.
Hi, I just have a question. My neighbor makes and sells salted caramel and she gave me a big jar. Can I use that to make the icing? And about how much would I use? Thank you!
Hi Susie, if you want to use it in the frosting, it may be better to make this vanilla buttercream and add about 1/2 cup of your store-bought sauce.
I love all your recipes, thank you for the work you do. Can this recipe be doubled? I plan on making for a group of about 20-22 classmates (graduated in 1967) when we get together next month to celebrate our 75th birthdays!
Hi Patricia, for best results (and to prevent over or under mixing), we recommend making two separate batches. Hope you all enjoy the cupcakes!
I have been making this recipe every year since probably at least 2019! It is a hit among friends and family. Thank you Sally for your amazing recipes!
Can I substitute 1/3 cup sour cream for the milk?
Hi Meg, we don’t recommend it—a liquid is best. Any milk is fine in this recipe, dairy or nondairy. You could even use apple cider instead.
These cupcakes turned out amazing!!! Everyone raved about them. I was nervous about the carmel frosting but it turned out to be the best part!! Will be making them again this fall for sure!!
We made these yesterday with apples we picked on Friday! So delicious – will definitely make again !
This looks amazing. I made your chocolate cupcakes with chocolate frosting yesterday, and today my family has requested I try another one of your cupcake recipes and hubby has offered to go by the store for whatever I need! With apple season happening, I will def try this one soon. Though they want pistachio next.
Question: what do you think about the idea to buy salted butter instead and just always have it out softening for making frosting? Thanks!
Hi Betsy, we’re so glad the cupcakes were a hit! We typically prefer using unsalted butter in our frostings so that you can control the amount of salt added to the frosting. Because it’s contains dairy, we recommend keeping the frosting refrigerated until ready to bring out to room temperature.
I found these dense and a bit dry. But my guests loved them! I filled with apple butter.
Me and my son really loved these yummy cakes. Much more interesting than most cupcakes and moist and delicious. They recipe was easy to follow and I appreciated the extra tips for the frosting. Will definitely make again soon
Hi! I am planning on making these for a shower. Can I make these into mini cupcakes?
Hi Gracie, for mini cupcakes, bake for about 11–13 minutes, same oven temperature.
I made this today. It came out delicious! I put yogurt in place of the milk and half oil/ half butter, for a moister, softer cupcake. I only used about 130g apples… and it was fine.
For the frosting, I did my own thing. I made a frosting with homemade caramel sauce, butter and cream cheese.
It’s so tasty and not overly sweet or heavy.
Hi, I made this recipe earlier today and the mixture was really runny, more like liquid than batter. Is this normal?
Hi Dani, this should not be a runny batter – you can see in the step by step photos above. Did you make any changes to the recipe?
My daughter loves these cupcakes that I make from this recipe. Instead of frosting, I add a crumble :-).
Best ever frosting! Thank you for this incredible recipe! I made a big batch of frosting and had some extra, so I kept it in an airtight container in fridge for two days. After reheating over a double boiler, do I whip it up again with a mixer and will it need a few drops of heavy cream?
Hi Michelle! Yes, we would whip it. You can add heavy cream if it looks like it needs it!
I just made this recipe and it IS delicious, though my frosting turned out darker. I only cooked my caramel until 203 degrees, but it must have been too long. So when I swirled it on the cupcake it almost looks like poop! Hahahaha
How do you keep the apple part that is decoration from turning brown if using for a party?
Hi Jessica! Add the apple garnish just before serving. A brush of lemon juice helps, too.