Apple Spice Cupcakes with Salted Caramel Frosting.

Moist & flavorful apple spice cupcakes finished with a salted caramel frosting.

Apple Spice Cupcakes with Salted Caramel Frosting

It’s that time of year again. Apples, pumpkin, cinnamon spice, and everything nice seem to take over the kitchen. And there’s no way I’d rather have it. Try and try as I might, I really would like to convince you that non-chocolatey sweets are my dessert of choice. It’s true. My mom’s apple crisp, pumpkin pie, and gingersnap cookies are my absolute FAVORITE.

Oatmeal raisin cookies grab the spotlight over chocolate chip any day and you might as well just butterscotch my everything because an oatmeal scotchie is the bees knees in my world. I digress.

Today’s cupcakes are why I believe that sometimes less is truly more.  While they aren’t stuffed with chocolate mousse, crowned with any type of ganache, or adorned with candy bars, these modest cupcakes are quite certainly a new favorite. The cupcake itself is made with melted butter and brown sugar. Comforting flavors like nutmeg and cinnamon dot each bite with the perfect amount of fall spice.  The tiny pieces of tart Granny Smith apples hiding inside will melt in your mouth. They’re incredibly moist like banana bread, soft and fluffy like a muffin, rich and decadent like a chocolate cupcake.

The cupcakes pack enough flavor that you wouldn’t even need to adorn them with frosting.  They could truly stand on their own, but let’s not be silly.

Apples and caramel are a classic fall flavor combination and I baked today’s cupcakes as an excuse to make my Salted Caramel Frosting again. I know many of you have made it before and it’s truly one of my favorites.  It’s dangerously good. Luscious, satin-y, and combining the perfect balance of salty and sweet.

What I love most is how simple it is – (1) make salted caramel (2) stir in powdered sugar (3) stuff your face (4) check yourself in the mirror before walking out the door.  I may have skipped #4 and left the house with frosting on my nose, but whatever. Totally worth it.

Apple Spice Cupcakes with Salted Caramel Frosting by

What I love most about today’s cupcakes is that there’s no mixer required! The cupcake batter and the frosting can be mixed together by hand.

One bite is all it will take to convince even the most die-hard summer spirit that the flavors of fall are here. And there’s no turning back. 😉

Apple Spice Cupcakes with Salted Caramel Frosting

Yield: 14-16 cupcakes

Print Recipe

Moist & flavorful apple spice cupcakes finished with a salted caramel frosting.



  • 1/2 cup (1 stick or 115g) unsalted butter, melted
  • 1/3 cup (65g) granulated sugar
  • 2/3 cup (135g) packed dark brown sugar
  • 2 large eggs
  • 1/3 cup (80ml) milk*
  • 2 teaspoons vanilla extract
  • 1 and 1/2 cups (190g) all-purpose flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon  ground nutmeg
  • 2 small apples, peeled and finely chopped (I suggest Granny Smith)

Salted Caramel Frosting

  • 1/2 cup (1 stick or 115 g) unsalted butter
  • 1 cup (200g) dark brown sugar, packed
  • 1/3 cup (80ml) heavy cream
  • 1/4 teaspoon salt
  • 2-3 cups (240-360g) powdered sugar, sifted


Preheat the oven to 350°F. Line a 12-count muffin pan with cupcake liners. Set aside.

Make the cupcakes: Whisk the melted butter, granulated sugar, and brown sugar together in a medium bowl until combined. Whisk in the eggs, one at a time, until smooth. Add the milk and vanilla, whisking until combined. Set aside.

Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl.  Slowly add the wet ingredients to the dry ingredients and stir gently until combined.  The batter will have a few lumps. Fold in the apple.

Fill the cupcake liners three-quarters 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.

Make the frosting: While the cupcakes are cooling, melt the butter in a small saucepan. Once melted, add brown sugar and heavy cream. Stir constantly over medium heat until sugar is dissolved. Add salt. Allow to bubble for about 2 minutes. Remove from heat and allow to slightly cool. With an electric mixer, beat in powdered sugar 1 cup at a time, until you reach desired consistency. I used 2 cups. Add a little cream or milk if you find the frosting too thick. Frost cooled cupcakes and adorn with store-bought caramel sauce and sprinkles, if desired.

Cupcakes stay fresh at room temperature in an airtight container for 5 days.

Additional Notes:

*Recipe tested with skim milk and 1% milk. Almond milk, soy milk, 2% milk, and rice milk are all OK.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


What are your favorite fall recipes?  I’m a sucker for apple pies, apple crisps, and caramel apples. :)


Some of my favorite apple recipes include:

Caramel Apple Cinnamon Rolls

Easy Caramel Apple Cinnamon Rolls, stuffed with brown sugar & apples and drenched in homemade caramel. Recipe by


Apple Butterscotch Magic Bars

Apple Butterscotch 7 Layer Magic Bars


Caramel Apple Brie Quesadillas

Caramel Apple Brie Quesadillas


Apple Spice Quinoa Granola

Apple Spice Quinoa Granola


Salted Caramel Apple Pie

Salted Caramel Apple Pie


Easy Caramel Apple Turnovers

Caramel Apple Turnovers


See all apple recipes.




90 Responses to “Apple Spice Cupcakes with Salted Caramel Frosting.”

  1. #
    Aimee @ ShugarySweetsposted September 16, 2012 at 5:37 pm

    Sally these look fantastic! Delicious indeed. LOVING how similar our recipes are! Thanks for joining in the fun!!


    • Sallyreplied on September 16th, 2012 at 5:51 pm

      Thank you for organizing apple week Aimee!


  2. #
    Jocelyn @BruCrew Lifeposted September 16, 2012 at 5:44 pm

    I adore Salted Caramel frosting! And on top a delicious apple cupcake…there isn’t much better!!! I agree…there is no turning back from Fall now:-)


    • Sallyreplied on September 16th, 2012 at 5:51 pm

      Thank you for organizing apple week miss jocelyn!!


  3. #
    Chung-Ah | Damn Deliciousposted September 16, 2012 at 5:53 pm

    I’m not much of a chocolatey person either! I think these cupcakes might just reign the #1 spot on my desserts to try! And I absolutely love that no mixer is required. As much as I love my pink KitchenAid, sometimes it’s just too heavy to lug out!


    • Sallyreplied on September 16th, 2012 at 6:05 pm

      I agree! Recipes without my kitchenaid are a huge sigh of relief. and non-chocoaltey desserts are my choice, definitely! which is why I love your fruity muffins so much Chung-Ah!


  4. #
    keri @ shaken togetherposted September 16, 2012 at 5:53 pm

    These look amazing and I can’t wait to make that salted caramel frosting!!


    • Sallyreplied on September 16th, 2012 at 6:04 pm

      The frosting is too die for! Thanks Keri :)


  5. #
    Sarah K. @ The Pajama Chefposted September 16, 2012 at 5:53 pm

    i love apple cake! and in cupcake form- how cute. :)


  6. #
    Anneposted September 16, 2012 at 5:53 pm

    Sally, do you know if extra Salted Caramel Frosting can be frozen for future use? (I know, the concept of EXTRA frosting is at the fringe of reality…)


    • Sallyreplied on September 16th, 2012 at 6:03 pm

      I do not recommend freezing the extra frosting. I had some extra frosting that I used on some cookies, but I do not recommend freezing any extra.


      • Annereplied on September 16th, 2012 at 6:16 pm

        Thanks for the quick response! Now that I think about it, I bake with apples a lot, so it really shouldn’t be a problem to use up any extra frosting. I’m definitely going to try this one as soon as I get me some apples. Thanks again.

        • Averie @ Averie Cooksreplied on September 16th, 2012 at 8:24 pm

          Not Sally but just sharing my experience in that I do freeze frosting and it works fine when thawed, but usually it’s a buttercream-ish type frosting or glaze and have no idea about the salted caramel that Sally made.

          The thing about frosting is that it’s fine in the fridge for me for a month…butter and sugar will keep for a very long time. I only freeze it if I know I have wayyyyy over-made and won’t use it within a month or so. Again, just my own experiences and what my comfort levels are with food storage :)

          • Sallyreplied on September 16th, 2012 at 8:28 pm

            Thanks Averie! I was afraid the consistency would be altered as this frosting isn’t SUPER thick. But I may try it the next time I make it!

          • Averie @ Averie Cooksreplied on September 16th, 2012 at 8:37 pm

            Yeah I’ve only froze buttercream-based and cream cheese-based frosting and those freeze fine. I mean, fresh is always BEST, but they’re 90% as good as fresh when unthawed!

        • Annereplied on December 5th, 2012 at 7:48 pm

          Sally, I meant to get back to you on this a long time ago. I made both the cupcakes (delicious) and the frosting (DELICIOUS). The frosting recipe made enough for the batch of cupcakes with enough left over for a single-layer apple cake I made when the cupcakes were gone. And then there was just enough extra frosting to hide in the refrigerator so I could enjoy a couple of spoonfuls when no one was looking.

          Thank you!

          • Annereplied on December 5th, 2012 at 7:51 pm

            Um, I’d like to clarify that I did not hide in the refrigerator to sneak-eat the frosting, but that I hid the extra frosting in the refrigerator. (blush)

            • Sallyreplied on December 5th, 2012 at 9:22 pm

              LOL!!! I just laughed for a good 30 seconds readinng your comments Anne!! Too funny. But yes, I didn’t think YOU were the one in thr refrigerator! I am so glad that you enjoyed the frosting AND the cupcakes. the cupcakes are probably my favorite ever and i am not lying… SO SO good. The salted caramel frosting should be illegal. haha! I want to go make an apple cake now… 😉

  7. #
    Hayley @ The Domestic Rebelposted September 16, 2012 at 6:32 pm

    Totally drooling over these beautiful cupcakes! You had me at salted caramel :) we’re flavor twins, and I feel like if we ever roomed together, would probably have a brawl over the last oatmeal scotchie :)


    • Sallyreplied on September 16th, 2012 at 8:30 pm

      things would get dangerous!!


  8. #
    Heather@French Pressposted September 16, 2012 at 8:13 pm

    hands down my all time favorite cupcake:)


  9. #
    Averie @ Averie Cooksposted September 16, 2012 at 8:20 pm

    “apple crisp, pumpkin pie, and gingersnap cookies” – in addition to oatmeal raisin and snickerdoodle cookies, those are some of my TOTAL faves as well and they are generally under-represented in the blog and food site world, well, except pumpkin pie. There’s plenty of that :)

    These cupcakes sound incredible and one of the things i just made was…pumpkin cupcakes. Won’t hit the blog for a a couple weeks. I wish we could have a bake-off/swap or something. Based on your description of these, I WANT them! Now! They look incredibly moist and sometimes, (most times) candy stuffed into things is not required. Simple perfection is best.


    • Sallyreplied on September 16th, 2012 at 8:31 pm

      underrepresented is right! all of my favorites hardly get any love! time to change that as I have plans for many of my favorites this time of year. :) Simple perfection… exactly what I was going for!


  10. #
    Dorothy @ Crazy for Crustposted September 16, 2012 at 8:35 pm

    Gorgeous cupcakes Sally! The caramel….yum!


  11. #
    Christina @Sweet Pea's Kitchenposted September 16, 2012 at 9:37 pm

    Oh yes it is that time of year again! Love it! :) These cupcakes sound incredible!


  12. #
    Jessposted September 16, 2012 at 9:39 pm

    Looks so good! I love caramel anything/ everything!


    • Sallyreplied on September 17th, 2012 at 10:04 am

      Thanks Jess! Yes, I am a caramel EVERYTHING this time of year :)


  13. #
    Ashley @ Kitchen Meets Girlposted September 16, 2012 at 9:52 pm

    I’m right there with you–I do love me some chocolate, but fall flavors can’t be beat. I’d totally choose pumpkin pie over a chocolate chip cookie any day? And these cupcakes? Wowsa–they look amazing, Sally!


  14. #
    Colleen @ What's Baking in the Barbershop?!posted September 16, 2012 at 9:54 pm

    These are PERFECT fall cupcakes! I think I need to find an occasion to bake these for… 😉


    • Sallyreplied on September 17th, 2012 at 10:05 am

      I love baking cupcakes but can only bake them for occassions! Who needs a dozen cupcakes lying around the house? Luckily, I have some fun events coming up so it’s cupcake time 😉


  15. #
    Something Undone Daddy Duranteposted September 16, 2012 at 11:20 pm

    Love this recipe for Autumn, though to be honest it’s hard to keep apples in the house long enough.
    This is going to be a fun recipe to try, I really like caramel!


  16. #
    Joan@Chocolateandmoreposted September 17, 2012 at 1:14 pm

    You had me nervous with all the badmouthing about chocolate but I have to forgive you, These cupcakes are amazing. And if I can’t have chocolate than Caramel is the perfect substitute! Salted, even better, and some extra caramel sauce drizzled on top, yes please, I’ll take two. And I’ll also take any leftover frosting you might have laying around. Putting all of that on top of a spiced apple cupcake, yes I totally forgive you for the chocolate comments, just pass me a cupcake!


    • Sallyreplied on September 17th, 2012 at 9:03 pm

      eeek! i still love chocolate, joan! i just like caramel a tad more! glad you still like me 😉


  17. #
    Becca @ Crumbs and Chaosposted September 17, 2012 at 3:30 pm

    What a gorgeous cupcake!! Gold sprinkles are the perfect touch, well that and the caramel drizzle :)


  18. #
    Laura Dembowskiposted September 17, 2012 at 3:44 pm

    I love recipes that don’t require a mixer, though I’m pretty sure I’d love this recipe no matter. Apples, caramel, cake, frosting. What’s not to love? I also love baking with the flavors of fall again, but I’d like them even better if summer weather would hang around :)


    • Sallyreplied on September 17th, 2012 at 9:16 pm

      sometimes keeping the mixer in its place is a sigh of relief! I’m going to miss the summer weather!


  19. #
    Jen @ Savory Simpleposted September 17, 2012 at 4:59 pm

    These look incredible, Sally! You really make some amazing desserts.


    • Sallyreplied on September 17th, 2012 at 9:17 pm

      Jen that is so sweet, thank you!


  20. #
    Erin @ Texanerin Bakingposted September 18, 2012 at 4:08 pm

    Oh yum! Love love love these. I’m all over apple everything at the moment. And that frosting sounds perfect! Love that you don’t need a mixer.


    • Sallyreplied on September 18th, 2012 at 5:09 pm

      I feel like everything I’m baking is apple or pumpkin! I’m trying to balance it out with other sweets too but it’s hard! I love apples this time of year. :)


  21. #
    Amber dposted September 19, 2012 at 5:49 pm

    Silly question in recipe you say something about the caramel sauce do u reserve some when making frosting or is there something I missed?!


    • Sallyreplied on September 19th, 2012 at 6:18 pm

      I used store bought caramel for the drizzle, sorry that was unclear!


  22. #
    Cassieposted September 21, 2012 at 3:59 pm

    I love these cupcakes Sally! Salted caramel is the best!


  23. #
    Mackenzieposted October 4, 2012 at 11:38 pm

    These look amazing! We would love to invite this apple recipe and other other of your favorite apple recipes in this week’s Iron Chef Mom link up contest!
    The Iron Chef Mom Team :)


  24. #
    Emmaposted November 3, 2012 at 1:12 pm

    Made these today and they were gorgeous! The frosting was just… oh my god! Thanks ^^


    • Sallyreplied on November 4th, 2012 at 4:27 pm

      THank you Emma! I’m glad to hear that. They are my favorite cupcakes yet. :)


  25. #
    Jamieposted November 24, 2012 at 9:38 pm

    Thank you for the recipe! I am so excited to this!


    • Sallyreplied on November 25th, 2012 at 12:43 pm

      You are welcome Jamie! Let me know if you bake them 😀


  26. #
    Anonposted December 22, 2012 at 9:04 am

    Hi there Sally, just wanted to say a big thanks for sharing this recipe. I got tired of the typical chocolate or gingerbread cupcakes for the festive season, and ended up making 3 batches of these for parties. Haven’t had any leftovers at all! Topped half of them off with green and red M&Ms, and the other half with apple chips.
    I have a mad love for spices and moist cupcakes that keep well, so everything about this was divine… and THAT FROSTING. No need to say more eh, haha.
    Will definitely try your other recipes real soon :) Have a very blessed Christmas!


    • Sallyreplied on December 22nd, 2012 at 1:36 pm

      Hi there! These are actually my favorite cupcake on my website, no questions asked. I love apple desserts and they are such a nice change from your typically chocolate, vanilla, gingerbread cupcakes… just as you said. I am SO happy you love them as much as I do. I love your decorating ideas – the M&Ms and the apple chips! I think I’m going to try them with apple chips next time. Spice cakes – definitely the best, especially this time of year! MERRY CHRISTMAS and thank you for the blessings. :)


  27. #
    JBposted March 15, 2013 at 9:44 pm

    Made these today for my family and they were a huge hit. I loved how easy they were to make. Thank you so much! Can’t wait to try another one of your recipes


    • Sallyreplied on March 17th, 2013 at 9:32 am

      Hi JB! That’s great to hear. Thank you for reporting back! They are very easy to make and one of my all time favorite cupcakes. Thank you!


  28. #
    julianaposted March 28, 2013 at 2:53 pm

    omg Sally, I have lived in USA for a while but i’m back to Brazil and I always visit your blog and I miss so bad all delicious american things hahaha I always do’em and everybody here love it! Thank you so much for sharing :)


    • Sallyreplied on March 28th, 2013 at 3:03 pm

      that is great to hear, Juliana! Thank you so much.


  29. #
    aliciaposted June 3, 2013 at 3:54 pm

    Hey there…I probably missed something but the extra caramel sauce you drizzle on top, is that some that you reserve from the frosting before you add the conf. sugar?


    • Sallyreplied on June 3rd, 2013 at 10:38 pm

      Hi Alicia – it’s just storebought caramel I used on top.


  30. #
    Emilyposted August 28, 2013 at 9:18 am

    I made these and brought them into work. Everyone LOVED them. I had at least 6 people ask me for the recipe. The frosting is AMAZING! A perfect combination for the fall :-) I can never go wrong with your recipes, Sally!


    • Sallyreplied on August 28th, 2013 at 9:23 am

      Oh my gosh Emily, I love these cupcakes! Thanks so much for making them and for reporting back! The frosting? I know! Amazing.


  31. #
    Rachaelposted September 20, 2013 at 11:12 pm

    Oh my darling! I’m in a fall wedding and i’m making the bridal shower cupcakes tomorrow. I’ve found a pumpkin, a red velvet (yours!) was looking for a third and think I’ve found it! What a perfect taste of fall. I’ll be reporting in tomorrow!


    • Sallyreplied on September 22nd, 2013 at 4:36 pm

      Hi Rachael! I actually don’t have a red velvet cupcake recipe at this time – but would love to make them soon. So delicious! I hope you enjoy these apple cupcakes!


      • Rachaelreplied on September 22nd, 2013 at 7:24 pm

        I realized after posting that, that the red velvets were Martha Stewarts and not yours and felt pretty dumb :/ BUT! I did make these yummy little guys and they were a big hit. They were the perfect combination of cupcake/muffin. My future mother-in-law said it was like apple pie in a cake. Just the right amount of warmth from the spices with real bits of apple. I snuck a taste of one when it was warm and my goodness. I rave about your blog and give you full credit. And as of now you’re recipes are 4 for 4!

    • Rachaelreplied on September 22nd, 2013 at 7:25 pm

      Ps. Holy terrible grammar sorry!


  32. #
    Nanciposted October 4, 2013 at 4:45 pm

    Hi Sally,
    I just finished making your pumpkin cupcakes and they are a-maz-ing! I also just made these apple spice cupcakes. I only got enough batter for 12, but your recipe says 18. Have you or anyone else had this happen? I followed the directions to the letter.
    Thanks and happy baking!


    • Sallyreplied on October 4th, 2013 at 5:17 pm

      Hey Nanci! Oh goodness, you only got 12 cupcakes? I get anywhere from 14-18 when I bake them. It depends if I go over/under 1.5 cups of apple. But I’ve never gotten 12 before using a standard muffin pan. Well, I’m glad you love these! And the pumpkin ones too. Thanks!


  33. #
    Arielposted October 13, 2013 at 2:07 pm

    Love your website!!

    Do the apples need to be peeled?


    • Sallyreplied on October 13th, 2013 at 8:32 pm

      It doesn’t matter. I’ve made them before with peeled and unpeeled apple pieces. Peeled apples are a bit softer inside the cupcake. Enjoy, Ariel!


  34. #
    Emilyposted November 2, 2013 at 8:01 am

    There is a potluck at church tomorrow and I think I know what I’m bringing! Bring on the apple spice cupcakes! Holla!!


    • Sallyreplied on November 2nd, 2013 at 3:21 pm

      Haha! I hope these cupcakes are a huge hit.


  35. #
    Susan Jonesposted November 3, 2013 at 9:48 pm

    I love Thanks for all the great recipes.
    I’m confused about the salted caramel frosting . One place says bubble one minute another says bubble two minutes before adding powdered sugar. Which works best? I love caramel,,


    • Sallyreplied on November 4th, 2013 at 11:56 am

      Hi Susan! So sorry about that. It should be two minutes.


  36. #
    Johannaposted November 7, 2013 at 10:07 pm

    These cupcakes are absolutely heavenly. This is now one of my go to cupcake recipes.


  37. #
    amrithachagar@yahoo.composted February 20, 2014 at 10:47 am

    These cupcakes are amazing!! The second time I tried to make them, I doubled the wet mixture but forgot about the dry ingredients! However they STILL turned out fantastic!! Thank you!


  38. #
    Myraposted June 6, 2014 at 9:27 am

    could i use buttermilk instead of milk?


    • Sallyreplied on June 6th, 2014 at 2:20 pm

      Definitely! Enjoy.


  39. #
    Erinposted August 2, 2014 at 10:57 am

    Oooooooohhhhhh I am loving these. How long in the oven if I wanted to make a layer cake? I need this in my life….


    • Sallyreplied on August 3rd, 2014 at 7:42 pm

      Hi Erin! I’m unsure about the bake time for a cake. Sorry!


  40. #
    Emilyposted September 3, 2014 at 6:34 pm

    Hi Sally. I’m helping out at a friend’s baby shower, and I want to bring these cupcakes. I did a trial run this evening, and they tasted great. But, I have a couple questions if you have time. First, if the frosting gets too thick is it okay to add more heavy cream? Next question; I believe my cupcakes were not very moist. I’m assuming they’re supposed to be moist. I’m think I may have over-baked them or maybe over-mixed? Any thoughts? Thanks, and I love your recipes!!


    • Sallyreplied on September 3rd, 2014 at 6:36 pm

      Hi Emily! Yep, feel free to add more cream to the frosting. I fear the cupcakes were over baked. Keep your eye on them. Careful measuring your flour – do not overmeasure. And perhaps try using buttermilk instead of any other milks. It makes creates a moist texture.


      • Emilyreplied on September 3rd, 2014 at 8:19 pm

        Thanks, Sally! I think I agree with you about the over-baking. I baked it less than 20 minutes. However, I’ll keep a closer eye on them for the baby shower!

  41. #
    Julissaposted October 18, 2014 at 7:57 pm

    Hello! I’ve made this recipe twice already and people think they are amazing! The only problem that I’ve had was the frosting. It comes out too thick and it crumbles a lot. People said it was too think and not very frosting like. What am I doing wrong? Or how can I fix it? Thank you for this delicious recipe!


    • Sallyreplied on October 20th, 2014 at 4:19 pm

      Hi Julissa. A great way to thin out the frosting is to add a little cream or milk when you add the powdered sugar. This frosting is supposed to be very thick, not really light and fluffy like buttercream or other frostings.


  42. #
    Melanieposted March 12, 2015 at 12:30 pm

    Hello Sally!! This recipe looks delish and I’m going to try making it tonight. But I have one question: is the salted caramel frosting pipeable? Can I use a Wilton 1M tip to pipe it?


    • Melaniereplied on March 12th, 2015 at 12:37 pm

      Also- I made your s’mores cupcakes for a baby shower I was hosting yesterday. Everybody LOVED them! I love your recipes and am planning to give the apple spice cupcakes ago after the s’mores ones were a hit! Thank you for bringing yumminess into our lives :D:D


    • Sallyreplied on March 12th, 2015 at 2:05 pm

      I piped the frosting here with a Wilton 12 tip, but I wouldn’t try a swirl tip. It won’t hold the shape. Let me know how you like them!


      • Melaniereplied on March 14th, 2015 at 7:11 pm

        They turned out delicious :) I got so excited about all these yummy flavors that I bought your cookbook! I was happy to see they sell it on Amazon Europe!! Thanks again for all these yummy recipes!

  43. #
    Marissaposted September 25, 2015 at 10:49 am

    HI Sally!  I’m so excited to make these for our party tomorrow. How ‘finely’ chopped should the apples be? Smaller than a fingernail size? Thanks!


    • Sallyreplied on September 25th, 2015 at 3:53 pm

      Fingernail size is perfect Marissa. Enjoy the cupcakes!


  44. #
    Natalieposted October 15, 2015 at 5:27 am

    Can I replace the heavy cream with fresh milk for the frosting? 


    • Sallyreplied on October 15th, 2015 at 10:03 am

      Heavy cream is a must for the caramel.



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