Caramel Apple Cupcakes

I absolutely love everything about fall! One of my favorite fall treats are caramel apples, however, I have never successfully made my own. For some reason I can never get the caramel to stick and they turn out looking like gooey blobs instead of perfectly-covered caramel apples. I just don’t have that magic caramel touch!
Thank goodness that is not the case with these cupcakes! The cake part is loaded with shredded apples, so you get that yummy apple goodness in every bite. The caramel topping is delicious and you can top each cupcake with your favorite caramel apple toppings (sprinkles, chocolate, crushed peanuts- the sky is the limit!).

Serves: 15

Caramel Apple Cupcakes

25 minCook Time

25 minTotal Time

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  • 1 1/4 cups all-purpose 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 (or half and half works too)
  • Nuts or candies for topping (optional)


  1. Preheat oven to 350 degrees F. Line a cupcake pan with baking liners (I was able to get 15 cupcakes from this recipe). 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.
  2. 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.
  3. 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. Top with toppings (if desired) and stick a popsicle stick in the center of the cupcake for additional decor (completely optional).



183 cal


2 g


34 g


6 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Recipe source: Noble Pig

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8 Responses to “Caramel Apple Cupcakes”

  1. These look and sound so tasty, and I love the presentation! Thank you so much for visiting and adding your idea to the Thanksgiving Treats and Fall Fun Linky Party. I?m one of your co-hosts from If you linked up from one of the other co-host sites, I hope you?ll stop by my site for a visit. (I posted my attempt at one of your recipes on Monday. Of course, I linked back to you for the full recipe.)

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