Caramel Apple Cupcakes

It was one of my best friends’ birthdays this past Friday, so I baked her some cupcakes. This recipe is certainly not finalized yet, so I’ll throw in some suggestions along the way. I kind of winged it initially, and ran out of time so I didn’t make the actual cupcake part by hand. 🙂




Directions to make Caramel Apple Cupcakes

  1. Make frosting, filling and caramel first. All three can be refrigerated overnight since they are time consuming
  2. Bake cupcakes according to directions on box. Cool completely
  3. Core cupcakes out in the middle, being careful not to break through the bottom
  4. add a little bit of the caramel into the hole
  5. spoon in apple filling on top of caramel
  6. add a little more caramel on top of apple filling
  7. Pipe frosting onto cupcakes
  8. If you want the caramel on top like on mine, dig a little hole and fill with caramel. Be sure the caramel is thick enough to stay in the hole!
  9. Decorate with a cinnamon stick if you like

Apple Filling

This filling is a delicious apple pie-like filling.

  • 2 tablespoons unsalted butter
  • 1.5 pounds (approx.) Honey Crisp apples (about 4 medium), peeled, cored, and finely diced
  • 1 tablespoons granulated sugar
  • 2 tablespoons dark brown sugar
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon cinnamon
  • 1/2 tablespoons cornstarch
  • 1 tablespoon water


  1. Melt the butter in saucepan over medium heat, being careful not to burn
  2. Add apples, sugar, lemon juice and cinnamon to saucepan
  3. Cook until apples are tender (about 10 min)
  4. Mix cornstarch & water in separate bowl
  5. Add cornstarch mix to apples and cook until it thickens a little more
  6. remove from heat
  7. cool

Homemade Caramel Sauce


  • 1 packed cup brown sugar
  • 1/2 cup half-and-half
  • 4 tablespoons butter
  • Pinch salt
  • 1 tablespoon vanilla extract


  1. Mix brown sugar, half and half, and butter in saucepan on medium heat
  2. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Be very careful – this will spatter!
  3. Stir in vanilla and cook a minute or two to thicken further
  4. remove from heat, and cool
  5. Pour the sauce into a jar.
  6. Refrigerate until cold.

Buttercream Frosting


  • 2 sticks unsalted butter, softened
  • 3-4 cups sifted confectionery sugar (powdered)
  • 1 tablespoon vanilla extract
  • up to 4 tablespoons milk or heavy cream (this is optional, i don’t always do this)
  • food coloring (I used green because her favorite color is green)
  1. Beat butter with a mixer for a few minutes until it softens a little more
  2. Add 3 cups of powdered sugar and turn your mixer on the lowest speed so that the mixture doesn’t fly everywhere
  3. Add vanilla extract, salt, and 2 tablespoons of milk/cream and beat at a medium speed for 3 minutes. Add food coloring slowly until it is the color you desire
  4. If the frosting is too watery, add more sugar. If it’s too stiff, add a little more milk.




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