Apple spiced cupcakes stuffed with an apple pie filling, topped off with salted caramel buttercream frosting and caramel drizzle.
I’ve been in the fall baking mode lately and the flavors that come along with it. It’s apple season and caramel apples immediately come to mind when I think of fall treats.
If you’re a fan of caramel apples or apple pie – you will fall in love with these apple pie cupcakes!
My husband’s favorite dessert is apple pie so he always claims that these are the best cupcakes. Plus they make the perfect dessert if you’r craving for apple pie but don’t feel like rolling out pie dough.
These cupcakes are actually quite easy to make. They start off with an apple spice cupcake, a salted caramel glaze, a glorious swirl of salted caramel buttercream frosting and more salted caramel drizzled on top.
After you take your first bite, you’ll find a fresh homemade cinnamon spiced apple pie filling stuffed inside giving you THE most delightful surprise!
They are sweet, creamy and completely irresistible.
If you’re not a fan of fall, these cupcakes are sure to win you over! They have all your favorite flavors of fall in a pretty treat!
- 11/2 cups all-purpose flour
- 1 teaspoon baking powder
- 11/2 teaspoon ground cinnamon
- 1/4 teaspoon apple pie spice or substitute with a pinch of each of these spices: nutmeg, ground ginger, ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted
- 1 cup sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup buttermilk or combine 1/3 cup milk + 1 teaspoon white vinegar and let sit for 5 minutes
- 1/4 cup Greek yogurt I used non-fat
- 2 medium sized apples peeled, cored and diced
- 2 tablespoons unsalted butter
- 1/4 cup brown sugar
- lemon juice from a quarter lemon
- 1/2 tablespoon cinnamon
- 1/4 teaspoon apple pie spice or substitute with a pinch of each of these spices: nutmeg, ground ginger, ground cloves
- 3/4 cup unsalted butter softened to room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup salted caramel sauce at room temperature (homemadeor store-bought)
- pinch salt
- 1-1/2 to 2 cups powdered sugar
- 1 tablespoon heavy cream
- chopped pecans or walnuts
- salted caramel sauce for garnish
- apple pie filling
- apple slices
Preheat oven to 350 degrees F. Line cupcake pan with paper cups.
- In a large bowl, whisk together the flour, baking powder, ground cinnamon, apple pie spice, and salt.
- In a large microwave-safe bowl, melt butter in the microwave in 20-second increments until melted. Whisk in sugar. Mix in eggs one at a time until well mixed. Pour in vanilla, buttermilk, and yogurt until combined. Slowly stir in dry ingredients until no lumps remain. The batter will be thick.
- Divide batter among cupcake liners, filling each 2/3 full.
- Bake in preheated oven for about 17 to 19 minutes or when a toothpick inserted into the center comes out clean. Remove from oven and allow to cool in muffin tin several minutes before transferring to a wire rack. Allow to cool completely before filling and frosting.
- In a medium saucepan, place chopped apples, butter, brown sugar, lemon juice, cinnamon, and apple pie spice together. Cook over medium heat for about 5 to 8 minutes, until apples are tender. Stir occasionally. Allow mixture to cool.
- In the bowl of an electric stand mixer or with your hand mixer, cream butter on medium-high speed for about 3 to 4 minutes. Add vanilla extract and salted caramel sauce; mix until combined, scraping down the sides as needed.
- Add 1 cup of powdered sugar and salt; beat on low until powdered sugar is incorporated. Add heavy cream and then add more powdered sugar until desired consistency is achieved.
- Increase speed to medium, and beat until smooth and well combined for another 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- Prepare a piping bag and fill with frosting.
- Using a small knife, cut and remove a circle in the center of each cupcake.
- Fill with apple filling.
- Pour a layer of salted caramel over the apples.
- Pipe frosting on top. ( I used a Wilton 1M tip )
- Drizzle with more salted caramel sauce and add optional toppings if desired
Originally shared on: Dessert Now, Dinner Later
Looking for more ways to use up your apples? Try these:
Snickers Caramel Apple Pie Bars
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Andrea -
Well it’s fall again and I’ve had these cupcakes pinned to my food board for a while. I just finished making them following your recipe to the tee. I made your homemade caramel sauce as well (truth time: I didn’t know I could melt brown sugar without liquid) – and while I haven’t tried one yet ’cause they’re chilling now- they look amazing. And I did try all the components as I went along so I can attest to their deliciousnous. I can only assume that all together, it will be one heavenly bite! Thank you so much for posting this recipe.
rika@vm -
Wowza, Kelly, another apple-based treat…hahaha…anything salted caramel and apples and spices….I would eat it NOW! The weather in Oregon is a little bit odd, it gets chilly at night and morning (30-40) and super warm (80), it didn’t feel like October at all! I really would love to get into fall baking, but I think I will continue drooling at your amazing baked goods this fall…
Emma -
You are making me crazy for all the amazing fall flavours, it’s definitely my favourite foodie season such warming comforting flavours. These cupcakes are beautiful and I am sure they would win any doubters over. By the way I love the revamp of the site very swish! 😀
Chris @ Shared Appetite -
Is this real life?! Because I’m pretty sure I’d want these to be in heaven. That sounded cheesy… sorry. But it’s true. These are stunning! Pinning the heck out of these!