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Apple Pie Cupcakes with Salted Caramel Buttercream Frosting

Apple spiced cupcakes stuffed with an apple pie filling, topped off with salted caramel buttercream frosting and caramel drizzle.
Course Dessert
Cuisine American
Keyword apple spice cupcakes, cinnamon apple desserts, fall dessert recipes
Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Servings 14 cupcakes
Calories 446 kcal

Ingredients

  • 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

Apple Pie Filling:

  • 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

Salted Caramel Buttercream Frosting:

  • 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

Toppings (optional):

  • chopped pecans or walnuts
  • salted caramel sauce for garnish
  • apple pie filling
  • apple slices

Instructions

For the Cupcakes:

  1. Preheat oven to 350 degrees F. Line cupcake pan with paper cups.

  2. In a large bowl, whisk together the flour, baking powder, ground cinnamon, apple pie spice, and salt.
  3. 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.
  4. Divide batter among cupcake liners, filling each 2/3 full.
  5. 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.

Make the Apple Pie Filling:

  1. 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.

Make the Frosting:

  1. 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.
  2. 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.
  3. 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.
  4. Prepare a piping bag and fill with frosting.

Assembly:

  1. Using a small knife, cut and remove a circle in the center of each cupcake.
  2. Fill with apple filling.
  3. Pour a layer of salted caramel over the apples.
  4. Pipe frosting on top. ( I used a Wilton 1M tip )
  5. Drizzle with more salted caramel sauce and add optional toppings if desired
Nutrition Facts
Apple Pie Cupcakes with Salted Caramel Buttercream Frosting
Amount Per Serving (1 cupcake)
Calories 446 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 12g60%
Cholesterol 76mg25%
Sodium 106mg4%
Potassium 143mg4%
Carbohydrates 60g20%
Fiber 2g8%
Sugar 21g23%
Protein 6g12%
Vitamin A 635IU13%
Vitamin C 1.2mg1%
Calcium 55mg6%
Iron 2.6mg14%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.