Moist, warmly spiced apple cupcakes topped with a velvety caramel buttercream frosting — these cupcakes are my go-to indulgence as the weather turns cool and apples are in abundance. Each bite brings a burst of cozy cinnamon and nutmeg, rich apple flavor, and a drizzle of decadent caramel. They're not just cupcakes — they're autumn in dessert form.

Why You’ll Love This Recipe

I love how these cupcakes combine the sweetness of caramel with the natural tartness of fresh apples. The texture is incredibly soft and moist, thanks to the sour cream and oil blend, while the buttercream frosting adds a creamy finish with a hint of cinnamon spice. Whether I'm baking for a fall party or just treating myself, these cupcakes never disappoint. They're easy to make, bake beautifully, and look as impressive as they taste.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ cups all‑purpose flour
1½ teaspoon baking powder
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
¼ teaspoon salt
¼ cup (56 g) unsalted butter, room temperature
¼ cup (60 ml) vegetable oil
½ cup granulated sugar
½ cup packed brown sugar
¾ teaspoon vanilla extract
3 tablespoon sour cream
2 large eggs
¾ cup (180 ml) milk
1 cup finely chopped apple (peeled)

— For the Caramel Buttercream —

1¼ cups (280 g) unsalted butter, room temperature
5 cups (575 g) powdered sugar
4–6 tablespoon caramel sauce (homemade or store‑bought)
Pinch ground cinnamon (optional)
Caramel sauce and apple slices, for drizzle/decoration

Directions

I preheat the oven to 350 °F (176 °C) and line a cupcake pan with liners.
In a separate bowl, I whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
In my mixing bowl, I cream the butter, oil, granulated sugar, and brown sugar until light and fluffy — about 3 to 4 minutes.
I add in the vanilla and sour cream and mix until fully combined.
I add the eggs one at a time, mixing well and scraping down the sides of the bowl as needed.
I alternate adding the dry ingredients and milk, beginning and ending with the dry ingredients, mixing just until combined.
Then, I gently fold in the chopped apples.
I fill the cupcake liners about ¾ full and bake for 15 to 18 minutes, until a toothpick inserted in the center comes out clean.
I let the cupcakes cool completely on a wire rack before frosting.
For the caramel buttercream, I beat the butter until creamy, then gradually add the powdered sugar. I mix until smooth, then blend in the caramel sauce (4–6 tablespoons) and a pinch of cinnamon if I want that extra fall spice. I adjust the texture with more sugar or caramel as needed.
I pipe or spread the frosting onto the cooled cupcakes and finish with a caramel drizzle and a slice of apple on top if I’m feeling fancy.

Servings and timing

This recipe makes about 12 to 14 cupcakes.

Prep Time: 20 minutes
Cook Time: 15–18 minutes
Total Time: About 1 hour (including frosting)

Variations

I sometimes swap the apples for pears for a different fall twist.
If I want to go lighter, I skip the buttercream and just dust the cupcakes with powdered sugar and cinnamon.
Adding chopped toasted pecans or walnuts gives an extra crunch and depth of flavor.
For a salted caramel version, I stir in a pinch of sea salt into the caramel buttercream.

storage/reheating

I store frosted cupcakes in an airtight container in the refrigerator for up to 2 to 3 days. Before serving, I bring them to room temperature so the frosting softens nicely. If the buttercream gets too stiff after storing, I warm it slightly or re-whip it before piping. These cupcakes are best fresh but can be made a day ahead without losing their charm.

FAQs

How do I prevent my apple cupcakes from turning soggy?

I make sure to finely chop and gently blot the apples with a paper towel to remove excess moisture before folding them into the batter.

Can I make the cupcakes ahead of time?

Yes, I often bake them a day ahead and store them unfrosted. I frost them fresh the next day to maintain the best texture and flavor.

What apples work best for this recipe?

I like using tart apples like Granny Smith or Honeycrisp — they balance the sweetness of the cupcake and the frosting perfectly.

Can I freeze these cupcakes?

I freeze the unfrosted cupcakes in an airtight container for up to 2 months. When I’m ready to serve, I let them thaw completely and then frost them fresh.

Why is my caramel buttercream too runny?

It usually means I added too much caramel. I fix it by adding a bit more powdered sugar until I reach the desired consistency.

Conclusion

These spiced apple cupcakes with caramel buttercream are one of my favorite ways to celebrate fall. They're rich, moist, beautifully spiced, and topped with that indulgent caramel finish I can never resist. Whether I'm baking them for a gathering or just to treat myself on a cool afternoon, they always bring that perfect cozy feeling.