Caramel Apple Cupcakes
One thing’s for certain…you’ve never had caramel apple cupcakes quite like this one. Every single bite is going to have you craving more.
When you’re in the mood for a great cupcake that has all the tastes of Fall, this is it! What could be more Fall than a caramel apple? This is so good, makes a great dessert to serve to guests, or just because you want a great cupcake to snack on. This is so easy, and everyone will love this!
We are huge fan of cupcakes. So much so that we find that we just can’t seem to get enough. But this delicious semi-homemade cupcake is one that has truly topped anything that we’ve ever had before.
This caramel apple cupcake recipe literally combines yummy cupcakes with slices of tart green apple. Mix that with a little bit of caramel and you’ve literally got some of the best cupcakes, ever.
If you’re in the mood for something a little bit sweet and crunchy, you’ll want to give these Caramel Apple Cupcakes a try. These cupcakes scream fall, and I’m excited when fall baking comes into play.
There’s nothing better than a house that smells like sweet spices while you are baking! These cupcakes are such a fun play on your usual caramel apple cupcake. They are a real show stopper. Great for any party or gathering. everybody will be impressed from the little ones to the adults!
Can you use other types of apples for this recipe besides granny apples?
You can, but granny smith apples give this recipe such a nice tart taste. Using other apples can be a great way to change up the recipe but it’s also going to change up the taste quite a bit as well. You really need the tartness to go with the sweetness of the caramel. Trust me on this one.
Do I really have to chill my frosting before applying to these cupcakes?
You really do! The reason for this is that if you put the apple on top of the frosting without it being firm, it’s going to crush and smash it down, making it a big old mess. Chilling your frosting will help to firm it up which in turn will help to hold up that apple slice as well. My suggestion is frost the cupcake and chill it this way you are sure you will have perfect cupcakes.
Why do you have to put the apple slices in the freezer?
This is really just more of a texture thing. Once you dip the apple slice in caramel and place it in the freezer, it keeps the caramel in place a whole lot better and also makes certain that the apple slice has a nice crunch to it as well.
Are you ready for this delicious recipe? You’re going to fall in love with this crispy and delicious cupcake recipe!
OTHER CUPCAKE RECIPES YOU MIGHT LIKE:
Caramel Apple Cupcake
One thing's for certain...you've never had caramel apple cupcakes quite like this one. Every single bite is going to have you craving more.Print Pin Rate
Servings: 24 Cupcakes
FOR THE CUPCAKES:
- 1 white cake mix
- 3 eggs
- 1/3 cup butter, melted
- 1/3 cup heavy cream
- 1 tbsp. green food coloring gel (more if you'd like a brighter green)
- 1 tsp. apple extract
BUTTER CREAM FROSTING:
- 1 stick of butter - softened, not melted
- 1/2 cup Crisco
- 1 tsp. vanilla extract
- 4-5 cups powdered sugar
- 1/4 cup heavy cream
- 24 green apples
- 1 container Marzetti's Caramel Apple Dip
- Preheat oven to 350
- In the mixing bowl of a stand mixer, mix the white cake mix, eggs, melted butter, and heavy cream until well blended. Add the apple extract, and the green food coloring gel, and blend until well mixed, and the desired color of green.
- Line 2 - 12 count, or 1 - 24 count muffin tin with cupcake liners, and ladle the cupcake batter into the liners, filling them 2/3 full. Bake at 350 degrees for 18 - 22 minutes, or until a toothpick inserted in the center comes out clean. Place the cupcakes on a wire rack to cool.
- Wash the Apples, and dry with paper towels. Cut the tops off the Apples, and dip them in the Marzetti's caramel apple dip, and place them on parchment lined cookie sheets, and place them in the freezer to set. NOTE: Save the rest of the apple for a pie, cobbler, pork and apple dinner!
- In the mixing bowl of a stand mixer, mix the softened butter and Crisco until smooth and creamy. Add the Vanilla and mix well. Add half of the powdered sugar, and half of the heavy cream, and mix until well blended.
- Add the rest of the powdered sugar a little at a time, alternating with the remaining cream until all ingredients have been added Scrape down the sides of the mixing bowl, and blend again until smooth and creamy. Place the mixing bowl in the refrigerator for one hour to chill the Frosting.
- When the frosting is chilled, and the cupcakes are completely cool, place the frosting in a pastry bag with the large star tip, and starting on the outer edge, pipe the frosting onto the cupcakes swirling up to a point.
- Drizzle a little caramel over the cupcake, and down onto the frosting and cupcake. Remove the apple tops from the freezer, and place an apple top on the top of the frosting. Serve and Enjoy!
NOTE: Marzetti's caramel apple dip is usually found in the Produce section close to the Apples. If you cannot find this brand of caramel apple dip, simply use another brand of caramel topping, but, make sure it's thick and not runny, because it won't stick to the apples if it's runny. ALSO: Don't throw away the apples you cut the tops off of. You can either slice them up and place them in a Ziploc bag, and refrigerate them to be dipped in caramel dip for a snack, or you can save them to make a pie, or Apple Crisp, or to be eaten with cheese. You can slice and freeze them if you need to use them at a later time, and if you're in a hurry, you can pull them from the freezer ready to use. I freeze mine tossed in sugar, brown sugar and cinnamon for a pie. If you don't have time to make pie crust, simply use already made from the dairy case, and when you add the fresh apples, it's semi homemade, and so delicious! You can also serve the baked pie with caramel dip and ice cream for a really great dessert!