Caramel Apple Cupcakes

These Caramel Apple Cupcakes have a cinnamon buttermilk cake sprinkled with cinnamon sugar filled with a spiced apple compote and are frosted with a decadent caramel buttercream!

Caramel Apple Cupcakes

Did you actually think that I could go a whole month without posting a cupcake recipe?

Caramel Apple Cupcakes

I cannot tell you the last time I actually had a true caramel apple. This is for two reasons:

  1. Lack of opportunity
  2. Laziness

Why cover an entire apple in caramel and then cut it up when you can cut up an apple and then dip each slice in caramel, thus sparing yourself caramel between the teeth and feeling justified in increasing the caramel to apple ratio? {Was that sentence long or what?!}

Caramel Apple Cupcakes

Or skip all that nonsense and eat a Caramel Apple Cupcake!

Cupcakes are always the answer.

Caramel Apple Cupcakes

These cupcakes have a cinnamon spiced cake generously sprinkled with cinnamon sugar prior to baking. I then filled them with a brown sugar apple compote and topped them with a salted caramel buttercream.

Oh! And drizzled them with more caramel.

The cake is moist and dense with a very large crumb. They kind of melt in your mouth they are so soft. Buttermilk has a way of doing this. If they sound familiar it’s because they are a slight modification of my Sprinkles Copycat Triple Cinnamon Cupcakes.


Caramel Apple Cupcakes

Apple compote is my fancy way of saying apple pie filling, because it sounds so Cupcake Wars doesn’t it? It’s a lightly spiced cinnamon brown sugar apple pie filling, that made my kitchen smell better than any candle could have!

Caramel Apple Cupcakes

I made these the day after my husband got home from his last trip and he loved them! The sweet caramel frosting is perfectly balanced with the slightly tart apple filling and the moist, cinnamon cake!

It’s all the flavors of a caramel apple without the messy eating process.

Caramel Apple Cupcakes

Yield: 12 Cupcakes

Caramel Apple Cupcakes

These Caramel Apple Cupcakes have a cinnamon buttermilk cake filled with a spiced apple compote and then frosted with a decadent, yet easy, caramel buttercream!


    For the Cupcakes:
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 ½ teaspoons Saigon cinnamon
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter, melted and cooled
  • 1 cup sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup low-fat buttermilk
  • For the Cinnamon Sugar:
  • 1/8 teaspoon Saigon Cinnamon
  • ¼ cup superfine sugar
  • For the Apple Compote:
  • 1 medium apple, diced {Granny Smith or other sour apple}
  • ¼ cup light brown sugar, packed
  • ½ small lemon, juiced
  • 1/8 teaspoon Saigon cinnamon
  • ½ teaspoon cornstarch
  • For the Frosting:
  • 1 cup butter, softened
  • 2 cups confectioner sugar [more if needed to thicken]
  • 2 teaspoons cream
  • ½ - 2/3 cups cooled salted caramel


    Make your Apple Compote:
  1. In a small saucepan combine all the ingredients through cinnamon for the apple compote. Taste and adjust sugar or lemon juice as needed. Add the cornstarch and stir to mix. Set over medium heat until it comes to a boil, stirring frequently until the apples begin releasing their juices. You don’t want the cornstarch to burn.
  2. Reduce the heat low and simmer for 15-25 minutes or until the apples are crisp tender and the sauce has thickened. Remove from heat and cool.
  3. Make the Cupcakes:
  4. Preheat the oven 350°. Line 12 standard muffin tins with cupcake liners.
  5. Whisk flour, baking powder, cinnamon and salt together in a medium bowl and set aside.
  6. Beat together the butter and sugar on medium-high speed until thick. Add the eggs one at a time, beating well after each addition. Add the vanilla with the last egg. Scrape down the sides of the bowl between each addition.
  7. Alternately add flour and buttermilk in three additions on low speed beginning and ending with flour, scraping down the sides of the bowl as needed. You want to stop mixing as soon as the last flour has disappeared.
  8. Scoop or pour the batter into the liners ¾ full. I use a large cookie scoop for this task and it works beautifully. Sprinkle generously with cinnamon sugar.
  9. Bake in preheated oven for 15-20 minutes. I always start checking at 12 because I’m not a fan of dry baked goods. The cupcakes are done when a toothpick, inserted into the center, comes out with a few clinging crumbs but no wet smears!
  10. Remove from tins immediately and let cool on a wire rack. They must be completely cool before frosting.
  11. For the Frosting:
  12. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar on medium-high speed until combined, then add cream and continue to beat until light and fluffy. Slowly pour caramel into frosting and beat until combined. If the frosting is too loose, then add a bit more powdered sugar. Taste as you go!
  13. Assembly:
  14. Cut a large piece out of the middle of each cupcake and place it beside it. You will lose a little cinnamon sugar but it’s okay. Fill each hole 2/3 of the way full with compote. Place the cut out cake back on top of the hole. It will stick up a little bit. This is fine, the frosting will hide it.
  15. Frost. You can either pipe or spread the frosting on your cupcakes.

You will also love these cupcakes (because who doesn’t love cupcakes?)

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This recipe is linked to: Inspiration Monday, Two Cup Tuesday, Tasty Tuesday, Party Time, Moonlight & Mason Jars, Gluten Free Friday, Foodie Friday, Flashback Friday, Saturday Night Fever, Sweet and Savoury Sundays



    • AmericanCooking22 says

      Thanks, Kristine!! I loooove cupcakes! The cinnamon sugar was a last minute addition because what does a cinnamon cupcake need? More sugar! 😉

  1. says

    Oh my gosh! Those look divine. My cooking this time of year, though, is so much more prosaic because I am so short on tim. I made your Rosemary chicken again this past weekend and used the leftovers the next two nights with your salad recipes. So delicious, healthy and easy!!

    • AmericanCooking22 says

      Thank you! You are in good company with the chicken…I make it at least once a week! Fingers crossed Randy doesn’t get sick of it! If you want a fast dessert make this pear crisp! Gahh it’s so good…and I am obsessed with the crumb topping…better than my last recipe.

  2. says

    These would totally win on Cupcake Wars, and yes, “compote” is such a fancy way of saying pie filling. haha I love everything about these — caramel apples are some of my favorite things. By the way, what number piping tip do you use? Those swirls are magnificent! Pinning, to say the least. 🙂
    marcie recently posted…Pumpkin Cake RollMy Profile

  3. says

    You have officially earned the title “Cupcake Goddess.” These cupcakes are making me drool a little bit. You gotta warn me before I read your posts at 8am in the morning. Haha! If I could get my cupcakes to look half as good as yours, I’d be in business. Seriously. I might start a business. That caramel sauce on top is a work of art!
    David @ Spiced recently posted…Baked Pumpkin Spice Donut HolesMy Profile

    • AmericanCooking22 says

      Thanks, David!!! People keep telling me I need to start a cupcake business…particularly the people in my building. It’s kind of hilarious you mention the caramel sauce, because I had hidden just enough caramel sauce in the back of the fridge the night before to decorate all the cupcakes but when I got up the next morning there was, like, none left! I had scrape the sides of the container to get any out!! Which is why only 3 are decorated! lol!

      • says

        Well it sounds like you have a mouse problem, Lindsey. I mean caramel disappearing mysteriously overnight? On second thought, I suspect the husband could be the culprit there! But I’ve definitely done stuff like that for photos, too. Just make it work, right? 🙂
        David @ Spiced recently posted…Baked Pumpkin Spice Donut HolesMy Profile

        • AmericanCooking22 says

          LMAO. Mouse problem. The only problem I have around here is a husband who is digging in the back of the fridge to get at my secret caramel stash! Alls well that ends well!

    • AmericanCooking22 says

      Thanks, Alice! I hope you do try them! You won’t be disappointed! Nothing with that much cinnamon sugar sprinkled on top could be bad, right?!

    • AmericanCooking22 says

      Thanks for the pin, Dorothy! They were super yummy with the apple pie filling…then again, what isn’t?

  4. Jacqui says

    Oh yum! My two favorite things…apples and caramel. Can’t go wrong with this! Thank you for linking up to Party Time and we hope to see you again next week!

  5. says

    Those look amazing! So pretty. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
    [email protected] in Pyjamas recently posted…Sweet & Savoury Sundays #88My Profile


  1. […] The next recipe was a Pinterest find. Since we recently went to an apple orchard, I had apples in mind and available. What is the best apple Halloween treat? Caramel apples! After a long search on Pinterest I found American Heritage Cooking’s Caramel Apple Cupcakes. […]

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