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Delicious Caramel Apple Cupcakes topped with creamy brown sugar frosting.

Caramel Apple Cupcakes with Brown Sugar Frosting

Tender apple spice cupcakes topped with thick brown sugar frosting, offering cozy fall flavors without the fuss of a whole cake.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American, Fall
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cupcakes
  • 1.5 cups all purpose flour Sifted
  • 1.5 teaspoons baking powder
  • 0.5 teaspoons baking soda
  • 1.5 teaspoons cinnamon
  • 0.25 teaspoons nutmeg
  • 0.5 teaspoons salt
  • 0.5 cups unsalted butter, melted Cool slightly after melting
  • 0.75 cups brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla
  • 0.5 cups unsweetened applesauce Best for flavor
  • 0.5 cups milk Any kind works
  • 1.5 cups peeled diced apples Cut into small pieces
For the brown sugar frosting
  • 0.5 cups unsalted butter
  • 1 cups brown sugar, packed
  • 0.25 cups milk or cream
  • 2.5 cups powdered sugar Adjust for thickness
  • 1 teaspoon vanilla
  • pinch salt

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F and line a cupcake pan.
  2. In a bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk together the melted butter and brown sugar until smooth, then add the eggs and vanilla.
  4. Stir in applesauce and milk to the wet mixture.
  5. Combine the dry mixture with the wet mixture, stirring gently until just combined. Fold in the diced apples.
  6. Fill cupcake liners about two-thirds full and bake for 18 to 22 minutes, or until a toothpick inserted comes out mostly clean.
  7. Let the cupcakes cool completely before frosting.
Frosting Preparation
  1. In a small pot, melt butter and brown sugar over medium heat, stirring until smooth and bubbly (about 1 to 2 minutes).
  2. Add milk, stir, and let it bubble gently for about 30 seconds, then turn off the heat.
  3. Let the mixture cool for 10 to 15 minutes to thicken slightly.
  4. Whisk in the powdered sugar, vanilla, and salt until it is thick and fluffy.
  5. If the frosting is too thick, add a splash of milk; if too thin, add more powdered sugar.
  6. Frost the cooled cupcakes immediately before the frosting sets.

Notes

For added flavor, consider swirling in some caramel sauce into the frosting. Store unfrosted cupcakes in the freezer for up to 2 months.