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Caramel Apple Cupcakes with Brown Butter Streusel

These caramel apple cupcakes are the perfect fall treat. Moist apple cupcakes flavored with warm cinnamon, brown sugar and vanilla, topped with caramel cream cheese frosting and a drizzle of salted caramel. Caramel apple cupcake with muffin paper peeled back.

Caramel and apple are a classic pair. These caramel apple cupcakes start with tender, moist apple cupcakes lightly spiced with cinnamon, nutmeg and a hint of cloves so the apple and caramel shine through. They are finished with a rich caramel cream cheese buttercream and an optional extra drizzle of salted caramel for contrast.

Making the Apple Cupcakes

Here are the essential tips and steps to bake these cupcakes successfully.

  1. Preheat the oven to 350°F (180°C) and line a 12-cavity muffin tin with paper liners. The batter for these cupcakes is fairly thin, so liners are recommended rather than greasing the pan.
  2. In a medium bowl, whisk the dry ingredients: 1 1/2 cups (188 g) all-purpose flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, a pinch (about 1/8 teaspoon) ground cloves, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt. Measure flour accurately: spoon into the cup and level off or weigh for best results.
  3. In a separate bowl whisk together 1/2 cup (112 g) melted unsalted butter, 1/2 cup (packed) light brown sugar, 1/3 cup granulated sugar, 2 large eggs and 2 teaspoons vanilla extract. Using melted butter gives extra flavor and lets you skip an electric mixer; make sure the eggs are at room temperature for easier mixing. Bowl of dry ingredients whisked and wet ingredients whisked.
  4. Whisk in 6 tablespoons (90 ml) milk and 1 to 1 1/2 cups grated apple (about one large apple), peeled and cored before grating.
  5. Fold the dry ingredients into the wet mixture, whisking until no streaks of flour remain. Stop as soon as the batter is uniform to avoid overmixing. Whisking grated apple and milk into wet ingredients.
  6. Spoon batter into liners, filling each about 2/3 to 3/4 full. This yields 12–14 cupcakes. It’s better to make 12 slightly larger cupcakes than to overfill liners and risk overflow or sinking centers.
  7. Bake 21–24 minutes in the center of the oven, until the tops are set and a toothpick comes out clean or with a few crumbs. Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.

Wire rack with apple cupcakes with caramel frosting.

Making Salted Caramel Frosting

The frosting is an American-style buttercream enriched with cream cheese and salted caramel. You can make the caramel from scratch or use a thick, flavorful store-bought caramel—avoid thin squeeze-tube varieties, which are too runny for frosting.

Key tips for success:

  • Make sure the caramel is completely cooled before adding it to the frosting. Warm caramel will melt the butter and cream cheese and cause separation.
  • Prepare the caramel ahead of time if you like; it stores well in the fridge for up to two weeks.
  • Use full‑fat, brick-style cream cheese (not spreadable or low-fat) for the best texture and flavor.

I pipe the frosting with a 1M tip for a classic swirl and drizzle extra caramel from a small plastic bag with the corner snipped off.

Caramel apple cupcake frosted and drizzled with salted caramel.

These cupcakes combine the warm spices of apple with silky salted caramel for a delicious fall dessert. Below is the cleaned recipe content, including ingredients, instructions, notes and nutrition information.

Apple cupcake topped with salted caramel frosting

Caramel Apple Cupcakes

Moist apple cupcakes flavored with warm cinnamon and finished with caramel cream cheese frosting and a salted caramel drizzle.

Prep: 45 mins • Cook: 22 mins • Cooling: 45 mins • Total: 1 hr 52 mins • Servings: 12 cupcakes

Ingredients

Salted Caramel Sauce

  • 1 cup granulated sugar (200 g)
  • 6 tablespoons unsalted butter (85 g), cut into cubes
  • 1/2 cup whipping cream (120 ml)
  • 1/4–1/2 teaspoon coarse salt
  • 1 teaspoon vanilla extract

Apple Cupcakes

  • 1 1/2 cups all-purpose flour (188 g)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (112 g), melted
  • 1/2 cup light brown sugar (packed, 105 g)
  • 1/3 cup granulated sugar (67 g)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 6 tablespoons milk (90 ml), 2% recommended
  • 1 1/3–1 1/2 cups grated apple (about 1 large apple), peeled and grated

Caramel Cream Cheese Frosting

  • 3/4 cup unsalted butter (168 g), somewhat softened
  • 2 oz cream cheese (56 g), full-fat brick-style
  • 2–3 cups powdered sugar (220–330 g), to taste
  • 1/2 cup cooled salted caramel (120 ml)
  • 1/4 teaspoon salt, optional

Instructions

Salted Caramel Sauce

  1. Place sugar in a medium saucepan over medium heat. Stir occasionally with a rubber spatula or wooden spoon. Sugar will clump, then melt into a smooth amber liquid.
  2. When smooth, add the butter and stir carefully as it boils and bubbles.
  3. Once the butter is incorporated, remove from heat and whisk in the cream. Return to heat and whisk until smooth and uniform.
  4. Remove from heat and whisk in salt and vanilla. Cool completely before using.

Apple Cupcakes

  1. Preheat oven to 350°F (180°C). Line a 12-cavity muffin tin with paper liners.
  2. Whisk together flour, cinnamon, nutmeg, baking powder, baking soda and salt in a medium bowl.
  3. In a large bowl whisk melted butter, brown sugar, granulated sugar, eggs and vanilla until combined.
  4. Whisk in milk and grated apple.
  5. Fold the dry ingredients into the wet until no streaks of flour remain, taking care not to overmix.
  6. Fill liners two-thirds to three-quarters full. Bake 21–24 minutes until tops are set and a toothpick comes out clean. Cool 10 minutes in the pan, then transfer to a wire rack to cool completely.

Caramel Cream Cheese Frosting

  1. Beat the butter until smooth, then beat in the cream cheese.
  2. Add 1 1/2 cups powdered sugar and beat until incorporated.
  3. Mix in 1/2 cup fully cooled salted caramel. Ensure the caramel is not warm, or the frosting may separate.
  4. Add remaining powdered sugar 1/2 cup at a time until desired sweetness and consistency are reached. Add a pinch more salt if you prefer a stronger salted-caramel flavor.
  5. Pipe or spread frosting onto fully cooled cupcakes. Optionally drizzle extra salted caramel on top using a small bag with the corner snipped off.

Notes

  1. Salted Caramel: Use a thick, flavorful caramel. Avoid thin squeeze-tube caramels for frosting.
  2. Apple: Choose a tart, crisp apple. Peel and grate before adding to the batter.
  3. Milk: 2% or whole milk works best for texture.
  4. Alternative Frosting: For a non-cream-cheese salted caramel buttercream, replace the 2 oz cream cheese with an extra 1/4 cup butter and, if needed, 1–2 tablespoons heavy cream to adjust texture.
  5. Cream Cheese: Use full-fat brick-style cream cheese—not tub-style or reduced-fat varieties.
  6. Make-Ahead: Caramel can be made up to 2 weeks ahead and refrigerated. Cupcakes keep 1 day at room temperature in an airtight container or up to 3 days refrigerated once frosted.

Nutrition (estimate per cupcake with frosting)

Calories: 424 kcal • Carbohydrates: 55 g • Protein: 4 g • Fat: 22 g • Sugar: 42 g

Enjoy these caramel apple cupcakes as a cozy fall dessert or bring them to your next gathering for an easy seasonal favorite.