Caramel Apple Fair Cupcakes
Spiced apple cupcakes with a caramel swirl drizzle, ready in about 45 minutes total.
Last updated: September 9, 2026
Ingredients
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 cup peeled and finely grated apple (about 1 medium apple), squeezed lightly to remove extra juice
- 1/2 cup store bought soft caramel sauce, divided
- 1 cup unsalted butter, softened, for frosting
- 3 cups powdered sugar, for frosting
- 2 tbsp heavy cream
- 1/2 tsp sea salt flakes, for topping
Instructions
Preheat oven to 350°F. Line a 12 cup muffin pan with paper liners.
Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl. Set aside.
Beat softened butter and brown sugar together for 2 minutes until fluffy.
Add eggs one at a time, beating well after each. Mix in vanilla.
Add the flour mix in three parts, alternating with buttermilk. Mix just until combined.
Fold in the grated apple by hand. Do not overmix the batter.
Fill liners two thirds full. Drop 1/2 teaspoon of caramel sauce into the center of each cupcake and swirl gently with a toothpick.
Bake 16 to 18 minutes, until a toothpick comes out clean. Cool in the pan 5 minutes, then move to a wire rack to cool fully.
Beat 1 cup butter until smooth. Add powdered sugar and cream, then beat 3 minutes until light and fluffy.
Pipe frosting on cooled cupcakes. Drizzle with remaining caramel sauce and finish with a pinch of sea salt flakes.
Pro Tips
- • Squeeze the grated apple in a paper towel before mixing it in. Extra juice makes the cake soggy.
- • Use a firm baking apple like Honeycrisp or Granny Smith. Soft apples turn mushy in the batter.
- • Warm the caramel sauce for a few seconds before drizzling so it pours smoothly.
- • Chill piped cupcakes for 10 minutes before drizzling caramel so the frosting holds its shape.
Recipe Details
Timing
About the Author
Home baker sharing tested cupcake recipes, techniques, and troubleshooting tips.
Nutrition (per cupcake)
When to Enjoy
Recipe Highlights
Final Thoughts
These caramel apple cupcakes bring fair season flavor right to your kitchen. Grated apple keeps the cake moist, and the caramel swirl inside and out makes each bite feel special. Bake a batch this weekend and see why it is one of my favorite fall recipes.
Frequently Asked Questions
Can I use apple sauce instead of grated apple?
Grated apple works better here. Apple sauce adds too much moisture and the cake can sink in the middle.
Why did the caramel sink to the bottom of my cupcakes?
This happens if the caramel sauce is too thin or added in a large amount. Use a small 1/2 teaspoon swirl, not a full spoonful.
Can I make these ahead for a fall party?
Yes. Bake the cupcakes up to 2 days ahead and store unfrosted at room temperature in a sealed container. Frost and drizzle the day you serve them.
What caramel sauce works best for the drizzle?
A thick, store bought soft caramel sauce holds its shape on top of frosting. Very runny caramel sauce will slide right off.
