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Pioneer Woman caramel apple cupcakes turn applesauce, warm spices and caramel buttercream into a soft, tender fall cupcake, ready in 1 hour. Try this easy fall dessert for Thanksgiving, Halloween or a birthday party, since it's make-ahead friendly and a crowd pleaser.
Let the cupcakes cool completely on a rack before you frost them, because warm cake melts the buttercream right off. Skip that and the caramel frosting slides into a puddle instead of holding those pretty swirls.
Applesauce goes right into the batter, so every bite tastes like apple while the crumb stays moist and tender. Then apple cider in the frosting adds a tangy fall note that plain milk or cream wouldn't give you.
What you need for this recipe
USA Pan 12-cup muffin pan (set of 2)
A 12-cup muffin pan with paper liners gives you evenly baked cupcakes that lift out easily.
Buy on AmazonKitchenAid 5-speed hand mixer
A hand mixer creams the butter and whips the frosting until it's fluffy and smooth.
Buy on AmazonRiccle piping bags and tips set
Piping bags let you swirl the caramel frosting into tall, even peaks.
Buy on AmazonPantry pick Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz
Real vanilla extract, not imitation, for a clean and full vanilla flavor.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
As an Amazon Associate I earn from qualifying purchases.
Pioneer Woman Caramel Apple Cupcakes
Course: DessertCuisine: AmericanDifficulty: Easy12
servings30
minutes25
minutes380
kcalA soft, spiced applesauce cake bakes up tender and moist, then gets a tall swirl of creamy caramel buttercream. A drizzle of extra caramel finishes each cupcake with a sticky, glossy top.
Ingredients
1 stick salted butter, at room temperature
3/4 c. granulated sugar
2 large eggs
1 tbsp. vanilla extract
1 c. applesauce
2 c. all-purpose flour
1 1/2 tsp. baking powder
1 tsp. kosher salt
1/2 tsp. baking soda
1/4 tsp. ground ginger
1/4 tsp. grated nutmeg
1 1/2 sticks (12 tablespoons) salted butter, at room temperature
3 c. powdered sugar, sifted, plus more as needed
3 tbsp. apple cider, plus more as needed
1/4 c. caramel sauce, plus more for drizzling
Directions
- Prep the oven: Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners. That way the batter is ready to scoop the moment it's mixed.
- Cream the butter: Beat 1 stick salted butter and 3/4 cup granulated sugar in a large bowl on medium speed for 2 to 3 minutes, scraping down the sides as needed. Then add 2 eggs and 1 tablespoon vanilla extract and beat for 30 seconds to 1 minute until smooth.
- Add the applesauce: Pour in 1 cup applesauce and mix until combined. The batter will look a little loose at this point, which is just right.
- Whisk the dry mix: Whisk 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon kosher salt, 1/2 teaspoon baking soda, 1/4 teaspoon ground ginger and 1/4 teaspoon grated nutmeg in a separate bowl. Then add it to the butter mixture and mix on low speed until just combined.
- Fill the tin: Divide the batter among the muffin cups, filling each about three-quarters full. Gently tap the pan on the countertop to knock out any air bubbles.
- Bake the cupcakes: Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Let them cool for 5 minutes in the pan, then move them to a rack to cool completely.
- Beat the butter: For the frosting, beat 1 1/2 sticks salted butter in a large bowl on medium speed for 2 to 3 minutes until completely smooth. This gives the frosting its creamy base.
- Build the frosting: With the mixer on low, add 3 cups sifted powdered sugar in 3 batches, alternating with 3 tablespoons apple cider and scraping the bowl often. Then add 1/4 cup caramel sauce and beat on medium for about 2 more minutes until fully incorporated.
- Adjust the texture: The frosting should be smooth, thick and creamy. If it's too loose, beat in more powdered sugar, and if it's too stiff, add a splash more cider.
- Frost and drizzle: Spread or pipe the frosting onto the cooled cupcakes. Finish each one with a drizzle of caramel sauce.
Tools for this recipe
- USA Pan 12-cup muffin pan (set of 2), KitchenAid 5-speed hand mixer, Riccle piping bags and tips set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.
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FAQs
Can I use homemade applesauce in these cupcakes?
Yes, homemade applesauce works well as long as it's smooth and unsweetened or lightly sweetened. If yours is chunky, give it a quick blend so the batter bakes up with an even crumb.
How do I store caramel apple cupcakes?
Keep the frosted cupcakes in an airtight container in the fridge, since the buttercream and caramel are best kept cool. Let them sit out for about 20 minutes before serving so the frosting softens.
Can I make these cupcakes ahead of time?
You can bake the cupcakes a day ahead and keep them covered at room temperature. Make the frosting the day you serve, then drizzle with caramel right before they go out so the drizzle stays glossy.
What can I use instead of apple cider in the frosting?
Milk or heavy cream works if you don't have cider, and the frosting will still turn out smooth and creamy. You'll lose a bit of that tangy apple flavor, so add an extra pinch of cinnamon if you like.
What's the most common mistake with these cupcakes?
Frosting them while they're still warm is the big one, because the buttercream melts and slides off. Mixing the flour in too long is another, since overmixing makes the cupcakes dense instead of tender.
This week on Amazon
Black Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: USA Pan 12-cup muffin pan (set of 2), KitchenAid 5-speed hand mixer, Riccle piping bags and tips set.
See the dealsRee's newest cookbook The Essential Recipes.
As an Amazon Associate I earn from qualifying purchases.
