🍎 Apple Cinnamon Cupcakes with Caramel Drizzle 🍂The Ultimate Fall Dessert You’ll Crave All Year

🧁 Introduction: Cozy Up with These Cupcake Beauties

When the air turns crisp and apples are at their peak, there’s no better way to celebrate the season than with Apple Cinnamon Cupcakes topped with a luscious caramel drizzle. These cupcakes are the perfect blend of warm spices, tender apple bits, and gooey caramel—like biting into a caramel apple, but with a soft, fluffy twist. Whether you're baking for a fall gathering, a cozy night in, or just because (we don’t need an excuse for cupcakes!), this recipe will steal the show.

❤️ Why You’ll Love These Apple Cinnamon Cupcakes

• Fall flavors in every bite: Cinnamon, apple, and caramel are the ultimate autumn trio.

• Moist and tender: Thanks to grated apples and sour cream, these cupcakes stay soft for days.

• Easy to make: No mixer required—just a whisk and a bowl.

• Gorgeous presentation: That caramel drizzle? Chef’s kiss.

• Customizable: Perfect base for creative twists (more on that below!).

🛠️ Essential Baking Tools (Affiliate Picks from Amazon)

To make these cupcakes effortlessly, here are five must-have tools that streamline the process and elevate your bake:

1. OXO Good Grips Large Cookie Scoop – For evenly portioned batter.

2. USA Pan Muffin Tin – Nonstick and durable for perfect cupcake release.

3. Wilton Cupcake Liners – Vibrant and grease-proof for clean presentation.

4. Microplane Grater – Ideal for finely grating apples.

5. KPKitchen Silicone Spatula Set – Heat-resistant and perfect for folding ingredients.

Affiliate Disclaimer: As an Amazon Associate, I earn from qualifying purchases. These recommendations are based on tools I personally love and trust for baking.

🧂 Ingredients List (With Brand Suggestions)

Dry Ingredients

• 1 ½ cups King Arthur All-Purpose Flour

• 1 tsp McCormick Ground Cinnamon

• ½ tsp Baking Powder

• ½ tsp Baking Soda

• ¼ tsp Salt

Wet Ingredients

• ½ cup Kerrygold Unsalted Butter, melted

• ½ cup Domino Light Brown Sugar

• ⅓ cup C&H Granulated Sugar

• 2 large Eggland’s Best Eggs, room temp

• 1 tsp Nielsen-Massey Vanilla Extract

• 6 tbsp Organic Valley Whole Milk

• 1 ½ cups grated Honeycrisp Apple (peeled and cored)

Caramel Drizzle

• ½ cup Smucker’s Salted Caramel Sauce (or homemade)

🧁 Step-by-Step Instructions (Total Time: ~45 minutes)

🔪 Prep Time: 15 minutes

1. Preheat oven to 350°F (180°C). Line muffin tin with cupcake liners.

2. Grate apples using a microplane or box grater. Set aside.

🥣 Batter Time: 10 minutes

3. In a bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.

4. In a separate bowl, whisk melted butter, brown sugar, granulated sugar, eggs, and vanilla.

5. Add milk and grated apple to wet mixture. Stir until combined.

6. Fold dry ingredients into wet mixture until just combined. Do not overmix.

🧁 Bake Time: 20 minutes

7. Scoop batter into liners, filling each ¾ full.

8. Bake for 20–22 minutes or until a toothpick comes out clean.

9. Cool in pan for 5 minutes, then transfer to wire rack.

🍯 Finish Time: 5 minutes

10. Drizzle cooled cupcakes with caramel sauce. Serve or store.

🔍 Nutritional Breakdown (Per Cupcake)

• Calories: ~240

• Fat: 11g

• Carbs: 33g

• Sugar: 22g

• Protein: 3g Note: Values are approximate and may vary based on ingredient brands.

👩‍🍳 Expert Baking Tips

• Room temp eggs mix better and help cupcakes rise evenly.

• Grate apples finely to avoid soggy pockets and ensure even distribution.

• Don’t overfill liners—¾ full is the sweet spot.

• Cool completely before drizzling caramel to prevent melting.

• Use a cookie scoop for uniform cupcakes that bake evenly.

🎨 Creative Variations

1. Apple Pie Filling Core: Hollow out the center and fill with warm apple pie filling.

2. Maple Cream Cheese Frosting: Swap caramel drizzle for maple frosting for a cozy twist.

3. Chai Spice Upgrade: Add cardamom, ginger, and cloves for a chai-inspired flavor bomb.

🌟 What Makes These Cupcakes Unique

Unlike traditional apple cupcakes, these beauties are infused with grated apple for texture, cinnamon for warmth, and finished with a caramel drizzle that mimics the nostalgic flavor of caramel apples. They’re soft, flavorful, and visually stunning—perfect for both casual baking and elegant dessert tables.

🧊 Storage & Serving Suggestions

• Storage: Keep in an airtight container at room temp for 2 days or refrigerate for up to 5.

• Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw and drizzle before serving.

• Serving: Best served slightly warm with a scoop of vanilla ice cream or a mug of chai latte.

❓ FAQ

Can I use applesauce instead of grated apple?

Yes, but the texture will be smoother and less chunky. Use ¾ cup applesauce.

Can I make these gluten-free?

Absolutely! Substitute with a 1:1 gluten-free flour blend like Bob’s Red Mill.

What’s the best apple to use?

Honeycrisp, Granny Smith, or Pink Lady for a balance of sweet and tart.

Can I make these ahead?

Yes! Bake the cupcakes a day ahead and drizzle caramel right before serving.

💬 Final Thoughts & Call-to-Action

These Apple Cinnamon Cupcakes with Caramel Drizzle are more than just a dessert—they’re a celebration of fall in every bite. Whether you're baking for friends, family, or just yourself (we support solo cupcake indulgence!), this recipe is guaranteed to bring warmth and joy.

👉 Try it out, snap a photo, and tag your creation with #FallCupcakeMagic on Instagram! 📌 Pin this recipe for later and share it with your fellow baking enthusiasts.

📋 Recipe Card

Apple Cinnamon Cupcakes with Caramel Drizzle Yield: 12–14 cupcakes | Prep Time: 15 min | Bake Time: 20 min | Total Time: 45 min

Ingredients

• 1 ½ cups all-purpose flour

• 1 tsp cinnamon

• ½ tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup melted butter

• ½ cup light brown sugar

• ⅓ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 6 tbsp milk

• 1 ½ cups grated apple

• ½ cup caramel sauce

Instructions

1. Preheat oven to 350°F. Line muffin tin.

2. Grate apples and set aside.

3. Whisk dry ingredients in one bowl.

4. Whisk wet ingredients in another.

5. Combine wet and dry, fold gently.

6. Scoop batter into liners.

7. Bake 20–22 minutes.

8. Cool and drizzle with caramel.