Caramel Apple Stuffed Cupcakes
These Caramel Apple Stuffed Cupcakes are irresistibly moist with a gooey caramel center and fresh apple bits, topped with fluffy buttercream and a caramel drizzle. Pure fall indulgence!
Servings: 12 servings
Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.5 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 cup buttermilk
- 1 apple peeled, cored, and diced
- 0.5 cup caramel sauce smooth, pourable
- 1 cup buttercream frosting homemade or store-bought
- additional caramel sauce for drizzling
- chopped nuts for garnish, optional (pecans or walnuts)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
- With the mixer on low, add the dry ingredients in three parts, alternating with the buttermilk (start and end with dry ingredients). Mix just until combined; do not overmix.
- Using a spatula, gently fold in the peeled, cored, and diced apple pieces evenly into the batter.
- Spoon the batter into the prepared cupcake liners, filling each about halfway.
- Add about 1 teaspoon of caramel sauce in the center of each cupcake, then cover with a little more batter to encase the caramel.
- Bake for 18-22 minutes, or until a toothpick inserted near the edge (not the caramel center) comes out clean. Cupcakes should be golden and springy to the touch.
- Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Once cooled, pipe or spread buttercream frosting on top of each cupcake. Drizzle additional caramel sauce over the frosting and sprinkle with chopped nuts if desired.
Equipment
- Muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer or hand mixer
- Measuring cups and spoons
- Spatula
- Spoon or piping bag
Notes
- Use firm, tart apples like Granny Smith for the best texture and flavor contrast.
- Do not overmix the batter to keep cupcakes tender and light.
- Only use about 1 teaspoon of caramel filling to prevent leaking during baking.
- Allow cupcakes to cool completely before frosting to avoid melting the frosting.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days.
