We've got the perfect cupcake to celebrate fall

Robin Donovan

Recipe Developer

Nothing says fall like the flavor of caramel apples, but biting into a caramel apple can be tricky. These cupcakes capture all that autumn goodness without the hard, sticky caramel coating. They’re perfectly moist and bursting with tart-sweet apple flavor. They’ve got a jolt of cinnamon, too. To finish them off, a luscious caramel buttercream is spread or piped on top and toasted pecans are sprinkled on the icing.

These mouth-watering cupcakes fit right in the the menu for a fall party or potluck. They’re also an ideal offering to add to the mix on Teacher Appreciation Day. Use a crisp, tart variety of apple such as Granny Smith for the best apple flavor.

Cooktop Cove

Caramel apple cupcakes with pecan topping

20 minutes

20 to 25 minutes

40 to 45 minutes

For the batter:

1 3/4 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1/2 cup unsalted butter, at room temperature

1 cup granulated sugar

1 large egg

3/4 cup milk

2 cups peeled and chopped tart apples (about 2 medium apples)

For the frosting:

4 cups powdered sugar

3 tablespoons milk

3/4 cup caramel sauce, plus additional for drizzling

1 cup chopped pecans, toasted

Heat the oven to 350 F and line 24 muffin tin wells with paper liners.

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

In a large bowl with an electric mixer, cream together the butter and sugar until light and fluffy.

Add the egg and beat just to incorporate.

Add the dry ingredients to the wet, alternating with the milk and beating to incorporate in between.

Gently fold in the apples.

Scoop or pour the mixture into the prepared muffin tin wells, filling each about 2/3 full.

Bake for 20 to 25 minutes, until the top springs back when pressed gently.

Remove the cupcakes from the oven, and transfer them to a wire rack to cool completely.

While the cupcakes are cooling, beat together the milk, caramel, and confectioners sugar until smooth.

When the cupcakes have completely cooled, spread or drizzle the icing onto them.

Drizzle with a bit of caramel sauce, and sprinkle the pecans on top.

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