Caramel Apple Cupcake Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.

Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cinnamon.

Cream Butter and Sugar

In a separate bowl, beat the softened butter until creamy, then gradually add the granulated sugar and beat until light and fluffy.

Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.

Fold in Apples

Gently fold in the grated apples until evenly distributed.

Fill Cupcake Liners

Scoop the batter into the prepared cupcake liners, filling each about 2/3 full.

Bake

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Cool the Cupcakes

Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Beat Cream Cheese and Butter

In a mixing bowl, beat the softened cream cheese and butter together until smooth and fluffy.

Add Sugar and Caramel

Gradually add the powdered sugar, mixing on low speed until combined. Then add the caramel sauce and vanilla extract.

Mix Until Smooth

Increase the speed and beat until the frosting is smooth and creamy. Adjust the consistency with more powdered sugar if necessary.

Frost the Cupcakes

Once the cupcakes are completely cooled, use a piping bag or a knife to frost each cupcake generously with the caramel cream cheese frosting.

Add Toppings

Drizzle each frosted cupcake with caramel drizzle and sprinkle caramel crisp pearls on top for an extra crunch.