I cannot tell you how excited I am that fall is finally coming! Every time I look out the window and see just a glimmer of red or orange in the trees, or hear the crunch of leaves under my feet, it takes me to a happy place. Why? I don’t know, but I have always loved the fall season. I mean, what’s not to love? Even if you are not a huge fan, or maybe you just feel like mourning the end of summer, you can never go wrong with a delicious cupcake. In honor of fall, I am kicking things off with apples, which of course are a fall staple. These caramel apple cupcakes might just be what the doctor ordered to win you over to the “Fall side”. 😊

It’s Fall Y’all

There is, in my opinion, something magical about Fall. Maybe it’s the changing leaves, the cozy blankets or the cool crisp air. Or maybe the fact that all the bugs that I absolutely loathe are finally going away. Whatever it is, I look forward to this change every year. The smells of spice coming from candles or something baking in the oven have a way of making even the most stressful day better. If you are like me and love the fragrant smell of goodies baking, then this recipe won’t disappoint!

Apples are a really versatile fruit that are perfect for kicking off the season. They are healthy and come in a variety of flavors and textures to suit every palate. My husband eats an apple almost every day. I, on the other hand, prefer to have my apples baked into something yummy. I know that this negates the health factor of the apple, but this post isn’t about nutrition, it is about cupcakes! Whether you like them whole, sliced, dipped or baked, apples can really be for everyone.

The Secret To Caramel Apple Cupcakes

You will notice throughout my blog that I often take a “semi-homemade” approach to cooking. Don’t get me wrong, I love from scratch cooking, but the reality is that there just isn’t time in my life right now for that! When it was just me and my husband, I had the opportunity to cook whatever we wanted, but now that I have picky eaters and a hectic schedule, cutting corners is a must. If that sounds like you, then don’t be ashamed! There is nothing wrong with getting a little help from a mix or can. All you have to do is find a way to jazz it up and make it feel more homemade.

These caramel apple cupcakes combine mostly from scratch ingredients with just a touch of help from something pre-made. If the thought of using pre-made ingredients makes you cringe, then by all means go the extra mile and make it all from scratch. You go! For the rest of us, this recipe will be just as delicious, and nobody will know your secret!

Hidden Apples

Ready for a secret? The filling of these cupcakes is from a can! Now, I’ll be the first to say that canned pie filling is not my usual go to. If you are making a pie where the filling is the star ingredient, then I would definitely recommend making it from scratch. But when you are using a filling to add just a touch of something interesting to your recipe, then it really isn’t worth all of the trouble to go that extra mile. The canned stuff will work perfectly fine here, and as I said before, nobody will notice!

Let’s Make Caramel Apple Cupcakes

The first step to making these deliciously moist cupcakes is to whip up your cupcake batter. This batter is very similar to a spice cake with just a touch of apple flavor from applesauce. As with any cupcake or cake batter, you are trying to avoid overmixing while at the same time incorporating enough air to give your cakes a light and airy texture. If you start by creaming together your sugar and butter and then your eggs, you will create enough air to help achieve this desired texture. Once you have added your flour, it is important to only mix until combined. Continuing to mix at this point will activate the gluten and give you muffins instead of cupcakes. Not that this would be terrible, but we are going for cupcakes not muffins.

Hide The Gem

Once you have mixed your batter, line your pan with cupcake papers or generously spray to make sure they don’t stick. You’ll need to get some of the filling out of the can and chop the apples up into small cubes. Then you will add enough batter to fill it just below the halfway point. You want to leave enough space for the filling and then another layer of batter without your batter overflowing. After placing some batter in the bottom, carefully place a rounded teaspoon of filling in the center. I found that it came out to be just shy of a full apple slice in each. You want enough filling that you get some in each bite, but not so much that your cake is soggy.

The apples then get covered with more batter. When all is said and done, your apple filling should be hidden and the batter should still be a little below the top of the paper to allow room for expansion. Pop them in the oven and be mesmerized by the smell of apple pie floating through your home! It is important to note that using a toothpick to test doneness will not be reliable here because of the filling. I like to use the spring test, which is simply pressing lightly on the cake to see if it springs back. If it does, then it’s done!

Caramel Apple Frosting

Now there are lots of different ways you can frost these cupcakes. You could use cream cheese, vanilla, peanut butter and so on. But, sticking to the flavors of fall, I chose caramel. After all, who doesn’t love a caramel apple? The two flavors were made for each other! Once again, we are going to get a little help from the store. If you have ever tried to make a caramel from scratch, then you know that it is not for beginners. It is temperamental and time consuming. That being said, because it is the star of this frosting, the kind of caramel you use is crucial. This is not the time to pick up the cheapest ice cream topping you can find. I chose to use Stonewall Kitchen’s sea salted caramel because it is much closer to homemade and it’s delicious!

The frosting could not be more simple to make. Just whip up all of your ingredients and get ready to frost! If you are thinking of piping or just like to have big piles of frosting on your cupcakes, then it wouldn’t hurt to double the recipe. For me, this was just the perfect amount for a cute little swirl of sweetness on top of these unbelievably moist cupcakes.

Alright folks, there it is. Your ticket to fall bliss! Grab a caramel apple cupcake, wrap up in a cozy blanket and get ready for fall!

Notes:

Applesauce: Be sure when choosing applesauce that you stick with plain and unsweetened. This will ensure that the applesauce does not interfere with the flavor or balance of sweetness in the recipe.

Want more great eats? Check out my Nutter Butter Stuffed Cupcakes or My triple layer Peanut Butter Cake!