Apple Spice Cupcakes

4.28 from 92 ratings

Apple spice cupcakes with salted caramel frosting are a great anytime cupcake, but especially in the fall! These fall applesauce cupcakes feel like a warm hug with applesauce in the batter along with cozy spices like cinnamon, cloves and allspice.

Prep Time15

Cook Time20

Additional Time1

Total Time1 35

Course: Dessert

Cuisine: American

Keyword: apple cinnamon cupcakes, apple cupcakes, apple spice cakes, apple spice cupcakes, apple spice cupcakes with salted caramel frosting, applesauce in cupcakes, cupcakes with applesauce, fall cupcakes, gluten free apple cupcakes

Servings: -16 cupcakes

Author: Beth

Equipment

Ingredients

APPLE SPICE CUPCAKES

2 cups (240g) all purpose flour
1 tsp baking soda
1 ½ tsp baking powder
½ tsp salt
1 tsp cinnamon
½ tsp cloves
½ tsp allspice
½ cup (113g) unsalted butter, room temperature 1 stick
1 cup (213g) brown sugar
2 large eggs
1 ½ cups (383g) unsweetened applesauce or any type of applesauce

Salted Caramel Frosting

1 cup (226g) unsalted butter, room temperature 2 sticks
⅓ cup (79ml) jarred caramel sauce
¼ tsp salt use table salt in the frosting and extra course salt on top if desired
2 cups (227g) powdered sugar or more for taste preference
dash of milk or heavy cream if frosting becomes too thick

Instructions

Apple Spice Cupcakes

Preheat the oven to 350ºF. Line a muffin pan with liners, set aside.
In a medium sized mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon, cloves and allspice. Mix to combine and set aside.
2 cups (240g) all purpose flour, 1 tsp baking soda, 1 1/2 tsp baking powder, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp allspice
In a large mixing bowl, combine the room temperature butter and brown sugar, beat using an electric mixer until combined & creamy, about 30-60 seconds.
1/2 cup (113g) unsalted butter, room temperature, 1 cup (213g) brown sugar
Add in the eggs, beat again.
2 large eggs
Add in the applesauce, lightly beat.
1 1/2 cups (383g) unsweetened applesauce
Gradually add in the flour mixture, mixing by hand with a spatula until it’s just incorporated. The batter will be thick.
Fill each muffin cup 3/4 full with batter. Bake for 19-21 minutes or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool in the pan for 10 minutes, then move them onto a cooling rack to cool completely.

Salted Caramel Frosting

Place room temperature unsalted butter, caramel sauce and salt in a mixing bowl. Use an electric mixer on medium and beat the butter for 1 minute, until whipped and fluffy.
1 cup (226g) unsalted butter, room temperature, 1/3 cup (79ml) jarred caramel sauce, 1/4 tsp salt
Add in the powdered sugar, beat again on low for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated.
2 cups (227g) powdered sugar
If the frosting is too thick, add a tablespoon of milk or heavy cream, and beat until creamy.
dash of milk or heavy cream if frosting becomes too thick
In a plastic piping bag (or ziplock bag) fit with a piping tip (I used a wilton 1M) add the frosting. Push the frosting down into the bag. Twist the top of the bag closed, and pipe the frosting onto the cupcakes in a circular motion. Drizzle with caramel sauce and add an apple chip if desired.

Notes

The post above answers questions on how to make frosting, how to make gluten free cupcakes, how to freeze cupcakes, and how to properly measure flour.

Nutrition