Caramel Apple Cider Cupcakes Recipe
Sweet buttercream sits atop tender, soft cake with a creamy, gooey caramel center. Drizzled with caramel and sprinkled with crushed walnuts to mirror your favorite childhood caramel apple.
How to Make the Best Caramel Apple Cider Cupcakes
These Caramel Apple Cider Cupcakes are the perfect fall treat that combines all the cozy flavors of the season. Tender, spiced apple cider cake is topped with a smooth green apple buttercream and filled with homemade salted caramel. Every bite tastes just like a classic caramel apple, making these cupcakes irresistible.
A Fall Classic Reinvented
There’s something magical about the combination of apple cider, caramel, and walnuts. This recipe takes all those comforting fall flavors and transforms them into elegant cupcakes that are perfect for autumn celebrations, potlucks, or simply enjoying with your morning coffee. The subtle spices in the cake complement the tartness of the apple cider while the salted caramel center adds a decadent touch.
Why You’ll Love This Recipe
The key to these cupcakes is the balance of flavors and textures. The moist apple cider cake provides a tender base, the green apple buttercream adds a beautiful color and subtle tang, and the homemade salted caramel center is the star of the show. The crushed walnuts on top give you that authentic caramel apple crunch. Whether you’re baking for a special occasion or just want to celebrate the season, these cupcakes deliver impressive results every time.
Caramel Apple Cider Cupcakes
Sweet buttercream sits atop tender, soft cake with a creamy, gooey caramel center. Drizzled with caramel and sprinkled with crushed walnuts to mirror your favorite childhood caramel apple.
Ingredients
Apple Cider Cupcakes
Green Apple Buttercream
Salted Caramel
Instructions
Apple Cider Cupcakes
- Preheat oven to 350°F and line a muffin tin with cupcake liners.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and ground clove.
- Alternate adding the dry ingredients and apple cider to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
- Divide batter evenly among the prepared cupcake liners, filling each about three-quarters full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
Green Apple Buttercream
- In a large bowl, beat the softened butter until creamy.
- Gradually add the confectioners sugar, beating until light and fluffy.
- Add vanilla extract and apple cider, mixing until combined.
- Add cinnamon and dye gels, beating until the desired green color is reached.
Salted Caramel
- In a heavy-bottomed saucepan, combine sugar, corn syrup, and water. Stir until combined and bring to a boil over medium heat.
- Stop stirring once the mixture boils. Allow to cook until it reaches a deep amber color, about 10-12 minutes. Do not stir.
- Remove from heat and carefully stir in the heavy cream and butter (mixture will bubble).
- Stir in the kosher salt. Transfer to a heat-proof container and cool before using.
Assembly
- Using a small knife or corer, remove a small piece of the top of each cooled cupcake.
- Fill each cavity with a small amount of salted caramel sauce.
- Frost each cupcake generously with the green apple buttercream.
- Drizzle with additional salted caramel sauce and top with crushed walnuts if desired.
Notes
- Cupcakes can be baked a day ahead and stored in an airtight container.
- The salted caramel sauce can be made up to a week ahead and stored in the refrigerator.
- For a more pronounced apple cider flavor, use 1 cup of apple cider instead of 3/4 cup.