Caramel Apple Pie Cupcakes

Caramel Apple Pie Cupcakes

Caramel Apple Pie Cupcakes

Difficulty: Medium


Prep time


Cooking time


Calories (per cupcake)


If you want to win over a crowd or do something different for your holiday dessert table, caramel apple pie cupcakes are the way to go. Combining the aromatic essence of apple pie with the well-adored hand-held cupcake, you get the ultimate unique treat everyone will love to eat.

Maybe apple pie isn’t actually American, but cupcakes are! So, by uniting them into one dessert, you’ve got something that is as American as apple pie is going to get. And then there’s that caramel element, coming in from the traditional fall treat of caramel apples which originated in New Jersey. It’s a lot of flavors coming together, but they all play off one another so spectacularly that you’re going to want to trot these out for every occasion.

Everyone loves cupcakes because not only do they eliminate the need for slicing and serving pieces of cake or pie but they also are extremely forgiving. If you’ve ever struggled to get a cake out of a pan and wound up with a misshapen mess, you know!

Between the cupcake liners and the frosting on top, you’ll have them all looking uniformly perfect. And who doesn’t want that?

These cupcakes begin like any other, where you’ll focus on making the batter and baking them. But once they’ve come out of the oven and cooled, that’s where all the fun begins. You’ll get to carve out a little hole in the center of each one and fill it with luscious homemade caramel apple pie filling.

Once those tender chunks of apples smothered in caramel and cinnamon are stuffed into each cupcake, you’ll add the creamy caramel frosting. Then you’ll have success for an extra sweet delight in every bite.

Feel free to eat the cut-outs you made from each cupcake. You could also convert them into some cake pops…if you didn’t already eat those cut-outs.

The surprise inside is what everyone loves about these caramel apple pie cupcakes. Every bite is filled with sweet and dreamy flavors. That’s what makes these superior to a regular cake or pie. With cakes and pies, you have to cut them up and serve them. Some people get bigger pieces than others, and some people don’t get enough frosting or filling.

You’ll avoid that problem by giving everyone an equal chance at deliciousness.

Plus, if you need to take these somewhere such as to the venue where you’re having your party, a friend’s house, or anywhere else, these cupcakes transport with such great ease. You won’t have to remember any serving utensils for slicing…simply set some plates next to your cupcake table and let everyone grab a caramel apple pie cupcake.


  • Cupcakes

  • 125 g (4.5 oz) of softened butter

  • 150 g (3.5 oz) flour

  • 1 tsp baking powder

  • A pinch of salt

  • 140 g (5 oz) of sugar

  • 2 eggs

  • 100 g (3.5 oz) sour cream

  • 1 tbsp cinnamon

  • 1 tbsp rum

  • 1 tbsp vanilla extract

  • Apple stuffing

  • 2 Granny Smith apples

  • 140 g (5 oz) caramel

  • 1 tsp cinnamon

  • Frosting Cream

  • 250 g (9 oz) of Mascarpone cheese

  • 140 g (5 oz) cream

  • 100 g (3.5 oz) caramel


  • Cupcakes base
  • Preheat your oven to 180 degrees C° (350 F). In a large bowl, combine flour, cinnamon, a pinch of salt and baking powder.
  • In another bowl, mix the butter and sugar with a mixer
  • Add 2 eggs, sour cream, rum and vanilla extract to the butter. Blend until the mixture is smooth, 3-4 minutes.
  • Now combine wet and dry mixtures together
  • For roughly one minute, combine everything in a mixer.
  • Take a cupcake tin, place cupcake liners in the bottom of the tin and pour the batter into them. I got about 1 tbsp of batter for one cupcake.
  • Place the pan in the oven and bake the cupcakes for about 30 minutes. Check readiness with a toothpick, it should come out dry. Take the cupcakes out of the oven and let them cool.
  • Apple Filling
  • Peel the apples. Core them, then dice.
  • Take a heavy bottomed pan. Add apples mixed with cinnamon and caramel to it.
  • Place the pan over medium heat and cook the filling until the apples are soft. This will take about 15-20 minutes. We need to evaporate all the excess juice from the apples, otherwise the filling will be too liquid. Stir the mixture constantly so that the caramel does not burn. When the mixture is ready, let it cool completely.
  • Frosting cream preparation
  • In a large bowl, mix together the Mascarpone cheese, cream and caramel until the mixture is smooth. Put the cream in a pastry bag and let it chill in the refrigerator for 15 minutes.
  • Assembling the cupcakes
  • Cut a round hole in each cupcake for the filling.
  • Pour the filling inside.
  • Take the topping cream out of the fridge and ice each cupcake.
  • Additionally, you can drizzle the top with caramel.
  • The cupcakes are so soft and will just melt in your mouth! Enjoy!

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