October 4, 2012

Apple Spice Cupcakes Topped with Caramel

Recipe by: Christian (Audra’s daughter)

The first day of fall arrived in September, and now suddenly everything is changing. Leaves are switching colors, cooler temps are here, and spices such as cinnamon and nutmeg are finding their way back into recipes. With all the change I decided it was time for a new cupcake recipe in my family’s kitchen, so I went to search on Pinterest where you can find any cupcake idea, literally. I found many inspiring fall cupcake recipes. Considering all the ideas, I created these amazing Apple Spice Cupcakes that I would love to share with you! I can definitely say I am falling for fall indulging in this cupcake. It has the perfect amount of spice, nutty-ness and applely goodness all wrapped up in a cupcake liner. This cupcake would be a great fall treat for bock parties, Halloween parties, and any fall related event. Now with no more delay here is the recipe…

Apple Spice Cupcake

Makes 12-14 cupcakes

Spice Cupcake
1/2 cup of brown sugar
1/2 cup of white sugar
1/2 cup of butter
2 eggs
1 tsp. vanilla
1 & 1/2 cups of flour
1/2 tsp. cinnamon
1/2 tsp.nutmeg
1/4 tsp. ginger
1/4 tsp. all spice
1 & 3/4 tsp. baking powder
1/2 cup of milk

Apple Mixture
2 granny smith apples
1/4 tsp. cinnamon
1/4 tsp. nutmeg
sprinkle of sugar
1 TBS of corn syrup

Caramel Sauce
Recipe from: My Baking Addiction
1 cup sugar
1/4 cup water
1 TBS of corn syrup
1/2 cup heaving whipping cream
1 tsp. vanilla extract
1/2 tsp. of salt (optional)

Toasted Pecans
1/2 cup chopped pecans
1 TBS butter melted


Fist make toasted pecans- Mix chopped pecans and butter until evenly coated, then spread pecans on a cookie sheet lined with parchment paper.
Bake at 350 for about 10 min or until toasty!

Then in your preheated oven of 350 degrees get ready to add apples. Peel, slice, and chop the apples into small cubes. Then place in a small pan (I used a pie plate) add spices and corn syrup and stir together. Place in the oven for 10 minutes. This allows the apples to soften and soak in fall flavors.

Apples and Spice in oven

While the apples are in the oven make the cupcake batter.
In a medium bowl, cream together the sugars and butter. Beat in the eggs, one at a
time, then stir in the vanilla. Combine flour, spices, and baking powder, add to the creamed mixture and mix well. Then stir in the milk until batter is smooth. Finally once apple mixture is done combine with the batter and stir in.

Apples in Batter

Pour or use an ice cream scoop to place batter into the prepared pan. Fill each muffin cup about 3/4 full. Place in the oven at 350 degrees for about 15 to 20 minutes or until a toothpick comes out clean. Allow to cool for about 10 minutes.

Next comes the caramel:

Step 1. Place sugar, water, and corn syrup in a small saucepan and stir until the sugar is completely moistened. Place a candy thermometer into the pot and make sure that the tip is submerged. Place on medium to low heat.

Dissolving Sugar

Step 2. Stir consistently, until the sugar completely dissolves and the syrup is bubbling. Stop stirring and allow the mixture to boil undisturbed. When the mixture gets to about 300 degrees keep a close eye because the temperature will rise fast and at 325 degrees be prepared to take it off at any second. I made this recipe several times and the recipe I followed said to take it off at about 350, but for me I noticed the perfect temperature is 330 to 335. It is amazing how even 5 degrees can make a difference because in one version I took the pot off at 340 and it still tasted burnt.

Caramel Boiling Point

Step 3. Once at 330 to 335 degrees remove from heat. Pour in the heavy cream slowly because it will bubble up furiously. Then add vanilla and salt.

Adding Heavy Cream to Caramel

Allow to cool for about 5 to 10 minutes before placing into another container. Once both caramel and cupcakes are cool enough, spread the caramel on top of the cupcakes. Top with toasted pecans and indulge. Their will be extra caramel left to place in coffee, put on apples, and to eat off the spoon, it’s that good. The caramel stays good in the refrigerator for about 3 weeks and if left on the counter for 3 days. If you want you can refrigerate the cupcakes. They are best served warm, so if refrigerated stick in the microwave for about 10 seconds.

Apple Spice Cupcakes

I hope you enjoy this recipe as much as my family and I did.
Thank you for stopping by.


  1. These look amazing! Thanks for sharing the recipe :)

  2. Thank you for sharing this recipe. They are great, just made them. And your recipe was easy to follow. The caramel is so good.

  3. Oh my Audra, your daughter sure out did herself we these AMAZING looking cupcakes. Hope you have a great weekend!!

    p.s I'm having a gluten-free Fall Recipe link party on my blog, if you have any recipes to share, I'd love for you to link up!

  4. My family looooooooves all kinds of sweets with apples, and these cupcakes look fantastic.
    Love the caramel-topping.
    Thanks for sharing!:)

  5. Wow, these cupcakes are so lovely. Your daughter is so talented, just like her mom! Hope you can find the time to visit manilaspoon.com. I have nominated you for the "Lovely Blog Award." Thanks!

  6. Wow, that looks like a lot of work...but I bet it is totally worth it! They look awesome!! Thanks for bringing them to Foodie Friends Friday

  7. Hi Audra!
    I picked your cupcakes for Host's Choice feature for next weeks Foodie Friends Friday! Thanks for sharing!

  8. Thank you for so many great recipes. I hope you will find the time to visit http://www.giangiskitchen.com as I have nominated you for the " Lovely Blog Award". Thank you, Giangi


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