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Spiced Caramel Apple Cupcakes

Packed with apple flavour, these spiced caramel apple cupcakes appeal to both kids and adults alike! Drizzle with caramel for an extra touch of decadence.

12 cupcakes

Spiced Caramel Apple Cupcakes
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  • 1 cup (250 mL) all-purpose flour
  • 1/3 cup (80 mL) whole wheat flour
  • 1 tsp (5 mL) baking powder
  • 1/2 tsp (2.5 mL) baking soda
  • 1/2 tsp (2.5 mL) cinnamon
  • Pinch ground nutmeg
  • Pinch ground allspice
  • 1/4 tsp salt (1 mL)
  • 2 Ontario Golden Delicious apples, peeled and cored
  • 1 tbsp (15 mL) lemon juice
  • 1 tbsp (15 mL) maple syrup
  • 1/3 cup (80 mL) unsalted butter, at room temperature
  • 1/2 cup (125 mL) packed brown sugar
  • 1 large egg
  • 1 tsp (5 mL) vanilla
  • 1/2 tsp (2.5 mL) finely grated lemon zest
  • 3/4 cup (180 mL) buttermilk
  • 1 tbsp (15 mL) icing sugar, for dusting


  1. Line 12 muffin cups with paper liners. Whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt; set aside. Grate 1 of the apples. Slice remaining apple into 24 slices; toss with lemon juice and maple syrup. Set aside.
  2. In bowl, beat butter with brown sugar using electric beaters until light and fluffy; beat in egg. Beat in vanilla and lemon zest.
  3. With mixer on low, alternately add flour mixture in 3 parts and buttermilk in 2 parts, starting and ending with the flour mixture; scrape down bowl as needed between additions. Fold in grated apple.
  4. Spoon batter into prepared muffin cups; top each with 2 slices of apple. Bake in 350ºF (180ºC) oven for 30 to 35 minutes or until tester inserted into centre comes out clean. Let cool completely; dust cupcakes with icing sugar.


Nutritional Info: Per 1 cupcake: about 170cal, 3 g protein, 6 g total fat (3.5 g sat fat), 26 g carbohydrates, 2 g fibre, 30 mg cholesterol, 160 mg sodium. % RDI: 6% vitamin A, 4% vitamin C, 6% calcium, 6% iron.

This recipe is kindly provided by our featured member, Ontario Apple Growers.

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