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5 from 3 votes

Caramel Apple Pie Cupcakes

These divine caramel apple pie cupcakes taste just like an apple pie, in cupcake form! First, soft and easy vanilla cupcakes are filled with sweet caramel apples before being topped with cream cheese frosting, cinnamon sugar with a drizzle of homemade salted caramel sauce. They are completely irresistible and melt-in-your-mouth delicious!
Prep Time20 mins
Cook Time15 mins
Plus cooling time20 mins
Total Time55 mins
Course: baking, Snack
Cuisine: Australian
Servings: 14
Calories: 370kcal


For the cupcakes

  • ½ cup butter (100 grams) softened at room temperature.
  • 1 cup caster sugar
  • 1 tsp vanilla bean paste or vanilla extract
  • 2 large eggs
  • 1 ⅔ cup self raising flour
  • ½ cup Greek yoghurt
  • ¼ cup milk

For the apple filling

  • 3 large apples peeled, cored and cut into small cubes. Granny Smith is recommended, but any can be used.
  • 1 tsp vanilla bean paste or vanilla extract
  • 4 tsp butter
  • 3 tbsp brown sugar
  • ¼ tsp ground cinnamon

For the cream cheese frosting

  • 1 ⅔ cup cream cheese approx. 375 grams, softened at room temperature.
  • 2 tsp lemon juice
  • 1 ½ cups icing sugar
  • 1 tsp vanilla bean paste Optional, or vanilla extract.

For the cinnamon sugar

  • 5 tbsp sugar
  • ½ tsp cinnamon


To make the cupcakes

  • Pre-heat oven to 180 C° (350 F) and line cupcake trays with paper cases. 
  • Beat the softened butter, vanilla and sugar together until pale and soft. Add the eggs, one at a time, beating between each addition.
  • Add half of the flour and stir to combine. Add the yoghurt, milk and remaining flour and stir until just combined.
  • Spoon the mixture evenly into the 14 patty cases and bake for 15-20 minutes, or until the cupcakes are completely cooked through. You can test this by inserting a wooden skewer into the middle of a cupcake. If it comes out clean, the cakes are cooked.
  • Transfer to a wire rack and allow to cool. 

For the caramel apple filling

  • Add the cubed apples into a small saucepan with the vanilla, butter, sugar and cinnamon and 1-2 teaspoons of water (or apple juice can be used instead). Slightly simmer over low heat, covered, for 5-7 until the apples soften. Remove the lid and continue to simmer over low-medium heat until and the caramel reduces and most of the liquid disappears.
  • Transfer the apples to a small bowl to cool. You can drain the excess liquid off.

For the cream cheese frosting

  • Beat the cream cheese, lemon and icing sugar in a bowl with an electric mixer until smooth and completely combined. Add a little extra icing sugar or lemon juice to make the frosting a little thicker or thinner if required.

To assemble

  • Cut the top of the cupcakes to create a hole, approximately half of the cupcake deep. Spoon the apple filling into the centre of the cupcakes. The top of the apple filling should be level with the top of the cupcake.
  • Pipe the cream cheese frosting over the top of the cupcake. Stir the cinnamon and sugar together and sprinkle the frosting with the cinnamon sugar.
  • Drizzle with the homemade salted caramel sauce (see link below for recipe, or use store bought).
  • These cupcakes are best served immediately, but they can also be stored in the refrigerator for up to 5 days. Enjoy!


Use homemade salted caramel sauce, or drizzle with store bought sauce to save time. The salted caramel sauce can be made ahead and stored in the fridge, where it will go quite firm. To soften, simply re-heat in the microwave until it reaches desired consistency.
Granny Smith apples or any other tart apple variety are best in this recipe, due to their strong, tart flavour and the balance they give to the sweetness in the cupcakes and caramel. However any type of apple can be used.
The components for these cupcakes can be made ahead and stored in the fridge, ready to assemble before required. 


Calories: 370kcal | Carbohydrates: 48g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 74mg | Sodium: 170mg | Potassium: 113mg | Fiber: 1g | Sugar: 35g | Vitamin A: 669IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg