caramel apple cupcake halloween autumn snack baking

Teatime Inspirations : Try This Classic Homemade Caramel Apple Cupcakes Recipe!

Yields1 Serving
Yields1 Serving

A theme park staple, caramel apples are the perfect nostalgic childhood treat. A winning pairing of juicy apple with fragrant caramel, this cupcake takes inspiration from the Autumn treat and is a perfect dessert for Halloween parties.

This Homemade Caramel Cupcake recipe is great for gifting neighbours during the “spooktober” season or as a sweet treat to end off your meal with. Try this out with your kids for some baking fun! You’ll probably need to use a good stand mixer for this, too.

Looking for more cupcake recipes? We’ve got a classic vanilla cupcake recipe, caramel banana coffee cake recipe & a banana-coffee-oat recipe here for your sheer indulgence.

Tell us how it turns out!

Without further ado, let’s get started! 😀


For the cupcakes
 115 g unsalted buttermelted
 135 g light brown sugar
 65 g caster sugar
 2 eggs
 80 g milk
 ½ lemonzest
 1 tsp lemon juice
 1 tsp vanilla extract
 190 g plain flour
 1 tsp baking soda
 ¼ tsp baking powder
 1 tsp ground cinnamon
 1 tsp mixed spice
 ¼ tsp ground nutmeg
 ½ tsp salt
 2 Granny Smith apples
For the Caramel
 140 g light brown sugar
 115 g unsalted buttercubed
 ½ tsp sea salt
 120 g double cream
 1 tsp vanilla extract
For the buttercream
 220 g icing sugar
 180 g unsalted butter
 40 g pecans(optional)



Line your muffin tin with cupcake cases and preheat your oven to 170°C


Zest and juice the lemon and then cube the butter for the caramel and buttercream, allowing it to reach room temperature.


Fit the whisk tool to the processor bowl and then add in the melted butter for the cupcakes, as well as the light brown sugar and caster sugar. You can weigh directly in the bowl by pressing the ‘ON/ZERO’ button.


Select speed 2 and mix for 3 minutes until light and fluffy.


In a measuring jug combine the eggs, milk, lemon zest, lemon juice, vanilla.


Select speed 2 and as the processor is running, add the contents of the jug into the feed tube until the mixture has combined.


Sieve the flour, bicarbonate of soda, baking powder, cinnamon, mixed spice, nutmeg and salt into a large mixing bowl and stir to thoroughly combine.


Transfer the contents of the processor bowl into the large mixing bowl and use a spatula to fold the mixture until just combined.


Fit the coarse grating plate to the food processor bowl. Peel, de-core and halve the apples, select speed 4 and push the apples down the feed tube, using the pusher. Transfer the grated apple to the large mixing bowl and fold into the batter until combined.


Fill the cupcake cases ¾ full of the batter and bake in the oven for 15 minutes or until golden brown.


Remove to cool for 5 minutes before transferring onto a wire rack to cool completely.


To make the caramel, in a medium saucepan, combine the light brown sugar, butter and salt and place over a medium heat, stirring until the sugar has dissolved. Allow to simmer gently for 5 minutes then remove from the heat and stir in the remaining cream and vanilla.


Transfer to large mixing bowl, set aside to cool to room temperature.


Fit the whisk tool to the clean processor bowl and add the softened butter and icing sugar. Select speed 5 and mix for 3 minutes until light and fluffy. Reserve one quarter of the cooled caramel in small bowl and set aside.


Add the remaining caramel to the processor bowl, select speed 5 and mix until combined. Transfer the buttercream to a piping bag.


Next, fit the knife blade to the clean processor bowl, add in the pecans and pulse until coarsely chopped.


Pipe the caramel buttercream onto the cupcakes, drizzle with the reserved caramel, then sprinkle with the chopped pecans.


Store cupcakes in fridge until ready to serve.

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