Apple Cinnamon Cupcakes

Enjoy these delicious Apple Cinnamon Cupcakes for the perfect fall dessert! This fluffy gluten-free cupcake recipe is topped with a creamy caramel buttercream frosting you will want to eat by the spoonful.

 

These delicious Apple Cinnamon Cupcakes are absolutely perfect in every way – They have a lovely, soft crumb, they feel light and airy, and they are topped with the most amazingly smooth buttercream frosting with a gorgeous caramel flavor. It’s a show-stopper recipe for all fall holidays and caramel apple lovers!

One thing that makes this special treat great is that it uses a King Arthur cake mix. Forget spending a small fortune on specialty flours for the right texture—You can make these gluten-free cupcakes for your family and friends just by sprucing up the store-bought yellow cake mix! This gluten-free dessert is going to become a beloved tradition for Halloween parties or Thanksgiving dessert buffets.

Want more apple recipes? Try this apple crisp, apple crumble, or apple fritters!

Why you will love this recipe:

• Uses a cake mix – Cooking for a gluten-free friend but don’t want to learn how to work with almond flour or coconut flour? This recipe makes it easy for newbies and busy cooks to make a celiac-safe dessert without breaking the bank!
• Full of fall vibes – Chopped apples, cinnamon, and delicious caramel will make your home smell like it’s a chilly fall day no matter what time of year it is! These warm flavors are comforting and get you in the Autumn spirit, great for holidays.
• Easy to make ahead – This dessert recipe can be made up to 2 days in advance, then you don’t have to worry about making room for it in the fridge! As long as your house isn’t super warm, you can have these frosted and sitting in a covered container on the counter before the party starts.

Ingredients

Here’s a quick overview of what you’ll need for this dessert recipe. Find exact measurements in the printable recipe card at the bottom of the page.

• King Arthur 22 oz. gluten-free yellow cake mix – I tried this with a generic brand of yellow cake mix, but the cupcakes turned out more like muffins. If you want light, fluffy, moist cupcakes, use King Arthur.
• Eggs – Size large. I’ve not tried any substitutions, but you may be able to try one of these recommendations here.
• Avocado oil and whole milk – This is such a mild flavored oil, it’s perfect for desserts! The higher fat content in whole milk helps create a richer flavor and softer crumb in the cupcake. You will also need whole milk for the buttercream.
• Apple sauce (sweetened), vanilla extract, and ground cinnamon – Adds loads of flavor, and the apple sauce helps keep the cupcakes nice and moist.
• Red apple – Large, peeled, and chopped into ½-inch pieces. You probably could use another variety, but I wanted to keep these sweet and tender.
• Unsalted butter, powdered sugar, and caramel sauce – This combines to create a super smooth, amazing buttercream frosting. Butter should be room temperature so that it creams easily with the sugar. I would not recommend any substitutions here.

How to Make Apple Cinnamon Cupcakes with Caramel Buttercream

This gluten-free dessert is perfect for special occasions and requires two muffin tins, paper liners, a large mixing bowl, a whisk, a spoon, an electric or stand mixer, and a piping tip and bag for the frosting. Here’s a step-by-step guide for this amazing sweet treat.

Mix cake batter

While the oven preheats to 350 degrees, grab a large mixing bowl. Mix together the eggs, oil, 1/3 cup of whole milk, applesauce, and vanilla extract with a whisk. Once well combined, add in your yellow cake mix and cinnamon. Stir until just combined—Don’t go overboard, or the cupcakes can come out too dense or flat.

When there are no streaks of dry ingredients, add the chopped apples and carefully fold them into the batter with a spoon. Be very careful to not overmix.

Bake

Line two 12-count muffin tins with paper liners. Scoop the batter evenly into the muffin tins, making sure to only fill each liner halfway full. Bake for 19-21 minutes or until a toothpick comes out clean from the center.

NOTE: Do not overfill. If you fill more than halfway, the cupcakes will be too large and difficult to frost with the buttercream.

Make the buttercream frosting

While the cupcakes are baking, add your room temperature butter to an electric or stand mixer. Cream until smooth and fluffy, then add in the powdered sugar. Beat until smooth, pausing to scrape the bowl if needed. While the electric mixer is still running, slowly pour in the caramel sauce and ¼ cup of milk. Continue to beat on medium-high for 2-3 minutes until nice and fluffy.

Assemble cupcakes

Once cupcakes are cooked, remove them from the oven and allow them to come to room temperature. Transfer the buttercream icing into a plastic bag with your preferred piping tip. Once the cupcakes are cooled completely, frost the cupcakes and drizzle with additional caramel sauce if desired.

Storage Instructions

These cupcakes are best kept in an airtight container at room temperature for up to 2 days. Unfrosted cupcakes can be frozen up to 3 months, but you’ll want to be careful to protect them from freezer burn and all the possible freezer odors. Wrap cooled, unfrosted cupcakes in plastic wrap, then again in aluminum foil, then store in a freezer bag. When ready to frost and serve, allow to thaw overnight in the fridge. When you unwrap them, make sure to pat away any moisture with a paper towel before frosting them.

Tips, Tricks, and Substitutions

• You can use any milk of your choice in the cake batter (almond milk works great!), but it is important to use whole milk in the frosting. Whole milk has the right level of fat and sugar to help the buttercream stay stable and smooth.
• If you like a salty-sweet treat, consider sprinkling with a flaky salt after frosting. A little goes a long way, but it will complement the caramel and apples beautifully.
• DO NOT OVERFILL. The cupcakes rise so beautifully, so you must fill the muffin tin wells only halfway with the batter for them to come out the right size. If you include more batter, your cupcakes will be large and oddly shaped, making them hard to frost properly.
• If you prefer a little tangy flavor, swap the red apple with a Granny Smith apple. It will just add a sharper, slightly more acidic flavor, and the apples may come out a bit more firm.

More fall desserts

• Easy Apple Butter Bars
• Mini Pumpkin Cheesecakes
• Amazing Cranberry Bars
• Pecan Pie Cheesecake Bars
• Caramel Mocha Cheesecake Bars