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Apple Caramel Macchiato Cupcakes: A Switched-Up Recipe

Missy is a passionate poet who also loves to cook, she has made almost every type of cupcake imaginable to appease her daughter.

Caramel apple cupcakes recipe

Caramel apple cupcakes recipe

How I Came This Cupcake Recipe

When I was in my twenties, and I was living as the woman of the house for the first time, I had to learn to cook. And what I realized was that I was a natural. Anything I tried to cook or bake usually turned out better than I thought it would.

Eventually, I started trying new recipes all the time. However, instead of going by the basics of that recipe, I would add things for extra taste, or I would take things out if I didn’t like the ingredient or think the dish needed it. Basically, I would take a recipe and revamp it until it was my own personal recipe.

Through the years, I got braver, and it’s been easier for me to do this. I look at the ingredients, and almost automatically, I will have other additions or subtractions ready to try. So, for example, I can take a regular Hamburger Helper Lasagne box and turn it into something completely different in taste and in the way it looks.

Today, I decided to experiment. I’m going to take a basic recipe, and with substitutions, make it my own. My main ingredient for this will be apples since I have some apples that need to be eaten or baked.

Now, what can I make with apples? I thought about it and decided on cupcakes. Of course, when you think of apples, you think of apple pie, apple strudel, and apple cake. However, today, it’s going to be apple cupcakes.

Over the years, I have become a big cupcake maker. My kids love my cupcakes. When my daughter was in elementary school, she would have me make cupcakes for all occasions; her birthday, every holiday, and the end of the school year celebrations. I made every type of cupcake, it seems. However, I haven’t made apple ones. I also have made cute decorations, but for this recipe, I don’t think I will. That’s going to be the fundamental part; simple decorations. I hope all of you don’t mind.

Let’s get started. I’m going to gather my ingredients now. First, I will list the essential cupcake recipe ingredients, and then I will list my changes to show you what I have added and subtracted.

Fall scene. This recipe is perfect for autumn when apples are abundant!

Fall scene. This recipe is perfect for autumn when apples are abundant!

Quick Time

Prep timeCook timeReady inYields

30 min

25 min

55 min

Serves 24


  • 3 eggs
  • ½ cup milk
  • ½ cup caramel macchiato creamer
  • 1/3 cup margarine melted
  • 1 teaspoon pure vanilla extract
  • 3 cups self-rising flour
  • ½ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 cups red apples, peeled and chopped

Comparison: Basic Cupcake Recipe

For comparison purposes, these are the ingredients for basic cupcakes. You can compare this list to the one above to see what I've added, subtracted, or modified.

  • 2 eggs
  • ¾ cup milk
  • 1/3 cup butter melted
  • 1 teaspoon pure vanilla extract
  • 2 ¼ all-purpose flour
  • ½ cup granulated sugar
  • 1 tablespoon baking powder

As you can see, I’ve added an extra egg, reduced the milk, and added creamer. I changed the all-purpose flour to self-rising, just because my mom taught me to be lazy like that. You don't need to add any salt or baking powder if you use self-rising flour. I used margarine because I like margarine better than butter. I’ve added cinnamon and of course apples. Most recipes call for Granny Smith, but I like to use Red Washington.

The cupcake batter

The cupcake batter


  1. The first step to any baking is to preheat your oven and get your pans ready. For these cupcakes that will make approximately 24 cupcakes, I took out two muffin pans of 12 count and lined them with cupcake liners. Then I turned my oven on to 350 degrees.
  2. I’m now going to grab 2 large bowls out of the cabinet. In the first bowl I’m going to mix the eggs, the milk, the creamer, melted margarine and vanilla extract.
  3. In the second bowl, combine the flour, sugar, and cinnamon.
  4. Add the second bowl mixture to the egg mixture.
  5. Stir in your chopped apples. Stir until just wet don’t overmix.
  6. Fill your lined cupcake tins half full and stick the cupcakes in the oven to cook for about 20 to 25 minutes, or until a toothpick will slide in and out clean.
Pour into cupcake molds and bake

Pour into cupcake molds and bake

Baking Tips

When your toothpick comes out clean, your apple caramel macchiato cupcakes are done. I have a few tips:

  • If you use more chopped apples than the recipe calls for, the batter will not rise the way you want, so my first tip is to stick to the 2 cups, even maybe a little less.
  • I chopped my apples, but looking at mine; I think I would have rather grated my apples.
  • Depending on the caramel taste you want, you may want to substitute the half-cup of milk for a complete cup of caramel macchiato creamer.
The icing

The icing

Frosted cupcakes

Frosted cupcakes

Caramel Macchiato Icing

Now it's time to let the cupcakes cool and while that is taking place, mix up some yummy buttercream with caramel macchiato icing...


  • 1/2 stick Crisco
  • 1/2 stick butter
  • 4 cups sifted 10x white powdered sugar
  • 3 to 4 tablespoons caramel macchiato creamer


Stir the ingredients until they are mixed, smooth, and creamy.

Baking Tips

  • I use a Ziploc sandwich bag and snip off a corner. This serves well as an icing bag.
  • Do not pour the caramel macchiato creamer in all at once. Start with a tablespoon and only add to consistency.
  • A little dribble of vanilla could be added for taste as well.

How Do They taste?

The task is finished, and I have tried one of my cupcakes. I think they are delish!!! My apple cupcake is not too sweet and leaves room for my buttercream frosting to be a little on the sweet side. They mix well. Just the right sweetness for an apple cupcake.

It would be a delight if you would like to try this recipe yourselves and give me some feedback.

And in keeping with my niche here on Delishably, I will write a little poem about my creation.

© 2015 Missy Smith