Poison Apple Cupcakes with Caramel Glaze

The Poison Apple Cupcakes with Caramel Glaze are the perfect Halloween dessert—darkly dramatic, deliciously moist, and enchantingly sweet. Inspired by the classic fairy tale of Snow White’s forbidden apple, these cupcakes feature rich, spiced apple cake topped with glossy caramel glaze and a blood-red candy drizzle for that “poisoned” effect.

Each bite bursts with cozy autumn flavors of apple, cinnamon, and brown sugar, finished off with sticky caramel that drips like molten magic. The striking presentation, with dark cupcake liners and glistening glaze, makes these cupcakes the ultimate Halloween showstopper — a treat that’s wickedly tempting but too delicious to resist!

Why I Love This Recipe

I adore this recipe because it’s the perfect blend of fun, flavor, and festivity. It combines the comforting taste of warm apple cake with the irresistible sweetness of caramel — a combination that feels like a hug on a chilly October night.

The “poison apple” design adds a playful, spooky twist that’s perfect for parties. They look fancy but are surprisingly easy to make, which makes them ideal for bakers of all skill levels. Plus, the aroma of spiced apples and caramel filling the kitchen is pure magic.

Why It’s a Must-Try Dish

This recipe is a must-try because:

• It transforms classic fall flavors into a visually stunning treat.
• The caramel glaze adds a luscious, professional touch.
• It’s easy to decorate for Halloween parties.
• The cupcakes stay moist and flavorful for days.
• Everyone loves the surprise of the “poison apple” red drip—it’s creepy and cute at the same time!

Preparation and Cooking Time

• Preparation Time: 25 minutes
• Cooking Time: 20 minutes
• Cooling and Decorating: 30 minutes
• Total Time: ~1 hour 15 minutes

Servings and Nutrition Info

• Servings: 12 cupcakes
• Calories: ~310 kcal per cupcake

Course and Cuisine

• Course: Dessert
• Cuisine: American, Halloween-Themed

Ingredients

For the Apple Cupcakes:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• 1 ½ cups finely chopped apples (peeled; Granny Smith or Honeycrisp)

For the Caramel Glaze:

• ½ cup granulated sugar
• 2 tablespoons unsalted butter
• ¼ cup heavy cream
• Pinch of salt

For the “Poison” Red Drizzle:

• ½ cup white chocolate chips
• 2–3 drops red gel food coloring

Cooking Directions

Step-by-Step Preparation Method

Step 1: Preheat and Prepare Pans

• Preheat your oven to 350°F (175°C).
• Line a 12-cup muffin pan with black or dark cupcake liners.

Step 2: Mix the Dry Ingredients

• In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

Step 3: Cream the Butter and Sugar

• In a large bowl, beat together butter and brown sugar until light and fluffy (about 2 minutes).
• Add eggs one at a time, then mix in vanilla.

Step 4: Combine Wet and Dry Mixtures

• Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients.
• Fold in the chopped apples until evenly distributed.

Step 5: Bake the Cupcakes

• Divide batter evenly among cupcake liners (fill ¾ full).
• Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
• Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 6: Make the Caramel Glaze

• In a small saucepan, heat sugar over medium heat until it melts and turns amber.
• Add butter and stir until combined. Slowly pour in cream (it will bubble up).
• Stir until smooth, then add a pinch of salt.
• Let cool for about 10 minutes until slightly thickened.

Step 7: Dip and Glaze

• Spoon or drizzle caramel glaze over each cooled cupcake, letting it drip slightly down the sides.
• Allow the glaze to set for 10–15 minutes.

Step 8: Make the “Poison” Red Drizzle

• Melt white chocolate chips in a microwave-safe bowl, stirring every 20 seconds.
• Add red food coloring until the desired deep red “poison” color is achieved.
• Drizzle or drip over cupcakes for a spooky effect.

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How to Serve

Serve these cupcakes at Halloween parties, themed dinners, or autumn gatherings.
Display them on a dark platter or tiered stand for dramatic effect.
For extra flair, garnish each cupcake with:

• A small plastic apple pick
• Edible glitter or red sanding sugar
• Black cupcake wrappers for contrast

Serve with hot cider, coffee, or mulled wine for a complete fall dessert experience.

Recipe Tips

• Make sure cupcakes are completely cool before glazing.
• If caramel hardens too quickly, warm it slightly before drizzling.
• Don’t overmix the batter — this keeps the cupcakes tender.
• Add a teaspoon of apple cider vinegar for extra tang.
• Use gel coloring for vibrant “poison” red without thinning the chocolate.

Variations

1. Salted Caramel Version:
   Add extra sea salt to the glaze for a sweet-salty contrast.
2. Spiced Pumpkin Twist:
   Replace half the apples with pumpkin puree and increase cinnamon slightly.
3. Candy Apple Style:
   Dip the top of each cupcake into red candy coating for a glossy, glass-like finish.
4. Cream Cheese Frosting Top:
   Skip the glaze and frost with cream cheese frosting, then drizzle caramel on top.
5. Mini Cupcakes:
   Bake in mini tins for bite-sized party treats—reduce bake time to about 12 minutes.

Freezing and Storage

• Room Temperature: Store covered for up to 2 days.
• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze unglazed cupcakes for up to 2 months. Thaw, then glaze before serving.
• Caramel glaze: Store separately in the fridge for up to a week; reheat gently before using.

Special Equipment Needed

• 12-cup muffin pan
• Electric mixer or whisk
• Mixing bowls
• Saucepan (for caramel)
• Wire cooling rack
• Piping or squeeze bottle for red drizzle

Conclusion

The Poison Apple Cupcakes with Caramel Glaze are a hauntingly beautiful dessert that captures the dark charm of Halloween and the cozy sweetness of autumn. Each cupcake tells a story — a little wicked, a little magical, and absolutely irresistible.

Perfect for Halloween parties, fall gatherings, or fairy tale-themed events, these cupcakes strike the perfect balance between festive fun and gourmet flavor. Whether you’re a baking enthusiast or just love adding spooky flair to your treats, these cupcakes will enchant your guests with every bite.

Poison Apple Cupcakes with Caramel Glaze

The Poison Apple Cupcakes with Caramel Glaze are the perfect Halloween dessert—darkly dramatic, deliciously moist, and enchantingly sweet.

Author: Stella Parker Cuisine: American Course: Desserts

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Prep Time 25 mins Cook Time 20 mins Total Time 1 hr 15 mins Difficulty: Beginner

Ingredients

Servings

For the Apple Cupcakes:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• 1 ½ cups finely chopped apples (peeled; Granny Smith or Honeycrisp)

For the Caramel Glaze:

• ½ cup granulated sugar
• 2 tablespoons unsalted butter
• ¼ cup heavy cream
• Pinch of salt

For the “Poison” Red Drizzle:

• ½ cup white chocolate chips
• 2 drops 2–3 red gel food coloring

Instructions

1. Step 1: Preheat and Prepare Pans : Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with black or dark cupcake liners.
2. Step 2: Mix the Dry Ingredients : In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. Step 3: Cream the Butter and Sugar : In a large bowl, beat together butter and brown sugar until light and fluffy (about 2 minutes). Add eggs one at a time, then mix in vanilla.
4. Step 4: Combine Wet and Dry Mixtures : Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Fold in the chopped apples until evenly distributed.
5. Step 5: Bake the Cupcakes : Divide batter evenly among cupcake liners (fill ¾ full). Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
6. Step 6: Make the Caramel Glaze :In a small saucepan, heat sugar over medium heat until it melts and turns amber. Add butter and stir until combined. Slowly pour in cream (it will bubble up). Stir until smooth, then add a pinch of salt. Let cool for about 10 minutes until slightly thickened.
7. Step 7: Dip and Glaze : Spoon or drizzle caramel glaze over each cooled cupcake, letting it drip slightly down the sides. Allow the glaze to set for 10–15 minutes.
8. Step 8: Make the “Poison” Red Drizzle : Melt white chocolate chips in a microwave-safe bowl, stirring every 20 seconds. Add red food coloring until the desired deep red “poison” color is achieved. Drizzle or drip over cupcakes for a spooky effect.

Keywords: Poison Apple Cupcakes with Caramel Glaze