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A close-up view of several individual servings of delicious Caramel Apple Cups, topped with nuts and a sweet drizzle.

Caramel Apple Cups

These delightful individual Caramel Apple Cups feature flaky puff pastry shells filled with a spiced apple mixture, baked until golden, and drizzled generously with warm caramel sauce. A perfect autumn treat that’s easy to make and irresistibly delicious.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cups
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Puff Pastry Cups
  • 1 sheet puff pastry thawed
  • 1 egg large, lightly beaten (for egg wash)
For the Apple Filling
  • 2 medium Granny Smith apples peeled, cored, and finely diced (about 2 cups)
  • 1 medium Honeycrisp apple peeled, cored, and finely diced (about 1 cup)
  • 2 tbsp unsalted butter melted
  • 1/4 cup light brown sugar packed
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp all-purpose flour
  • 1 tsp lemon juice fresh
  • 1 pinch salt
For the Caramel Topping
  • 1/2 cup caramel sauce store-bought, warmed slightly

Equipment

  • Standard 12-cup muffin tin
  • Large Mixing Bowl
  • Small saucepan
  • Pastry Brush
  • Apple Peeler/Corer
  • Sharp Knife
  • Measuring cups and spoons
  • Cutting Board

Method
 

Prepare Puff Pastry Cups
  1. Preheat oven to 400°F (200°C). Lightly grease a 12-cup muffin tin. On a lightly floured surface, gently unroll the thawed puff pastry sheet. Using a 3-inch round cutter (or a glass rim), cut out 12 circles from the puff pastry. Gently press each circle into the prepared muffin cups, creating a cup shape.
Prepare Apple Filling
  1. In a large mixing bowl, combine the diced Granny Smith and Honeycrisp apples. Add the melted butter, brown sugar, cinnamon, nutmeg, flour, lemon juice, and a pinch of salt. Toss gently until the apples are evenly coated.
Assemble the Cups
  1. Evenly divide the apple filling among the 12 puff pastry cups, mounding it slightly.
Bake
  1. Brush the edges of the puff pastry with the lightly beaten egg wash. Bake for 18-22 minutes, or until the pastry is golden brown and puffed, and the apples are tender.
Cool and Serve
  1. Carefully remove the Caramel Apple Cups from the muffin tin and transfer them to a wire rack to cool slightly. While still warm, drizzle generously with the warmed caramel sauce.
  2. Garnish (Optional): For an extra touch, sprinkle with a pinch of sea salt or chopped pecans. Serve warm.

Notes

For best results, use good quality puff pastry. Ensure it's fully thawed but still cold when working with it.
Leftover Caramel Apple Cups can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 4 days. Reheat gently in a microwave or oven before serving.
Feel free to experiment with other apple varieties like Gala or Fuji, adjusting sweetness as needed.