Caramel Apple Trifle Cups

Caramel apple trifle cups bring together all the cozy flavors of autumn in a beautiful layered dessert that’s perfect for holiday gatherings or a special treat on a crisp fall afternoon. This recipe combines a soft homemade sponge cake with cinnamonspiced caramel apples, fluffy whipped cream, and a luscious salted caramel sauce to create something both elegant and comforting. These individual trifles always remind me of the way my house used to smell when my aunt and I went apple picking, the warm scents of butter and cinnamon filling every corner.

I first made this recipe when I wanted something special for Thanksgiving and it quickly became my go to for fall celebrations. Everyone loves how easy it is to serve in individual portions that look stunning.

Ingredients

• Allpurpose flour: for the sponge cake provides structure choose a fresh bag for best rise
• Baking powder: helps the cake fluff up evenly, a must for tender texture
• Salt: enhances the other flavors without overpowering
• Large eggs: room temperature ones mix better and add richness
• Granulated sugar: sweetens and aids in cake browning
• Pure vanilla extract: deepens flavor opt for pure rather than imitation
• Whole milk warmed slightly: keeps the batter smooth and moist
• Honeycrisp apples: for the caramel apples firm and sweet, ideal for cooking without becoming mushy
• Unsalted butter: for caramelizing controls salt level and creates silky texture
• Brown sugar: adds depth and mild molasses notes to the cooked apples
• Ground cinnamon and nutmeg: provide warm spice perfect for autumn
• Apple cider: gives a slight tartness and bright finish to the caramel apples
• Heavy cream: for whipped cream and caramel sauce use fresh and cold for best whipping and smooth sauce
• Powdered sugar: sweetens the whipped cream without graininess
• Salted caramel sauce: uses granulated sugar, butter, warm cream, and a pinch of salt for balance and richness

Instructions

Bake the Sponge Cake:

Preheat your oven to 350 degrees Fahrenheit. Line an 8inch square pan with parchment paper and lightly grease to prevent sticking. In a medium bowl, whisk the flour, baking powder, and salt together to ensure even distribution. In a large bowl, beat the eggs and granulated sugar using an electric mixer until the mixture is thick, pale, and fluffy, usually about five minutes. Stir in the vanilla extract gently. Carefully fold half of the flour mixture into the eggs to avoid deflating the batter then add the warmed milk and finally fold in the remaining flour just until combined. Pour the batter into your prepared pan and spread evenly. Bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely on a wire rack before cutting into uniform cubes.

Prepare the Cinnamon Caramel Apples:

Peel and core your Honeycrisp apples then chop them into halfinch pieces for even cooking. In a skillet over medium heat, melt the unsalted butter. Add the chopped apples, brown sugar, cinnamon, and nutmeg. Stir often to coat the apples and cook until they are soft and caramelized, about seven to nine minutes. Pour in the apple cider and continue to cook until the liquid reduces to a syrupy consistency, one to two minutes. Turn off the heat and let the apples cool completely before assembling.

Make Homemade Whipped Cream:

Start with a chilled bowl and beaters to get perfect volume. Pour in the cold heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer until stiff peaks form, meaning the cream holds its shape firmly when the beaters are lifted. Keep chilled in the refrigerator until you are ready to assemble the trifles.

Prepare Caramel Sauce:

Use a heavybottomed saucepan over medium heat to melt granulated sugar. Stir constantly with a heatproof spatula to prevent burning and help the sugar dissolve evenly. Watch carefully as the sugar melts and changes color to a deep amber; this transformation happens quickly so do not walk away. Remove the pan from heat and carefully whisk in the cubed butter expect bubbling. Slowly add the warmed heavy cream in a thin stream while whisking to keep the mixture smooth and prevent sudden boiling over. Add a pinch of salt to balance the sweetness. Let the sauce cool slightly until warm but pourable.

Assemble the Trifle Cups:

Choose small, clear glass cups or jars to show off your beautiful layers. Start with a layer of sponge cake cubes, followed by a spoonful of the cooled caramel apples, a generous dollop of whipped cream, and a drizzle of the caramel sauce. Repeat the layers until the cup is filled, finishing with a final swirl of whipped cream and a drizzle of caramel on top. Chill briefly in the refrigerator before serving to allow all the flavors to meld and the textures to set.

My favorite part of this recipe is the cinnamon caramel apples. They remind me of the crisp air and colorful leaves from our family apple picking trips. The warmth of the spices fills the kitchen and creates an inviting atmosphere that always brings everyone to the table.

Storage Tips

Keep the assembled trifles covered and refrigerated for up to 24 hours. Any longer and the sponge will start to absorb moisture from the apples and whipped cream, making the texture less appealing. You can also store the sponge cake and caramel apples separately for up to two days and assemble just before serving to maintain the best freshness.

Ingredient Substitutions

You can swap Honeycrisp apples for Granny Smith for a tarter bite that complements the sweet caramel well. Cake flour can be used instead of allpurpose flour to yield a lighter and more delicate sponge. For a dairy free option, try coconut whipping cream to replace traditional heavy cream in the whipped topping.

Serving Suggestions

For a little crunch, sprinkle chopped toasted pecans or walnuts on top just before serving. This dessert pairs beautifully with warm drinks like spiced chai tea or hot apple cider which amplify the autumn feel. You can also customize with seasonal fruits like pears or cranberries for a festive twist.

These caramel apple trifle cups are an easy, impressive dessert that showcases autumn flavors. They look stunning and can be prepped ahead to simplify hosting.

Common Questions About Recipes

→ Why did my caramel seize or crystallize?

Sugar can seize if crystals from pan edges mix in or if temperature shifts abruptly. Stir gently and use room-temp ingredients to avoid this.

→ How can I keep whipped cream from running?

Chill the cream and bowl well before whipping. Beat until stiff peaks form to ensure stability during layering.

→ Is it possible to prepare components in advance?

Yes, sponge and caramelized apples can be made a day ahead. Caramel sauce keeps chilled for up to a week.

→ How do I prevent apples from becoming mushy?

Cook apples just until tender and golden. Firmer varieties and careful sautéing help them keep shape.

→ What is the best way to store leftover trifle cups?

Cover tightly and refrigerate up to 24 hours to maintain texture and freshness.