Caramel Apple Trifle Cups

Caramel apple trifle cups bring together the best flavors of fall in a beautifully layered dessert that is perfect for holidays and seasonal celebrations. Combining homemade sponge cake, warm cinnamon caramel apples, whipped cream, and salted caramel sauce, these individual cups offer a sweet, cozy treat that feels both elegant and comforting. The inspiration for this recipe comes from my own autumn memories filled with apple picking trips and kitchen aromas that made every gathering special.

I first made these during a chilly autumn evening when friends came over. The cups disappeared quickly and now they are my go—to dessert when I want to impress without stress.

Ingredients

• All—purpose flour for the sponge cake: provides structure— choose freshly milled if possible for best results
• Baking powder: helps the cake rise, ensuring a light texture
• Salt: balances sweetness and enhances overall flavor
• Eggs at room temperature: add moisture and richness— room temperature eggs mix better
• Granulated sugar: sweetens and helps with cake texture— use fine granulated for easy blending
• Pure vanilla extract: adds warmth and depth— look for pure over imitation
• Whole milk warmed slightly: tenderizes the cake crumb by activating gluten moderately
• Honeycrisp apples for caramel apples: firm and sweet, ideal for cooking without turning to mush
• Unsalted butter: provides richness and helps caramelize the apples evenly— use high—quality butter for best flavor
• Brown sugar: adds caramel notes— dark brown sugar intensifies the flavor
• Ground cinnamon and nutmeg: traditional fall spices that give warmth and complexity
• Apple cider: adds a tangy sweetness to the caramelized apples— fresh or good quality bottled works well
• Heavy cream for whipped cream and caramel sauce: look for fresh cream with high fat content for stability and richness
• Powdered sugar: used in whipped cream to sweeten gently and stabilize
• Pure vanilla extract for whipped cream: complements the cream with subtle aroma
• Granulated sugar for caramel sauce: the base for caramel, needs to be handled carefully to avoid burning
• Pinch of salt in caramel sauce: balances the sweetness and enhances flavor depth

Instructions

Bake the Sponge Cake:

Preheat oven to 350 degrees Fahrenheit or 175 degrees Celsius. Line an 8—in ch square pan with parchment paper and grease lightly to prevent sticking. Whisk together flour, baking powder, and salt thoroughly in a medium bowl. In a separate large bowl, beat the eggs and granulated sugar using an electric mixer on medium—high speed until the mixture is pale and thick, about five minutes. Blend in the vanilla extract gently. Carefully fold one half of the flour mixture into the egg mixture, add warmed milk, then fold in the remaining flour mixture with delicate motions. Spread the batter evenly in the prepared pan. Bake for 20 to 22 minutes or until a toothpick inserted into the center comes out clean. Let the sponge cool completely before cutting into 1—in ch cubes.

Prepare the Cinnamon Caramel Apples:

Peel, core, and cut the Honeycrisp apples into half—in ch pieces to ensure even cooking. Melt unsalted butter over medium heat in a skillet. Add apples, brown sugar, cinnamon, and nutmeg to the skillet and cook, stirring often, until the apples soften and develop a caramelized coating, which takes about seven to nine minutes. Pour in apple cider and continue cooking for another one to two minutes until the liquid becomes syrupy. Remove from heat and allow to cool entirely before assembling.

Make Homemade Whipped Cream:

Start with a chilled mixing bowl and beaters to help the cream whip faster and hold its shape. Pour heavy whipping cream into the bowl and add powdered sugar and vanilla extract. Beat on medium—high speed until the whipped cream forms stiff peaks, meaning it holds its shape well without sliding. Keep refrigerated until ready to layer the trifles.

Prepare Caramel Sauce:

In a heavy—bottomed saucepan over medium heat, melt granulated sugar while stirring continuously using a heatproof spatula. Watch carefully as the sugar liquefies and turns to a deep amber color— this takes patience to avoid burning. Once caramelized, carefully whisk in cubed butter— it will bubble vigorously. Remove the pan from heat and slowly drizzle in warm heavy cream, continuing to whisk until smooth. Add a pinch of salt to enhance flavors. Let the sauce cool slightly so it thickens a bit before using.

Assemble the Trifle Cups:

Using small clear glass cups or jars, start with a layer of sponge cake cubes at the bottom. Add a generous spoonful of the cinnamon caramel apples over the cake. Dollop a layer of whipped cream on top, followed by a drizzle of the salted caramel sauce. Repeat the layers to fill the cups, finishing with a final swirl of whipped cream and an attractive drizzle of caramel sauce. Refrigerate the assembled trifles briefly to let the flavors meld and to set the texture for serving.

My favorite moment with this recipe was watching my niece’s face light up with the first bite last Thanksgiving. The combination of cinnamon, caramel, and fluffy cream reminds me of cozy family afternoons that linger as warm memories.

Storage Tips

Store any leftover unassembled components like sponge cake and caramelized apples separately in airtight containers in the refrigerator for up to three days. Once assembled, cover the trifle cups tightly and keep refrigerated, but use within 24 hours to maintain texture and freshness. Avoid freezing as whipped cream does not freeze well and the cake can become soggy.

Ingredient Substitutions

You can swap Honeycrisp apples with Granny Smith for a tarter contrast that cuts through the sweetness. Cake flour can replace all—purpose in the sponge to create a lighter crumb. For a dairy—free version, substitute coconut whipping cream and plant—based butter alternatives to make the recipe vegan—friendly without sacrificing flavor.

Serving Suggestions

Add a sprinkle of toasted chopped pecans or walnuts on top for crunch. Pair these trifle cups with warm beverages like spiced chai tea or hot apple cider to enhance the seasonal vibe. For a festive variation, try layering diced pears or a spoonful of cranberry compote with the apples.

These trifle cups are elegant to serve and easy to scale for gatherings. Enjoy chilled or at cool room temperature.

Common Questions About Recipes

→ Why did my caramel seize or crystallize?

Caramel can seize if sugar crystals fall into the melted sugar or if the temperature changes suddenly. Stir gently and add room-temperature ingredients slowly to prevent this.

→ Why is my whipped cream runny?

Runny whipped cream is often due to the cream not being cold enough or under-whipping. Chill both the cream and bowl, then whip until stiff peaks form for best results.

→ Can I prepare the components ahead of time?

Yes, sponge cake and caramelized apples can be made a day early, and caramel sauce keeps well in the fridge for a week. Assemble just before serving for best texture.

→ How can I prevent apples from becoming mushy?

Cook apples until tender but still firm to retain texture. Using firmer apple varieties and avoiding overcrowding in the pan helps achieve proper caramelization without mushiness.

→ What is the best way to store leftovers?

Cover assembled cups tightly and refrigerate for up to 24 hours. After this, the sponge may soften and lose its texture.