Caramel Apple Trifle Cups

Caramel apple trifle cups capture the cozy, comforting flavors of fall in a single, elegant dessert. This layered treat combines tender homemade sponge cake, warm cinnamonspiced caramel apples, fluffy whipped cream, and a drizzle of salted caramel sauce. It’s a perfect treat for holiday parties, autumn gatherings, or whenever you want a sweet reminder of crisp days and cozy kitchens.

I first made this for a Thanksgiving gathering and found that guests eagerly went back for seconds—these individual cups are a crowdpleaser every time

Ingredients

• Allpurpose flour: for structure look for unbleached varieties for better flavor
• Baking powder: to give the sponge its light rise check freshness to ensure rise
• Large eggs: at room temperature help the batter emulsify for perfect texture
• Granulated sugar: for sweetness and moisture balance
• Pure vanilla extract: adds warm rich flavor choose pure over imitation when possible
• Whole milk: warmed slightly to blend smoothly with the batter
• Honeycrisp apples: for sweet tartness and firm texture they hold their shape well when cooked
• Unsalted butter: for control over seasoning and a creamy caramel base
• Brown sugar: adds depth and molasses notes to the caramel apples
• Ground cinnamon and nutmeg: bring autumn spice warmth to the filling
• Apple cider: adds acidity and helps create the syrupy caramelized apple sauce
• Heavy cream: for both the whipped topping and caramel sauce use fresh and cold for best results
• Powdered sugar: sweetens and stabilizes the whipped cream
• Salt: enhances the caramel sauce and balances the sweetness

Instructions

Bake the Sponge Cake:

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare an 8inch square pan by lining it with parchment paper and greasing lightly. In a medium bowl, combine the flour, baking powder, and salt by whisking gently to ensure even distribution. In a large mixing bowl, beat the eggs and sugar with an electric mixer for about five minutes until the mixture becomes thick and pale. This step is crucial for a light sponge texture. Add the vanilla extract and blend just to combine. Gently fold in half the flour mixture with a spatula, then add the warmed milk. Fold in the remaining flour mixture carefully to avoid deflating the batter. Pour the batter into the prepared pan, level the surface, and bake for 20 to 22 minutes. Test doneness with a toothpick, which should come out clean. Allow the cake to cool completely before cutting it into uniform cubes for layering.

Prepare the Cinnamon Caramel Apples:

Peel, core, and cut Honeycrisp apples into half inch pieces for even cooking. In a skillet set over medium heat, melt the unsalted butter. Add the apple pieces, brown sugar, cinnamon, and nutmeg. Stir frequently as the apples cook for seven to nine minutes until they soften and caramelize beautifully. Pour in the apple cider and cook for another one to two minutes until the liquid becomes syrupy. Remove from heat and let cool completely before assembling.

Make Homemade Whipped Cream:

Chill a mixing bowl and beaters in the fridge for at least 15 minutes before starting. Pour in the heavy cream along with the powdered sugar and vanilla extract. Use an electric mixer to whip until stiff peaks form. This creates a stable and fluffy cream, perfect for layering. Keep refrigerated until ready to assemble.

Prepare the Caramel Sauce:

In a heavybottomed saucepan over medium heat, melt the granulated sugar while stirring continuously with a heatproof spatula. Watch closely as it transforms into a deep amber liquid. Remove from heat and whisk in the cubed butter carefully the mixture will bubble vigorously. Slowly add the warmed heavy cream while whisking constantly to avoid burning or clumps. Stir in a pinch of salt for balance. Allow the sauce to cool slightly before use.

Assemble the Trifle Cups:

Using clear glass cups or jars, spoon a layer of cubed sponge cake followed by a generous spoonful of the caramel apples. Add a dollop of the whipped cream and drizzle with caramel sauce. Repeat these layers until the cup is filled, finishing with a swirl of whipped cream and a final drizzle of caramel to make it look inviting. Chill the assembled trifles briefly to let the flavors meld and for optimal texture before serving.

My favorite ingredient is the Honeycrisp apple because its sweet yet slightly tart flavor shines through after caramelization, providing the perfect contrast to the rich caramel and cream. This dessert always brings back warm memories of family apple picking trips and the joy of autumn baking days filled with laughter and the aroma of cinnamon and butter.

Storage Tips

Store assembled trifles covered in the refrigerator and consume within 24 hours to keep the sponge cake from becoming soggy. For longer storage, keep the components separate—store the cake cubes in an airtight container, apples in a sealed bowl, and whipped cream chilled. Assemble just before serving for the freshest texture.

Ingredient Substitutions

Granny Smith apples can replace Honeycrisp for a tarter bite that offsets the dessert's sweetness. Cake flour may be used instead of allpurpose flour for an even lighter, more tender sponge. For a dairyfree option, swap the heavy cream with coconut whipped cream or a wellwhipped aquafaba mixture sweetened with powdered sugar and vanilla.

Serving Suggestions

Garnish with finely chopped toasted pecans or a sprinkle of flaky sea salt on top of the finished cups to add texture and a flavor twist. This dessert pairs beautifully with hot apple cider, spiced chai, or a warming cup of coffee to complete your autumn celebration.

Chill the assembled trifles briefly before serving. They make a cozy, crowdpleasing dessert for any fall gathering.

Your Recipe Questions Answered

→ Why did my caramel seize or crystallize?

Caramel may seize if sugar crystals fall in from the pan edges or if temperature changes abruptly. Stir gently and add warm ingredients slowly for smooth caramel.

→ Why is my whipped cream runny?

Runny cream often means it wasn’t cold enough or under-whipped. Use chilled cream and bowl, beating until stiff peaks form for stability.

→ Can I prepare components ahead of time?

Yes, sponge cake and caramelized apples can be made a day in advance. Keep caramel sauce refrigerated for up to a week. Assemble cups shortly before serving.

→ How do I keep apples from becoming mushy?

Cook apples until just tender and golden. Overcooking softens them too much. Using firmer varieties helps maintain shape and texture.

→ What is the best way to store leftovers?

Cover cups tightly and refrigerate for up to 24 hours. After that, sponge may lose texture and become soggy.