Caramel Apple Dessert Cups

Caramel apple dessert cups are a perfect treat for fall or any time you crave something sweet and comforting without turning on the oven. With layers of cinnamon-spiced apples, salted caramel mousse, and a crunchy vanilla wafer crust, these cups offer a delightful blend of flavors and textures in a convenient single-serve size.

I first made these for a family gathering, and they disappeared faster than I expected. Now they are a staple at every holiday.

Gather Your Ingredients

• Four cups peeled and chopped apples: for a fresh, tart component that cooks down nicely
• Half a cup light brown sugar: to add sweetness and a little molasses flavor
• One teaspoon cinnamon: to bring warm spice and enhance the apple flavor
• Two cups vanilla wafer crumbs: for a nutty and buttery crust, choose fresh cookies for the best texture
• Quarter cup melted butter: to bind the crumbs and add richness
• One package instant vanilla pudding mix: to create a smooth and creamy base
• One cup milk: to whisk with the pudding mix for the perfect consistency
• One third cup salted caramel sauce: to fold into the pudding for that luscious caramel flavor, homemade or quality store-bought works great
• One and a half cups heavy cream: for whipping into a fluffy mousse
• Additional caramel sauce for garnish: to add a glossy, sweet finish

How to Make It

Sauté the Apples:

In a medium saucepan, combine the peeled and chopped apples with the light brown sugar and cinnamon. Cook over medium heat while stirring frequently until the apples soften and the mixture thickens slightly. This step softens the apples and blends the cinnamon and sugar gently into them. Set aside to cool completely.

Prepare the Crust:

In a mixing bowl, stir together the vanilla wafer crumbs and melted butter until fully combined. This mixture should resemble wet sand and will hold together when pressed. Portion the mixture evenly into 28 two-ounce plastic cups. Using the back of a smaller cup or the back of a spoon, press the crumbs down firmly to create a compact crust.

Make the Caramel Mousse:

In a large bowl, whisk the instant vanilla pudding mix with the milk until smooth. Let this rest in the refrigerator for five minutes to start setting. Then add the salted caramel sauce to the pudding and mix with an electric hand mixer on medium speed until completely smooth. Pour the heavy cream into the pudding mixture and whip on medium to high speed for three to five minutes or until thick and creamy, forming a mousse.

Assemble the Cups:

Transfer the caramel mousse into a piping bag or use a spoon to evenly layer the mousse on top of each vanilla wafer crust in the plastic cups. Spoon the cooled cinnamon apples over the mousse layer in each cup. Drizzle extra salted caramel sauce on top for a finishing touch.

Chill and Serve:

Seal the cups with lids and refrigerate until ready to serve. These dessert cups can be enjoyed immediately or stored in the refrigerator for up to three days, allowing the flavors to meld wonderfully.

Storage Tips Store the dessert cups tightly sealed in the refrigerator for up to three days. Avoid freezing as the texture of the mousse and apples may change upon thawing. For longer storage, keep the components separate and assemble just before serving.

Flavor Boosters

Serving Suggestions Serve these dessert cups chilled with a sprinkle of chopped nuts or a light dusting of cinnamon for added texture and aroma. They also pair beautifully with a hot cup of spiced cider or coffee during chilly weather.

Serving Suggestions

Cultural Context Caramel apples and cinnamon spiced desserts are staples in American autumn cuisine. Combining these classic flavors into a no-bake mousse and crust dessert offers a modern twist while honoring traditional fall ingredients.

Creative Twists

Seasonal Adaptations In warmer months, swap the apples with poached pears or berries and use a lemon-flavored pudding mix for a lighter version. Adding a hint of ginger or nutmeg to the apple sauté adds extra depth when served in cooler seasons.

This dessert is an effortless crowd-pleaser that captures the essence of fall in every bite. Enjoy the layers of flavor and texture in each cup.

Recipe FAQs

→ How do I soften the cinnamon apples properly?

Cook peeled and chopped apples with brown sugar and cinnamon over medium heat until they become tender and the liquid thickens, ensuring a soft, flavorful topping.

→ Can I use store-bought caramel sauce?

Yes, store-bought salted caramel sauce works well in the mousse and as a finishing drizzle if preferred over homemade.

→ What is the purpose of the vanilla wafer crust?

The crushed vanilla wafers mixed with melted butter create a firm, sweet base that adds texture and complements the creamy mousse and spiced apples.

→ How long should the mousse be whipped?

Whip the pudding mixture with caramel and heavy cream using a hand mixer on medium speed for 3-5 minutes until thick and creamy for the best texture.

→ How should these cups be stored?

Seal the cups with lids and refrigerate. They remain fresh and delicious for up to three days when kept chilled.