Caramel Apple Cupcakes
Bring these extra-special cupcakes to your next bake sale and watch how quickly they disappear—if your family doesn't gobble them up first! Kids will go for the fun appearance and tasty toppings while adults will appreciate the moist spiced cake underneath. —Diane Halferty, Corpus Christi, Texas
12 ServingsPrep: 25 min. Bake: 20 min. + cooling
- 1 package spice or carrot cake mix (regular size)
- 2 cups chopped peeled tart apples
- 20 caramels
- 3 tablespoons 2% milk
- 1 cup finely Diamond of California Chopped Pecans, toasted
- 12 Popsicle sticks
- Prepare cake batter according to package directions; fold in apples.
- Fill 12 greased or paper-lined jumbo muffin cups three-fourths full.
- Bake at 350° for 20 minutes or until a toothpick inserted near
- the center comes out clean. Cool for 10 minutes before removing from
- pans to wire racks to cool completely.
- In a small saucepan, cook the caramels and milk over low heat until
- smooth. Spread over cupcakes. Sprinkle with pecans. Insert a wooden
- stick into the center of each cupcake. Yield: 1 dozen.