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Caramel Apple Cupcakes

Total Time

Prep: 25 min. Bake: 20 min. + cooling

Makes

1 dozen

Take these extra special cupcakes to your next event and watch how quickly they disappear! With a caramel topping and spice cake base, they're the perfect mix of two fall-favorite treats. —Diane Halferty, Corpus Christi, Texas
Caramel Apple Cupcakes Recipe photo by Taste of Home

Ingredients

  • 1 package spice or carrot cake mix (regular size)
  • 2 cups chopped peeled tart apples (about 2 medium)
  • 20 caramels
  • 3 tablespoons 2% milk
  • 1 cup finely chopped pecans, toasted
  • 12 wooden skewers (4-1/2 inch)

Directions

  1. Preheat oven to 350°. Line 12 jumbo muffin cups with paper liners.
  2. Prepare cake mix batter according to package directions; fold in apples. Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool 10 minutes before removing from pans; cool completely on a wire rack.
  3. In a small saucepan, cook caramels and milk over low heat until smooth, stirring constantly. Spread over cupcakes. Sprinkle with pecans. Insert a wooden skewer in each.

Nutrition Facts

1 cupcake: 365 calories, 19g fat (3g saturated fat), 48mg cholesterol, 315mg sodium, 48g carbohydrate (30g sugars, 1g fiber), 5g protein.

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