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Caramel Apple Cupcakes

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
  • Total Time
    Prep: 25 min. Bake: 20 min. + cooling
  • Makes
    1 dozen


  • 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)


  • Preheat oven to 350°. Line 12 jumbo muffin cups with paper liners.
  • 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.
  • 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.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
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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  • Stacy
    Sep 14, 2019

    Of course you're from Texas! All good things come from Texas! =o) Can't wait ta make these! Thanks so much!

  • JGa2595176
    Sep 25, 2015

    We used boxed carrot cake and chopped gala apples, btut left the nuts off. At one point I thought to use caramel sauce, instead of melting down caramels...I am glad we didn't! the regular square caramels add a delicious, old fashioned taste. Worth the extra few minutes to melt them down. Kids enjoyed and it was a cute idea to add the popsicle stick too.

  • pajamaangel
    May 11, 2015

    I didn't have enough apple, but these were still delicious! I used the boxed carrot cake.

  • Lv2butr
    Oct 22, 2014

    Over cooking the caramel turns it into hardened toffee. The longer it is cooked, the harder it becomes. I suggest you cut back your cooking time, TheresaW.

  • bailygirl
    Sep 11, 2013

    OMG!!! It's so amazing, everyone loved these. The caramel was perfect and as others have said the caramel just kind of starts to run off the longer they sit, however it tastes great. I would not change the topping at all!!!! OOEY, GOOEY MESSY GREATNESS JUST LIKE A CARAMEL APPLE...this will be in my recipe book FOREVER :)

  • dawnrosanne
    Nov 2, 2012

    I needed to make more than 12, so I used a box spice cake mix, 3 cups of apples, and about 30 caramels. It made about 20 cupcakes, and they turned out good.

  • TheresaW
    Sep 29, 2012

    I made these for my son's birthday . The cupcakes were good but the icing was rock hard, and nobody could eat it. What did I do wrong?

  • gaptomom
    Sep 18, 2012

    Made this in a 13x9 pan and served to a group of medical students. There were no leftovers at the end of the evening! Instead of 20 Caramels I used a bag of the caramel bits and it worked just fine. Was rushed and that saved me time to not have to unwrap the caramels. Will definitely make again.

  • ChandiP
    May 3, 2012

    <p>My family really liked these cupcakes. I made them regular size. I also added less water then the cake mix called for by 1/3 cup. But after the apples cooked in it I found it turned out perfect. I did keep the cupcakes that hadn't been ate in the fridge because of the reviews I read.  The caramel was just as pretty and tasty the next morning. I liked it better a little cold but that is how I like my caramel apples too.</p>

  • pinklady628
    Feb 1, 2012

    Perfect amount of flavor/crunch. Not to sweet. I made 24 cupcakes and they were all gone in a matter of 2 hours! Will make over and over again