Caramel Apple Cupcakes

Name: Caramel Apple Cupcakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 dozen.
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)

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

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

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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