Caramel Apple Cupcakes

Name: Caramel Apple Cupcakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 18 cupcakes
Ingredients: 1 1 (15.25 -ounce) package spice cake mix; 3 3 large eggs; 1/2 1/2 cup sour cream; 1/3 1/3 cup vegetable oil; 1/4 1/4 cup milk; 1 1 cup peeled; 35 35 caramels; 1/4 1/4 cup heavy cream or regular milk; 1/2 1/2 cup Chopped Pecans; 24 24 wooden craft sticks

User Reviews

4.5

33 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
18 cupcakes
Course
Dessert, Cake, Others
Cuisine
American

Caramel Apple Cupcakes

Farrah Morgan

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These Caramel Apple Cupcakes are simple and easy. This recipe has all of the fall flavors you love and the cupcakes are drizzled with caramel and nuts.

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Ingredients

Servings

1 1 (15.25 -ounce) package spice cake mix
3 3 large eggs
1/2 1/2 cup sour cream
1/3 1/3 cup vegetable oil
1/4 1/4 cup milk
1 1 cup peeled cored, and chopped Granny Smith apple (about 1 large apple)

Caramel Sauce:

35 35 caramels
1/4 1/4 cup heavy cream or regular milk
1/2 1/2 cup Chopped Pecans
24 24 wooden craft sticks

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Instructions

Preheat oven to 350 degrees. Combine cake mix, eggs, sour cream, vegetable oil, and milk until incorporated (about 30 seconds). Scrape sides of bowl and then beat on med-high speed for 3 minutes. Stir in chopped apple.
Spoon batter into paper-lined muffin pans, filling two-thirds full. Bake 18-20 minutes or until a wooden toothpick inserted in center comes out clean. Do not overbake. Remove to a wire rack to cool.
Meanwhile, combine caramels and heavy cream or regular milk in a microwave safe bowl. Heat in 30 second intervals until caramel is melted, stirring in between, until smooth. It’s very important to keep the heat very low because if the caramel gets too hot it will become really hard when cooled.
Spread a little caramel mixture over cupcakes being careful to not touch the caramel to the paper liners or it will stick to the liners; immediately sprinkle with pecans, pressing in slightly. Insert a wooden stick into center of each cupcake. Store covered in an airtight container. It’s best to serve the cupcakes the same day that you add the caramel topping. Caramel will soften if kept at room temperature for too long so store in the refrigerator until ready to serve then let come to room temperature to let caramel soften up a bit.