Caramel Apple Cupcakes
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.
They look like a caramel apple in cupcake form. You’ll love these Caramel Apple Cupcakes.
CARAMEL APPLE CUPCAKES
September is finally here and all I can think about are all of the apple recipes I want to dig into. I’ve already lit my fall candles to get in the mood since we kind of have to fake the seasons over here in Florida.
It’s seriously like 90 degrees here and there’s no sign of it getting any cooler anytime soon.
These caramel apple cupcakes smelled divine baking in the oven! These are super simple using a doctored cake mix but taste just like fall.
I should know because I ate five three just to make sure…
If you love these Caramel Apple Cupcakes, you’ll love these apple recipes:
Caramel Apple Cupcakes
- 1 18.25-ounce package spice cake mix
- 2 large eggs
- 1 cup sour cream
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 cup peeled cored, and chopped Granny Smith apple (about 1 large apple)
- 35 caramels
- 1/4 cup evaporated milk or heavy cream or regular milk
- 1/2 cup chopped pecans
- 24 wooden craft sticks
- Preheat oven to 350 degrees. Combine cake mix, eggs, sour cream, 1/2 cup milk, and vegetable oil 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 1/4 cup evaporated milk (or heavy cream) in a medium saucepan over very low heat; stir 4 minutes or 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 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.
Source: America’s Best Recipes