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 this dessert!
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 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…
OTHER APPLE RECIPES:
- Apple Pie Caramel Apples
- Apple Crisp Pizza
- Salted Caramel Apple Cups
- The Perfect Apple Crisp
- Mini Caramel Apple Cheesecakes
- Caramel Apple Cheesecake Bars
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.
I was suggested this blog by my cousin. I’m no longer sure whether this publish is written by him as nobody else realize
such designated approximately my difficulty. You’re amazing!
I made these last night for my work Halloween party. I should have waited to put the caramel topping on until right before serving, because all of the caramel seeped to the sides and made a mess! Perhaps my caramel was too runny? They do taste good but the messiness is keeping people from eating them 🙁 Oh well, more for me!
I’m so excited about making these cupcakes, I love fall desserts! When I went to buy the cake mix though, I was only able to find a 15.25 oz mix. Can I use the rest of the recipe as written or do I have to adjust for the smaller mix?
That should work fine!
I made these cupcakes tonight, but they were not the hit I expected. They were so icky sweet with the topping that noone could finish one large cupcake. I baked mine in the jumbo muffin pans. It was a nice try, but will not make again.
Loving these adorable cupcake nibbles!! Thanks for sharing 🙂 Please stop by our Munching Monday Party and share your best weeknight meal!!! Warmest, Nic
I don’t know anything about blogs and stuff. But, I do know when I see a picture of something so far out and delicious looking, it has to be yours and 99.9% of the time I’m right! I’ve looked at many of your recipes and honey you have a gold mine! How do you come up with such wonderful treats? Keep it up!
Thank you Kathy. Unfortunately it’s hard on my waistline!
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Very cute cupcakes and very tasty.I’ve featured this recipe on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.
No, go ahead. Recipes are meant to be shared.
Good blog dude! I just added this article to my Twitter account. Keep it up!
So I just came across this recipe today and it sounds sooo good. I have a thought/question. Instead of melting the caramels, etc. could one just use caramel sauce like for ice cream?
Excellent job. keep it up!
Looks delicious! Will try it today 🙂
I too mostly avoid cake “mixes” but this one is unique enough with the sour cream I will try it… To make it more authentically Carmel Apple I would used crushed peanuts for the taste.
It’s absolutely delicious!
Oh that looks soooo yummy!! 🙂
The only thing I would add would be to sprinkle some of the Heath Toffee pieces you can get in the baking aisle next to the chocolate chips on top (I put it in apple pies, too). But I’m a toffee-apple nut!
I saw your recipe on Save the Date for Cupcakes, love it, looks delicious. Greetings from Madrid
Just found your blog and I love it! bookmarked this recipe!
Hello, New on you blog.
They looks so delious. I want one rigth now for breakfast. Such a nice idea also.
Too cute! Perfect for fall!
I bring baked goodies into the staff every Monday morning. These will be a must! Everyone will go crazy over these.
They look great! Love the lolly sticks, great idea!
These looks so fun! and yummy too!
I love this cupcake recipe! Thanks for share.
These look so stinkin cute! I have been craving apple and pumpkin for the last few weeks, too! I love using a cake mix and pumpking it up like you did here – These would be great for a pumpkin carving party we are going to in a few weeks…thanks for sharing this!
Yummo! And I get the feeling these won’t stick in my teeth like a caramel apple would… Bonus!
I’m a new follower and I can’t wait to make some of your recipes!
What an incredible idea ! I LOVE THIS !!! thanks so much for sharing the recipe.
Although I’m not one to typically use a boxed cake mix I actually might give this a try. They look and sound delish!
Droooool! Love these!
These are too cute and so easy! Love ’em. And I think I agree I am more excited about cooking this fall than pumpkin!
Oooo! Caramel apples are way too healthy for me anyway, hehe. Cupcakes are definitely more my style.
Ok these look amazing. And i WILL take your family’s pictures someday:) Even if I have to fly back to Florida to do it!
Such a comforting recipe! I love autumn!
Ditto all the above comments. Brilliant idea!
These are really beautiful Christy! Great Photo!
Mmm, those are so cute and look delicious!
These are adorable- and sound delicious!!
Yum! This looks & sounds so delicious.
I made a version of these for my son’s vintage carnival birthday party last year and they are delicious. Definitely don’t top them though until a couple hours before serving. I did them about 2 hours before the party, and by an hour into the party-the caramel had seaped into the cupcakes. It doesn’t look as good, and it kind of take away the effect. They are delicious though!
oh. my. i will DEFINITELY be making these. yum.
So awesome and look amazing!
We kind of have to do the same thing in TX for awhile. Although, we’ve been blessed the past few weeks to have some cool mornings. These cupcakes look adorable and sound delish.
Those are perfectly munchable. And cute. I just want to squeeze their little cheeks. If they had cheeks that is.
Seriously, my mind is so freaking out over the awesomeness of this, I can’t possibly convey it in words. So telling the hubby to pick up some caramels on the way home!