Caramel Apple Cupcakes
These Caramel Apple Cupcakes have all the fall flavors you love and are drizzled with caramel and nuts. They look like a caramel apple in cupcake form. You’ll love this dessert!
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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.
These smell divine baking in the oven! These are super simple using a doctored cake mix but taste just like fall.
You’ll want to make sure you fill these pretty full so you get that caramel apple shape.
I should know because I ate five three just to make sure…
And because I know you’ll ask, you can leave the pecans off.
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
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.
Ingredients
- 1 (15.25 -ounce) package spice cake mix
- 3 large eggs
- 1/2 cup sour cream
- 1/3 cup vegetable oil
- 1/4 cup milk
- 1 cup peeled, cored, and chopped Granny Smith apple (about 1 large apple)
Caramel Sauce:
- 35 caramels
- 1/4 cup heavy cream or regular milk
- 1/2 cup chopped pecans
- 24 wooden craft sticks
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.
Serving: 1grams
