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apple cupcake

apple cupcake

With school back in session, I thought you all might be interested in some ideas for bake sales and lunchbox treats. These Caramel Apple Cupcakes from Taste of Home use a packaged carrot cake mix and then you melt the caramels with a little milk and spread that on top for the frosting. With some yummy chopped pecans on top and a Popsicle stick stuck down into the middle, you have a fun treat for Fall!

Caramel Apple Cupcakes

1 package (18-1/4 ounces) spice cake mix or 1 package (18 ounces) carrot cake mix
2 cups chopped peeled tart apples
20 caramels
3 tablespoons 2% milk
1 cup finely chopped pecans, toasted
12 Popsicle sticks

Prepare cake batter according to package directions; fold in apples.
Fill 12 greased or paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small saucepan, cook the caramels and milk over low heat until smooth. Spread over cupcakes. Sprinkle with pecans. Insert a wooden stick into the center of each cupcake. Yield: 1 dozen.