Cake Mix Caramel Apple Cupcakes Recipe 465 Recipes

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CARAMEL APPLE-SPICE CUPCAKES



Caramel Apple-Spice Cupcakes image

The best fall flavors shine in this dessert of apples, caramel and cinnamon - delicious cupcakes baked using Betty Crocker™ Super Moist™ spice cake mix.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 24

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ spice cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup chopped peeled apple (1 medium)
12 oz cream cheese, softened
1 cup butter, softened
4 cups powdered sugar
1/2 cup caramel topping
24 cinnamon sticks (3 inch)
Ground cinnamon

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • Make cake mix as directed on box, using water, oil and eggs. Stir in chopped apple. Divide batter evenly among muffin cups.
  • Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  • In large bowl, beat cream cheese and butter with electric mixer on medium speed until well blended. Beat in powdered sugar until smooth. Spoon frosting into decorating bag fitted with star tip; pipe on tops of cupcakes. Drizzle with caramel topping. Top each cupcake with cinnamon stick. Sprinkle with ground cinnamon. Store loosely covered in refrigerator.

Nutrition Facts : Calories 360, Carbohydrate 51 g, Fat 3 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 280 mg

CARAMEL APPLE CUPCAKES



Caramel Apple Cupcakes image

Take these extra special cupcakes to your next event and watch how quickly they disappear! With a caramel topping and spice cake base, they're the perfect mix of two fall-favorite treats. -Diane Halferty, Corpus Christi, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 1 dozen.

Number Of Ingredients 6

1 package spice or carrot cake mix (regular size)
2 cups chopped peeled tart apples (about 2 medium)
20 caramels
3 tablespoons 2% milk
1 cup finely chopped pecans, toasted
12 wooden skewers (4-1/2 inch)

Steps:

  • Preheat oven to 350°. Line 12 jumbo muffin cups with paper liners., Prepare cake mix batter according to package directions; fold in apples. Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool 10 minutes before removing from pans; cool completely on a wire rack., In a small saucepan, cook caramels and milk over low heat until smooth, stirring constantly. Spread over cupcakes. Sprinkle with pecans. Insert a wooden skewer in each.

Nutrition Facts : Calories 365 calories, Fat 19g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 315mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.

CAKE MIX: CARAMEL APPLE CUPCAKES RECIPE - (4.6/5)



Cake Mix: Caramel Apple Cupcakes Recipe - (4.6/5) image

Provided by aohmc

Number Of Ingredients 13

For cupcakes:
1 box Yellow Cake Mix
3 eggs
1/3 cup oil
1/3 cup sour cream
1-2 large Apple
2 Tbsp. lemon juice
For cream cheese frosting:
1 package (8 oz.) cream cheese, soften
1 stick butter, soften
2 cups powdered sugar
1 tsp. vanilla
1 tsp. lemon juice

Steps:

  • For cupcakes: Juice the apple with a Juicer. Place apple juice and apple pulp with all the ingredients together in a large mixing bowl. Whisk with an electric mixer or stand mixer on medium speed until well blend and fluffy. Preheat oven to 350 degrees F. Line 24 cupcake liners in the muffin pans. Lightly spray with no-stick cooking spray. Scoop the cake batter evenly into each cupcake liners. Bake 18-20 minutes until a toothpick comes out of center of the cake clean. After cupcakes are cool, top with cream cheese frosting and drizzle with caramel syrup. For cream cheese frosting: Whisk all frosting ingredients together with an electric mixer until well blend and creamy, topping the cupcakes as your designs.

FUN CARAMEL APPLE CUPCAKES



Fun Caramel Apple Cupcakes image

This recipe is from Quick Cooking - September/October 2001. I use the paper liners for the jumbo muffin pans because it makes for easier transporting of the cupcakes. They seem to stay fresher, too. These are great for a bake sale or even for a Halloween party.

Provided by luvmybge

Categories     Dessert

Time 40m

Yield 12 Texas Size Cupcakes, 12 serving(s)

Number Of Ingredients 6

1 package spice cake mix or 1 package carrot cake mix
2 cups chopped peeled tart apples
20 caramels (unwrapped)
2 tablespoons milk
1/2 cup finely chopped pecans, toasted
12 wooden popsicle sticks

Steps:

  • Prepare cake batter according to package directions; fold in apples.
  • Fill 12 greased or paper-lined jumbo muffin cups (Texas-size) three-fourths full.
  • Bake at 350 degrees F.
  • for 20 minutes or until a toothpick comes out clean.
  • Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • In a saucepan, melt the caramels and milk over low heat until smooth.
  • Cool for a little bit so when you ice the cupcakes the caramel won't drip down the sides.
  • Spread caramel over cupcakes.
  • Sprinkle with pecans.
  • Insert a wooden stick into the center of each cupcake.

Nutrition Facts : Calories 257.8, Fat 9.5, SaturatedFat 1.9, Cholesterol 1.5, Sodium 267.7, Carbohydrate 42.1, Fiber 1.5, Sugar 29.3, Protein 2.8

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