CARAMEL APPLE PIE CUPCAKES
These divine caramel apple pie cupcakes taste just like an apple pie, in cupcake form! First, soft and easy vanilla cupcakes are filled with sweet caramel apples before being topped with cream cheese frosting, cinnamon sugar with a drizzle of homemade salted caramel sauce. They are completely irresistible and melt-in-your-mouth delicious!
Provided by Andrea Geddes
Time 55m
Number Of Ingredients 19
Steps:
- Pre-heat oven to 180 C° (350 F) and line cupcake trays with paper cases.
- Beat the softened butter, vanilla and sugar together until pale and soft. Add the eggs, one at a time, beating between each addition.
- Add half of the flour and stir to combine. Add the yoghurt, milk and remaining flour and stir until just combined.
- Spoon the mixture evenly into the 14 patty cases and bake for 15-20 minutes, or until the cupcakes are completely cooked through. You can test this by inserting a wooden skewer into the middle of a cupcake. If it comes out clean, the cakes are cooked.
- Transfer to a wire rack and allow to cool.
- Add the cubed apples into a small saucepan with the vanilla, butter, sugar and cinnamon and 1-2 teaspoons of water (or apple juice can be used instead). Slightly simmer over low heat, covered, for 5-7 until the apples soften. Remove the lid and continue to simmer over low-medium heat until and the caramel reduces and most of the liquid disappears.
- Transfer the apples to a small bowl to cool. You can drain the excess liquid off.
- Beat the cream cheese, lemon and icing sugar in a bowl with an electric mixer until smooth and completely combined. Add a little extra icing sugar or lemon juice to make the frosting a little thicker or thinner if required.
- Cut the top of the cupcakes to create a hole, approximately half of the cupcake deep. Spoon the apple filling into the centre of the cupcakes. The top of the apple filling should be level with the top of the cupcake.
- Pipe the cream cheese frosting over the top of the cupcake. Stir the cinnamon and sugar together and sprinkle the frosting with the cinnamon sugar.
- Drizzle with the homemade salted caramel sauce (see link below for recipe, or use store bought).
- These cupcakes are best served immediately, but they can also be stored in the refrigerator for up to 5 days. Enjoy!
Nutrition Facts : Calories 370 kcal, Carbohydrate 48 g, Protein 5 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 74 mg, Sodium 170 mg, Fiber 1 g, Sugar 35 g, ServingSize 1 serving
CARAMEL APPLE CUPCAKES
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
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.
CARAMEL APPLE PIE CUPCAKES
Make and share this Caramel Apple Pie Cupcakes recipe from Food.com.
Provided by Cooking Creation
Categories Dessert
Time 30m
Yield 24 cupcakes
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees.
- Make the cupcake batter. In a large bowl, cream together the butter and sugar. Add the eggs one at a time. Stir in the vanilla and baking powder.
- Add the flour and milk in batches, starting with flour and ending with flour. Stir until the batter is smooth and silky.
- Fill paper-lined muffin tins with the batter 3/4 full.
- Bake for 18 to 20 minutes. Allow to cool completely before decorating.
- While the cupcakes are cooling, make the apple pie filling. Heat the butter in a large skillet over medium-high heat. Stir in the cinnamon, nutmeg and sugar. Cook until the mixture begins to bubble, about 1 minute.
- Lower the heat to medium. Stir in the apples and salt. Cook and stir occasionally until the apples are tender, about 10 minutes. Remove from the heat and cool.
- Assemble the cupcakes. Using a paring knife, cut out the middle of each cupcake using the coning method.
- Spoon the apple mixture into each cupcake and drizzle caramel over all.
- Top with whipped cream and decorate.
- Enjoy!
Nutrition Facts : Calories 197.6, Fat 7.8, SaturatedFat 4.7, Cholesterol 35.1, Sodium 116.2, Carbohydrate 30.2, Fiber 1, Sugar 18.6, Protein 2.4
EASY CARAMEL APPLE PIE CUPCAKES
This caramel apple pie cupcake recipe makes an easy fall dessert or a sweet treat to enjoy anytime!Delicious cupcakes are stuffed with apple pie filling and topped off with an amazing caramel buttercream frosting.
Provided by Annie Brown
Categories Dessert
Number Of Ingredients 16
Steps:
- Preheat your oven to 350° degrees. Place paper liners into a cupcake pan and set aside.
- In a large mixing bowl, cream together butter, sugar, extract, and eggs. Then, mix all your dry ingredients (flour, baking soda, baking powder) in a separate bowl.
- Start mixing your dry ingredients into your bowl with wet ingredients until they are completely mixed together and the batter is smooth.
- Pour your batter into the cupcake liners and cook at 350° for 25 minutes. Make sure your fork comes out completely clean.If your fork doesn't come out clean, cook them longer but keep an eye on them so they don't burn.
- Let your cupcakes cool completely.
- Core out the middle of the cupcake with a knife or a cupcake corer. Then, scoop apple pie filling into the core.
- If you want to garnish your cupcakes with a little bit of apple pie filling on top, be sure to set aside a small amount of apple pie filling.
- Cream together salted butter, vanilla extract, heavy whipping cream and dulce de leche. Mix in powdered sugar to the mixture.
- Using a piping bag, pipe frosting on top of the cupcake and add garnishes.(There are a few different garnish options, take a look below this recipe card for topping ideas.)
CARAMEL APPLE-SPICE CUPCAKES
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
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
Favorite fall flavors combine in this new take on traditional cupcakes, made with Betty Crocker™ Super Moist™ butter recipe yellow cake mix, applesauce and apple pie spice.
Provided by Arlene Cummings
Categories Dessert
Time 1h
Yield 18
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. Place paper baking cup in each of 18 regular-size muffin cups. Make cake batter as directed on box; gently stir in applesauce and apple pie spice. Divide batter evenly among muffin cups.
- Bake 17 to 22 minutes or until toothpick inserted near center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- In small microwavable bowl, microwave caramels and half-and-half on High 2 to 3 minutes, stirring every 30 seconds, until melted and smooth. Let cool about 10 minutes to thicken slightly. Dip tops of cupcakes into caramel mixture, then sprinkle with peanuts.
Nutrition Facts : ServingSize 1 Serving
CARAMEL APPLE CRISP
Surprise! It's panko bread crumbs that add the crispy-crunchy topping to this cozy apple crisp.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray bottom and sides of 8-inch square pan with cooking spray. In large bowl, toss apples and caramel-butterscotch topping. Spread apples in pan. In medium bowl, stir remaining ingredients until well mixed; sprinkle over apples.
- Bake about 35 to 45 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with ice cream.
Nutrition Facts : Calories 380, Carbohydrate 66 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 48 g, TransFat 0 g
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