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.
FUN CARAMEL APPLE CUPCAKES
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
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
FUN CARAMEL APPLES
Charming designs and gooey candy make these caramel apples irresistible. Use apples at room temperature because caramel tends to slip off of chilled apples. -Darla Wester, Meriden, Iowa
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth and set aside. In another microwave-safe bowl, microwave melt the green candy melts. Repeat with white candy melts., In another microwave-safe bowl, microwave the caramels and water, uncovered, on high for 1 minute; stir. Heat 30-45 seconds longer or until caramels are melted; stir until smooth., Line a baking sheet with waxed paper and grease the paper; set aside. Wash and thoroughly dry apples. Insert a stick into each; dip into caramel mixture, turning to coat. Place on prepared pan. Drizzle with melted chocolate and candy melts. Decorate as desired with melted chocolate, candy melts and candies. Refrigerate until set.
Nutrition Facts :
CARAMEL APPLE CUPCAKES
Two all-time favorites, caramel and apples, combine to make moist, delicious cupcakes. I found this recipe in my monthly email from Land O Lakes and it sounded so good that I am posting here for safe keeping. Will update once I have made them. Update 2/13/2013: Finally got around to trying these cupcakes and made several changes after the first 2 reviews. I, too, found the batter very dry and doubled the 1/2 & 1/2 and also doubled the amount of apples. In order to make it more like the flavors of a caramel apples, I added Krafts Caramel Bits which really increased the caramel flavor!! Hope you enjoy them with the added changes as much as we enjoyed them.
Provided by diner524
Categories Dessert
Time 55m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 350°F Place paper baking cups into 24 muffin pan cups; set aside.
- Combine flour, baking powder, baking soda, salt and apple pie spice in medium bowl. Combine all remaining cupcake ingredients except apples in large bowl. Beat at medium speed, scraping bowl often, until well mixed (2 to 3 minutes). Add flour mixture; stir until just moistened. Stir in apples.
- Fill each prepared muffin cup with about 1/4 cup batter. Bake for 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pans; cool completely.
- Combine 1/2 cup brown sugar, 4 tablespoons half & half and 2 tablespoons butter in 1 1/2 quart saucepan. Cook over medium heat, stirring occasionally, until butter is melted and sugar is dissolved (4 to 5 minutes). Remove from heat. Stir in enough powdered sugar for desired frosting consistency, adding additional half & half, if necessary. Stir in vanilla. Frost cupcakes.
- Tip: An easy way to shred the apples is to core and halve them before shredding. Leave the peel on for a little color and texture.
CARAMEL APPLE CUPCAKES
Make and share this Caramel Apple Cupcakes recipe from Food.com.
Provided by Julieannie
Categories Dessert
Time 45m
Yield 18-24 cupcakes, 18-24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350. Insert liners in a medium cupcake pan.
- In a large bowl beat together the brown sugar, oil, cinnamon and vanilla with an electric mixer on medium speed. Add the eggs one at a time. Beat for 1 minute after each addition.
- In a separate bowl sift together the flour, baking powder and salt.
- Slowly add the dry mixture to the wet mixture. Beat until blended. Stir in the apples.
- Fill the cupcake liners one-half to three-quarters full with batter. Bake for 20-25 minutes.
Nutrition Facts : Calories 169.4, Fat 6.8, SaturatedFat 1, Cholesterol 23.5, Sodium 138.2, Carbohydrate 25.1, Fiber 0.9, Sugar 13.5, Protein 2.2
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CARAMEL APPLE CUPCAKES - THE BAKERMAMA
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Reviews 7Category DessertServings 12Estimated Reading Time 3 mins
- Preheat oven to 350°F. Line a cupcake pan with baking liners. Cut about an inch off of each popsicle stick with sharp scissors.
- In a medium bowl, whisk together the eggs, brown sugar and granulated sugar until smooth. Whisk in the oil and vanilla. Stir into the flour mixture until just combined. Fold in the shredded apples.
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EASY CARAMEL APPLE CUPCAKE RECIPE IS THE BEST
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Estimated Reading Time 7 mins
- In the mixing bowl of a stand mixer, mix the white cake mix, eggs, melted butter, and heavy cream until well blended.
- Add the Apple Extract, the green food coloring gel, and blend until well mixed, and you get the desired color of green.
- Line 2 - 12 count, or 1 - 24 count muffin tin with cupcake liners, and ladle the cupcake batter into the liners, filling them 2/3 full.
- Bake at 350 degrees for 18 - 22 minutes, or until a toothpick inserted in the center comes out clean.
THE BEST CARAMEL APPLE CUPCAKES - KITCHEN FUN WITH MY …
From kitchenfunwithmy3sons.com
Cuisine AmericanCategory DessertServings 24Calories 378 per serving
- In the mixing bowl of a stand mixer, mix the white cake mix, eggs, melted butter, and heavy cream until well blended. Add the Apple Extract, and the green food coloring gel, and blend until well mixed, and the desired color of green. Line 2 - 12 count, or 1 - 24 count muffin tin with cupcake liners, and ladle the cupcake batter into the liners, filling them 2/3 full. Bake at 350 degrees for 18 - 22 minutes, or until a toothpick inserted in the center comes out clean. Place the cupcakes on a wire rack to cool.
- Wash the Apples, and dry with paper towels. Cut the tops off the Apples, and dip them in the Marzetti's caramel Apple dip, and place them on parchment lined cookie sheets, and place them in the freezer to set.
- In the mixing bowl of a stand mixer, mix the softened butter and Crisco until smooth and creamy. Add the Vanilla and mix well. Add half of the powdered sugar, and half of the heavy cream, and mix until well blended. Add the rest of the powdered sugar a little at a time, alternating with the remaining cream until all ingredients have been added Scrape down the sides of the mixing bowl, and blend again until smooth and creamy. Place the mixing bowl in the refrigerator for one hour to chill the Frosting.
- When the frosting is chilled, and the cupcakes are completely cool, place the frosting in a pastry bag with the large star tip, and starting on the outer edge, pipe the frosting onto the cupcakes swirling up to a point. Remove the Apple tops from the freezer, and place an Apple top on the top of the frosting. Drizzle a little caramel over the cupcake, and down onto the frosting and cupcake. Serve and Enjoy!
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