Description
Delightfully moist and flavorful caramel apple cupcakes made with a spiced cake mix, fresh tart apples, topped with a creamy caramel glaze and toasted pecans. Perfect for fall gatherings or anytime you crave a sweet treat with a touch of fruit and nutty crunch.
Ingredients
Cake Ingredients
- 1 package spice or carrot cake mix (regular size)
- 2 cups chopped peeled tart apples (about 2 medium)
Caramel Topping
- 20 caramels
- 3 tablespoons 2% milk
Garnish
- 1 cup finely chopped pecans, toasted
- 12 wooden skewers (4-1/2 inch)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line 12 jumbo muffin cups with paper liners to ensure easy removal of the cupcakes later.
- Make Cake Batter: Prepare the cake mix batter according to the package directions, then gently fold in the chopped peeled tart apples to add fresh fruit texture and flavor.
- Bake the Cupcakes: Fill the prepared muffin cups about three-fourths full with the batter. Bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool for 10 minutes in the pans, then transfer to a wire rack to cool completely.
- Prepare Caramel Topping: In a small saucepan, combine the caramels and 2% milk. Cook over low heat, stirring constantly, until the mixture is smooth and creamy, careful not to burn the caramel.
- Assemble and Garnish: Spread the warm caramel sauce evenly over the cooled cupcakes. Sprinkle the finely chopped toasted pecans on top for added crunch and flavor. Insert a wooden skewer into each cupcake for presentation or ease of eating.
Notes
- Use tart apples such as Granny Smith for the best balance of sweetness and tartness.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant, stirring occasionally.
- Allow cupcakes to cool completely before adding caramel topping to prevent melting and sliding.
- Wooden skewers add a nice decorative touch and make these cupcakes easy to pick up, especially at parties.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.