Hey Everyone!! We are officially in October! 29 days away from Halloween and counting 🙂 I thought we could kick off finally being in October with a super delicious and super easy recipe. Seriously how cute are these cupcakes, and you only need 5 ingredients {6 if you include the popsicle sticks}. As per if they taste exactly like a caramel apple is a little debatable. You definitely get the apple and the caramel, but the spice cake kind of dominates the cupcake, but that doesn’t make them any less amazing!! It just wasn’t exactly what I expected, but these are so yummy! Just a quick heads up though. Be careful how much caramel you add to the top of your cupcake. You don’t want a really thick layer because when you add the pecans then it’s just gonna slide right off the top. What I did was after immediately adding the caramel to the cupcake, role the top into the chopped pecans and put it on a paper plate into the fridge or freezer to allow the caramel to set up quicker. That ways I got you drips I wanted, but it didn’t run all the way down the side of the cupcake. Also, right after you put the caramel on top of the cupcakes you need to apply the pecans right away. Otherwise they won’t stick. Those are just a couple of little problems I ran into, but overall a super easy cupcake to make. And really so yummy! Enjoy!!

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 milk
  • 1 cup finely chopped pecans, toasted
  • 12 Popsicle sticks

Prepare the cake batter according to package directions; fold in apples. Fill 12 greased or paper-lined jumbo muffin cups three-forths full. Bake at 350 degrees 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.

See Also:  Oreo Truffles

In a saucepan, heat the caramels and milk over low heat; stir until smooth. Spread over cupcakes. Sprinkle with pecans. Insert a wooden stick into the center of each cupcake. Yield: 1 dozen.

Recipe From Taste Of Home Baking Classics