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Caramel Apple Cupcakes

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“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.”
READY IN:
40mins
SERVES:
12
YIELD:
12 Texas Size Cupcakes
UNITS:
US

Ingredients Nutrition

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

Directions

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

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