Caramel Apple Cupcakes Recipes

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CARAMEL APPLE CUPCAKES



Caramel Apple Cupcakes image

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

2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon apple pie spice
3/4 cup brown sugar, firmly packed
3/4 cup butter, melted
1/2 cup caramel ice cream topping
1/2 cup half-and-half cream (Traditional or Fat Free)
3 eggs
4 small apples, shredded or 2 cups shredded apples
3/4-1 cup caramel, bits
1/2 cup brown sugar, firmly packed
4 -5 tablespoons half-and-half cream
2 tablespoons butter
2 1/2-3 cups powdered sugar
1 teaspoon vanilla

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



Caramel Apple Cupcakes image

Make and share this Caramel Apple Cupcakes recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

1 2/3 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
1 teaspoon baking soda
3/4 cup applesauce
1/4 cup sour cream
1/3 cup vegetable oil
1 tablespoon lemon juice
20 caramels, unwrapped
3 tablespoons milk

Steps:

  • Preheat oven to 350*.
  • Combine flour, sugar, spices, soda and salt in bowl.
  • Stir in applesauce, sour cream, oil, and lemon juice.
  • Pour into muffin tins fitted with paper liners.
  • Bake 20 minutes.
  • let cool completely on rack.
  • Spread caramel glaze on top of each cupcake and insert sticks.
  • Garnish each rim with chopped walnuts.
  • to prepare GLAZE:.
  • melt caramels with mailk in small pan over low heat.stirring till smooth.
  • it looks really nice to tie a red gingham bow on each stick.I used 6" lengths.

Nutrition Facts : Calories 205.8, Fat 8.7, SaturatedFat 1.9, Cholesterol 4.2, Sodium 253.6, Carbohydrate 30, Fiber 0.8, Sugar 11.3, Protein 2.8

CARAMEL APPLE CUPCAKES



Caramel Apple Cupcakes image

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

1 package spice or carrot cake mix (regular size)
2 cups chopped peeled tart apples (about 2 medium)
20 caramels
3 tablespoons 2% milk
1 cup finely chopped pecans, toasted
12 wooden skewers (4-1/2 inch)

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 CUPCAKES



Caramel Apple Cupcakes image

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

1 box Betty Crocker™ Super Moist™ butter recipe yellow cake mix
Water, butter and eggs called for on cake mix box
1 cup chunky applesauce
1 tablespoon apple pie spice
25 caramels, unwrapped
2 tablespoons half-and-half
1/2 cup finely chopped peanuts
18 craft or paper lollipop sticks, if desired (for decoration)

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 CUPCAKES



Caramel Apple Cupcakes image

Topped with rich cream cheese frosting and a drizzle of vanilla caramel sauce, these fluffy apple treats are a fall must-have.

Provided by Katherine Kallinis Berman

Categories     HarperCollins     Dessert     Cupcake     Apple     Butterscotch/Caramel     Bake     Cream Cheese     Soy Free     Peanut Free     Tree Nut Free     Fall

Yield Makes 18 cupcakes

Number Of Ingredients 21

For the cupcakes:
2 1/2 cups all-purpose flour
3 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
16 Tbsp. unsalted butter, at room temperature (European style recommended)
2 cups sugar
4 large eggs, at room temperature
1/3 cup hot water
2 1/2 cups freshly grated apples (4 to 5 medium-size apples-we use Gala apples, but you can use your favorite type)
For the Vanilla-Cream Cheese Frosting:
4 Tbsp. unsalted butter, at room temperature (European style recommended)
4 cups confectioners' sugar, sifted
1/4 tsp. pure vanilla extract (Nielsen-Massey pure Madagascar Bourbon recommended)
6 oz. cream cheese, at room temperature
For the caramel:
2 cups sugar
1 Tbsp. water
12 tbsp. unsalted butter, at room temperature (European style recommended)
1 tsp. pure vanilla extract (Nielsen-Massey pure Madagascar Bourbon recommended)
1 cup heavy cream, at room temperature

Steps:

  • Cupcakes:
  • Preheat the oven to 350°F. Line a standard cupcake pan with twelve paper baking cups, and a second pan with six baking cups, or grease pans with butter if not using baking cups.
  • Sift together the flour, baking powder, cinnamon, and salt on a sheet of parchment paper or wax paper and set aside.
  • Place the butter in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated, approximately 3 to 5 minutes.
  • Add the eggs one at a time, mixing slowly on medium speed, after each addition. It's important to add them one at a time so that they will completely incorporate into the batter and you don't put too much weight on your batter at once. This would collapse all the little air bubbles you created when you creamed the butter and sugar.
  • Reduce the speed to low. At this stage, it's always important to mix as slowly and as little as necessary since you don't want to traumatize your batter. Add one third of the flour mixture to the butter mixture, then gradually add one third of the hot water, beating until well incorporated. Add another third of the flour mixture, followed by one third of the hot water. It's important to add the flour and water little by little like this, so that your batter does not have too much weight thrown on it and that you allow each amount of flour and water to completely mix into the batter. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining hot water, and beat just until combined.
  • Using a spatula, fold the grated apple into the batter. Take care not to overmix the batter. If you overmix the batter, the cupcakes will not be light and fluffy but instead very dense.
  • Use a standard-size ice-cream scoop to fill each baking cup with batter, so the cups are two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. After 5 minutes, transfer the cupcakes to a wire rack to cool completely for approximately 20 minutes. It's always best to cool the cupcakes at room temperature. Putting them in the refrigerator to cool can dry out the cake.
  • Vanilla cream-cheese frosting:
  • Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined. Be sure to beat on high speed at the very end for at least 2 minutes to ensure that the frosting is light and fluffy.
  • Caramel:
  • Pour the sugar and water into a large saucepan. Heat on medium-high heat and stir constantly until the sugar completely liquefies. Stir constantly and be careful not to burn the sugar. After all the sugar has dissolved, add the butter and vanilla extract to the saucepan and mix thoroughly. Once the butter has melted and the butter and sugar are completely mixed, remove from heat and, using a whisk, slowly whisk in the heavy cream until you reach a beautiful golden brown caramel color. Set aside and let cool and thicken for 5 minutes at room temperature. Refrigerate for 20 minutes to thicken further before you use to fill or decorate.

CARAMEL APPLE-SPICE CUPCAKES



Caramel Apple-Spice Cupcakes image

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

1 box Betty Crocker™ Super Moist™ spice cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup chopped peeled apple (1 medium)
12 oz cream cheese, softened
1 cup butter, softened
4 cups powdered sugar
1/2 cup caramel topping
24 cinnamon sticks (3 inch)
Ground cinnamon

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

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