Caramel Apple Pie Cupcakes Recipes

CARAMEL APPLE PIE CUPCAKES

Steps:

• Pre-heat oven to 180 C° (350 F) and line cupcake trays with paper cases.
• Beat the softened butter, vanilla and sugar together until pale and soft. Add the eggs, one at a time, beating between each addition.
• Add half of the flour and stir to combine. Add the yoghurt, milk and remaining flour and stir until just combined.
• Spoon the mixture evenly into the 14 patty cases and bake for 15-20 minutes, or until the cupcakes are completely cooked through. You can test this by inserting a wooden skewer into the middle of a cupcake. If it comes out clean, the cakes are cooked.
• Transfer to a wire rack and allow to cool.
• Add the cubed apples into a small saucepan with the vanilla, butter, sugar and cinnamon and 1-2 teaspoons of water (or apple juice can be used instead). Slightly simmer over low heat, covered, for 5-7 until the apples soften. Remove the lid and continue to simmer over low-medium heat until and the caramel reduces and most of the liquid disappears.
• Transfer the apples to a small bowl to cool. You can drain the excess liquid off.
• Beat the cream cheese, lemon and icing sugar in a bowl with an electric mixer until smooth and completely combined. Add a little extra icing sugar or lemon juice to make the frosting a little thicker or thinner if required.
• Cut the top of the cupcakes to create a hole, approximately half of the cupcake deep. Spoon the apple filling into the centre of the cupcakes. The top of the apple filling should be level with the top of the cupcake.
• Pipe the cream cheese frosting over the top of the cupcake. Stir the cinnamon and sugar together and sprinkle the frosting with the cinnamon sugar.
• Drizzle with the homemade salted caramel sauce (see link below for recipe, or use store bought).
• These cupcakes are best served immediately, but they can also be stored in the refrigerator for up to 5 days. Enjoy!

CARAMEL APPLE PIE CUPCAKES

Steps:

• Preheat oven to 375 degrees.
• Make the cupcake batter. In a large bowl, cream together the butter and sugar. Add the eggs one at a time. Stir in the vanilla and baking powder.
• Add the flour and milk in batches, starting with flour and ending with flour. Stir until the batter is smooth and silky.
• Fill paper-lined muffin tins with the batter 3/4 full.
• Bake for 18 to 20 minutes. Allow to cool completely before decorating.
• While the cupcakes are cooling, make the apple pie filling. Heat the butter in a large skillet over medium-high heat. Stir in the cinnamon, nutmeg and sugar. Cook until the mixture begins to bubble, about 1 minute.
• Lower the heat to medium. Stir in the apples and salt. Cook and stir occasionally until the apples are tender, about 10 minutes. Remove from the heat and cool.
• Assemble the cupcakes. Using a paring knife, cut out the middle of each cupcake using the coning method.
• Spoon the apple mixture into each cupcake and drizzle caramel over all.
• Top with whipped cream and decorate.
• Enjoy!

EASY CARAMEL APPLE PIE CUPCAKES

Steps:

• Preheat your oven to 350° degrees. Place paper liners into a cupcake pan and set aside.
• In a large mixing bowl, cream together butter, sugar, extract, and eggs. Then, mix all your dry ingredients (flour, baking soda, baking powder) in a separate bowl.
• Start mixing your dry ingredients into your bowl with wet ingredients until they are completely mixed together and the batter is smooth.
• Pour your batter into the cupcake liners and cook at 350° for 25 minutes. Make sure your fork comes out completely clean.If your fork doesn't come out clean, cook them longer but keep an eye on them so they don't burn.
• Let your cupcakes cool completely.
• Core out the middle of the cupcake with a knife or a cupcake corer. Then, scoop apple pie filling into the core.
• If you want to garnish your cupcakes with a little bit of apple pie filling on top, be sure to set aside a small amount of apple pie filling.
• Cream together salted butter, vanilla extract, heavy whipping cream and dulce de leche. Mix in powdered sugar to the mixture.
• Using a piping bag, pipe frosting on top of the cupcake and add garnishes.(There are a few different garnish options, take a look below this recipe card for topping ideas.)

APPLE PIE CUPCAKES

Steps:

• For the filling: Toss the apples, granulated sugar, lemon juice, cinnamon and salt together in a medium bowl. Melt the butter in a medium skillet over medium heat. Add the apples, and cook, stirring frequently, until the apples are tender but still pliable and the liquid is simmering, about 6 minutes. Add the flour, and stir until it dissolves and the liquid thickens. Remove the skillet from the heat, and let the filling cool completely. Divide the filling evenly into 12 little packed mounds; set aside.
• For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray.
• Whisk the flour, baking powder, cinnamon, nutmeg and salt together in a medium bowl. Beat the sugar and eggs in another medium bowl with an electric mixer on medium-high speed until light and creamy, about 2 minutes. While continuing to beat, gradually pour in the butter, then add the vanilla. Adjust the mixer to medium-low, and add half the flour mixture. Add the milk, then the remaining flour mixture, taking care not to overmix the batter. It will be thin, like pancake batter; transfer it to a liquid measuring cup to make filling the muffin cup easier.
• Divide the batter evenly among the cups of the prepared muffin tin. Top each with a mound of apple filling. Bake for 15 minutes (the cupcakes will spread quite a bit). Remove the tin from the oven, gently brush the tops with melted butter and sprinkle with granulated sugar. Continue to bake until the tops of the cupcakes, which bake and puff around the apple filling, spring back when pressed, 6 to 8 minutes more. Let the cupcakes cool in the tin for a few minutes, then transfer to a rack to cool completely.
• For the whipped topping: Beat the cream, confectioners' sugar and sour cream in a medium bowl with an electric mixer on medium-high speed until the mixture forms soft peaks. Transfer it to a pastry bag or a resealable plastic bag (snip off the tip). Pipe a dollop of whipped topping onto each cupcake (don't completely hide the cupcake), and sprinkle with cinnamon.

CARAMEL APPLE CUPCAKES

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.

APPLE PIE CUPCAKES WITH CINNAMON BUTTERCREAM

Steps:

• Prepare and bake cake mix according to package directions for cupcakes., In a large skillet, heat butter over medium heat. Add apples and brown sugar; cook and stir until apples are tender, 10-12 minutes. In a small bowl, mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; cool completely., Using a paring knife, cut a 1-in.-wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavity with apple mixture., In a large bowl, combine the 5 frosting ingredients; beat until smooth. Frost cupcakes. If desired, top with apple slices to serve.

CARAMEL APPLE CUPCAKES

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.

APPLE PIE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 24 mini muffin tins with paper cups or grease with butter.
• Combine flour, baking powder, cinnamon, and nutmeg in a bowl.
• Beat sugar, milk, eggs, and vanilla extract together in a bowl using an electric mixer until creamy. Gradually add melted butter to the mixture. Add the flour mixture gradually, beating until combined. Fold in apples. Pour batter into the mini muffin cups.
• Bake in the preheated oven until golden, about 15 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cupcakes carefully onto a serving plate or cooling rack. Let cool completely, at least 15 minutes, while making the icing.
• Beat butter in a large bowl using an electric mixer until creamy. Gradually add sugar, milk, cinnamon, and nutmeg, beating until well blended. Spread icing over the cupcakes.

CARAMEL APPLE-SPICE CUPCAKES

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.

CARAMEL APPLE CUPCAKES

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.