Prep 20 mins
Cook 20 mins
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.
- Prepare cake batter according to package directions; fold in apples.
- Fill 12 greased or paper-lined jumbo muffin cups (Texas-size) three-fourths full.
- Bake at 350 degrees F.
- for 20 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
- In a saucepan, melt the caramels and milk over low heat until smooth.
- Cool for a little bit so when you ice the cupcakes the caramel won't drip down the sides.
- Spread caramel over cupcakes.
- Sprinkle with pecans.
- Insert a wooden stick into the center of each cupcake.
Super good flavor! I have a jumbo muffin pan but couldn't find the jumbo paper liners, so we made them in regular size liners. Needed to double the nuts and carmels for that. Subbed toasted walnuts for the pecans and it was still fabulous!The apple made for extra moist cake and not overly sweet. Will make them again, for sure!Thank you for posting this great recipe.
Well these turned out to be quite a treat. Initially I was attracted by the popsicle stick idea but these proved big on that apple / spice flavor. I used a spice cake mix and I was able to find the texas-size muffin cups, the only thing I did different was to double the caramel / pecan mixture. My mistake was that I should have cut back on the milk, cause when I doubled it the mixture was quite runny making it rather difficult to eat these without a mess. Other than that I would highly recommend these as a change from the usual.
Great cupcakes, but the serving size posted is not accurate. I wanted 24 cupcakes, so doubled the recipe...ended up with close to 40 cupcakes!