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    Caramel Apple Cupcakes

    Caramel Apple Cupcakes. Photo by jessicanne80

    1/2 Photos of Caramel Apple Cupcakes

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    luvmybge's Note:

    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.

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    Serves: 12


    Texas S ...

    Units: US | Metric

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


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

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    Ratings & Reviews:

    • on September 15, 2002


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 19, 2002


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 30, 2009


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)


    Nutritional Facts for Caramel Apple Cupcakes

    Serving Size: 1 (79 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 257.8
    Calories from Fat 85
    Total Fat 9.4 g
    Saturated Fat 1.9 g
    Cholesterol 1.5 mg
    Sodium 267.7 mg
    Total Carbohydrate 42.1 g
    Dietary Fiber 1.5 g
    Sugars 29.3 g
    Protein 2.8 g

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