Fun Caramel Apple Cupcakes

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: 40 mins
• Serves: 12
• Yields: 12 Texas Size Cupcakes

Ingredients

• 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

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.