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Steps
1
Heat oven to 375°F. Place Reynolds Baking Cup in each of 12 regular-size muffin cups
2
In large bowl, beat all cupcake ingredients except apple with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fold in apple. Fill muffin cups about three-fourths full.
3
Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Immediately remove cupcakes from pan to cooling rack; cool completely.
4
In small bowl, mix frosting and caramel topping until smooth and spreadable. Frost cupcakes. Sprinkle with kosher salt.
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Reynolds StayBrite Baking Cups are fashion-inspired designs that won’t fade during baking.
Try a Braeburn apple in this cupcake recipe, or another crisp, sweet-tart apple such as Gala or Cortland.
Instead of sprinkling salt on the frosted cupcakes, try chopped salted peanuts.
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