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Spiced Apple Cupcakes with Salted Caramel Frosting

Honorable Mention Bisquick® Recipe Contest 2010! Mix it up - apples, caramels and a touch of salt to create irresistible cupcakes.

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( 42 Ratings)

42 Ratings

5 Stars 14%

4 Stars 45%

3 Stars 29%

2 Stars 12%

1 Stars

Member Reviews ( 9 )

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Prep Time 30 min
Total Time 1 hr 30 min
Servings 12

Ingredients

: Reynolds™ Baking Cups

Cupcakes

1 1/2: cups Original Bisquick® mix

1/2: cup sugar

1: teaspoon apple pie spice

1/2: cup apple cider or juice

2: tablespoons butter or shortening, softened

1: teaspoon vanilla

1: egg

1 1/4: cups chopped peeled apple (about 1 medium)

Salted Caramel Frosting

3/4: cup Betty Crocker® Rich & Creamy Vanilla frosting (from 1 lb-container)

1/4: cup caramel topping

1/4: teaspoon kosher (coarse) salt

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Directions

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.

EXPERT TIPS

Expert Tips

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.

"This recipe was inspired by my latest obsession—salted caramels! I decided to combine it with another one of my all-time favorite treats—cupcakes. Apples and caramel are a marriage made in heaven." Edwina Gadsby

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake

Calories: 220
Calories from Fat: 60),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 25mg; 25%;
Sodium: 310mg; 310%;
Total Carbohydrate: 37g; 37%
(Dietary Fiber 0g 0% Sugars 24g 24% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 2%;
Iron: 2%;

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 9 Reviews View All

Posted 10/26/2011 7:53:02 PM REPORT ABUSE Nothinbutrouble said:

Rating:

I made a double batch and only came out with 20 cupcakes, so the recipe does end up being short. They were very good, but I thought the frosting was too sweet for the cupcakes, and also very messy because with the caramel topping mixed in it tends to go everywhere. But I liked the cupcake better than a regular vanilla flavor, by far.

This reply was: Helpful Inspiring

Posted 9/15/2011 10:00:10 PM REPORT ABUSE texasbarbeedoll said:

Rating:

So delicious...I was only able to make 11 of these yummy cupcakes, but I loved the salt sprinkled on top! It added something unexpected to this delightful sweet treat!

This reply was: Helpful Inspiring