With so many fall flavors bundled into these Apple Pie-Stuffed Cupcakes, after the first bite you’ll be welcoming the change of seasons with open arms. They’re part cupcake and part apple pie with a topping of whipped cream, caramel sauce and chopped walnuts. Who can resist that?
Lucky for us these cupcakes are also easy to whip up thanks to a yellow cake mix, store-bought apple pie filling and a quick homemade whipped cream topping. Make these cupcakes for your next party or gathering — they’re perfect for a crowd!
For these cupcakes you’ll need a box of Betty Crocker Super Moist™ Yellow Cake Mix plus all of the ingredients on the back of the box, apple pie filling, whipped cream, caramel ice cream topping and walnuts, if you like.
Mix the cupcake batter according to the directions on the box and pour into a muffin pan lined with cupcake liners — fill each liner 2/3 full.
Bake until cupcakes are golden and the tops spring back when gently touched, about 12-15 minutes. Transfer the cupcakes to a wire rack to cool and repeat with the remaining batter.
Use a small round cutter or the back end of a piping tip to carve out the center of each cupcake, about 2/3 of the way down. Do not cut all the way down. Spoon the pie filling into the centers. If your pie filling came as large apple slices instead of chunks, give them a rough chop first so they fit inside the cupcakes.
Drizzle with the caramel topping and sprinkle with walnuts, if desired. If you plan to make these ahead, top with whipped cream and store in the fridge. Add the caramel and walnuts just before serving.