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Caramel Apple Cupcakes

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  • Prep 10 min
  • Total 60 min
  • Servings 18
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Favorite fall flavors combine in this new take on traditional cupcakes, made with Betty Crocker™ Super Moist™ butter recipe yellow cake mix, applesauce and apple pie spice.
By Arlene Cummings
Updated Nov 18, 2014
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  • 1
    Heat oven to 325°F. Place paper baking cup in each of 18 regular-size muffin cups. Make cake batter as directed on box; gently stir in applesauce and apple pie spice. Divide batter evenly among muffin cups.
  • 2
    Bake 17 to 22 minutes or until toothpick inserted near center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • 3
    In small microwavable bowl, microwave caramels and half-and-half on High 2 to 3 minutes, stirring every 30 seconds, until melted and smooth. Let cool about 10 minutes to thicken slightly. Dip tops of cupcakes into caramel mixture, then sprinkle with peanuts.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you prefer, finely chopped pecans or walnuts can be substituted for the peanuts. To toast nuts, heat oven to 350°F. Spread nuts in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
  • tip 2
    Miniature chocolate chips, sprinkled over the caramel mixture, work well as a topping too!


Nutrition Facts are not available for this recipe
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