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Caramel Apple Cupcakes

Caramel Apple Cupcakes
  • Prep 10 min
  • Total 60 min
  • Servings 18
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 November 18, 2014
Make With
Make With
Betty Crocker Cake Mix


  • 1 box Betty Crocker™ Super Moist™ butter recipe yellow cake mix
  • Water, butter and eggs called for on cake mix box
  • 1 cup chunky applesauce
  • 1 tablespoon apple pie spice
  • 25 caramels, unwrapped
  • 2 tablespoons half-and-half
  • 1/2 cup finely chopped peanuts
  • 18 craft or paper lollipop sticks, if desired (for decoration)


  • 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.

  • 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.
  • Miniature chocolate chips, sprinkled over the caramel mixture, work well as a topping too!

No nutrition information available for this recipe
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