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18

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 SuperMoist butter recipe yellow cake mix, applesauce and apple pie spice. ...MORE+ LESS-

Arlene Cummings

November 18, 2014

Ingredients

box Betty Crocker™ SuperMoist™ butter recipe yellow cake mix

Water, butter and eggs called for on cake mix box

cup chunky applesauce

tablespoon apple pie spice

caramels, unwrapped

tablespoons half-and-half

1/2

cup finely chopped peanuts

craft or paper lollipop sticks, if desired (for decoration)

Steps

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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.

Expert Tips

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.
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!