Description
Caramel Apple Cupcakes combine the warm flavors of spice cake with fresh Granny Smith apples and a rich, smooth caramel topping adorned with crunchy pecans. These moist cupcakes are perfect for fall gatherings or anytime you crave a sweet, fruity treat with a hint of caramel indulgence.
Ingredients
Cupcake Batter
- 1 (15.25-ounce) package spice cake mix
- 3 large eggs
- 1/2 cup sour cream
- 1/3 cup vegetable oil
- 1/4 cup milk
- 1 cup peeled, cored, and chopped Granny Smith apple (about 1 large apple)
Caramel Sauce and Topping
- 35 caramels
- 1/4 cup heavy cream or regular milk
- 1/2 cup chopped pecans
- 24 wooden craft sticks
Instructions
- Preheat and Mix Batter: Preheat your oven to 350°F (175°C). In a large bowl, combine the spice cake mix, eggs, sour cream, vegetable oil, and milk. Mix for about 30 seconds until combined, then scrape down the sides of the bowl. Beat again on medium-high speed for 3 minutes to ensure the batter is smooth and well incorporated.
- Add Apples: Gently fold in the peeled, cored, and chopped Granny Smith apples into the batter until evenly distributed.
- Fill Muffin Pans and Bake: Line muffin pans with paper liners and spoon the batter into each, filling them about two-thirds full. Bake for 18-20 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean. Avoid overbaking to keep the cupcakes moist.
- Cool the Cupcakes: Remove the cupcakes from the oven and transfer to a wire rack to cool completely before applying the caramel topping.
- Prepare Caramel Sauce: In a microwave-safe bowl, combine the caramels and heavy cream or milk. Heat in 30-second intervals on low power, stirring between each interval until the caramel is fully melted and smooth. Be careful not to overheat, as overheated caramel will harden when cooled.
- Apply Caramel and Pecans: Spread a small amount of the caramel sauce over the top of each cooled cupcake. Avoid touching the caramel to the paper liners to prevent sticking. Immediately sprinkle with chopped pecans, gently pressing them into the caramel.
- Insert Sticks and Store: Insert a wooden craft stick into the center of each cupcake. Store the cupcakes in an airtight container. For best results, serve them the same day the caramel is added. If storing longer, refrigerate and let come to room temperature before serving to soften the caramel topping.
Notes
- Do not overbake the cupcakes to prevent dryness.
- Keep caramel heating on low power to avoid hardening upon cooling.
- Avoid caramel contact with paper liners to prevent sticking issues.
- For softer caramel topping after refrigeration, bring cupcakes to room temperature before serving.
- Chopped pecans add a nice crunchy contrast; you can omit or substitute with other nuts if desired.
- Wooden craft sticks help hold the cupcakes making them easy to eat like caramel apples.
