Caramel Apple Cupcakes Food

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CARAMEL APPLE CUPCAKES



Caramel Apple Cupcakes image

Take these extra special cupcakes to your next event and watch how quickly they disappear! With a caramel topping and spice cake base, they're the perfect mix of two fall-favorite treats. -Diane Halferty, Corpus Christi, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 1 dozen.

Number Of Ingredients 6

1 package spice or carrot cake mix (regular size)
2 cups chopped peeled tart apples (about 2 medium)
20 caramels
3 tablespoons 2% milk
1 cup finely chopped pecans, toasted
12 wooden skewers (4-1/2 inch)

Steps:

  • Preheat oven to 350°. Line 12 jumbo muffin cups with paper liners., Prepare cake mix batter according to package directions; fold in apples. Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool 10 minutes before removing from pans; cool completely on a wire rack., In a small saucepan, cook caramels and milk over low heat until smooth, stirring constantly. Spread over cupcakes. Sprinkle with pecans. Insert a wooden skewer in each.

Nutrition Facts : Calories 365 calories, Fat 19g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 315mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.

CARAMEL APPLE CUPCAKES



Caramel Apple Cupcakes image

These are great to take to a fall or Halloween party! They are gobbled up fast! Such a cute way to mock candy apples :)

Provided by TWEETYS95

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h15m

Yield 24

Number Of Ingredients 9

1 (18.25 ounce) package spice cake mix
1 ⅓ cups water
⅓ cup vegetable oil
3 eggs
1 large Granny Smith apple, cored and chopped
35 caramels
¼ cup evaporated milk
½ cup chopped peanuts
24 wooden craft sticks

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.
  • Place cake mix into a large bowl, and pour in water, vegetable oil, and eggs. With an electric mixer on low speed, beat until moistened and combined, about 30 seconds. Increase mixer speed to medium, and beat for 2 minutes. Stir in the chopped apple, and fill the prepared cupcake cups about 2/3 full.
  • Bake in the preheated oven until lightly browned and a wooden toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Remove cupcake pans to a wire rack to cool.
  • When cupcakes have cooled, melt the caramels with evaporated milk in a saucepan over low heat, stirring constantly until smooth and combined, about 4 minutes. Spread the caramel icing over the cupcakes, and sprinkle with chopped peanuts. Insert a wooden stick into the center of each cupcake.

Nutrition Facts : Calories 209.1 calories, Carbohydrate 29.2 g, Cholesterol 25 mg, Fat 9.2 g, Fiber 0.9 g, Protein 3.7 g, SaturatedFat 2.4 g, Sodium 193.3 mg, Sugar 20.6 g

WINNING RECIPE CARAMEL APPLE CUPCAKES WITH VANILLA BEAN CREAM CHEESE FROSTING



Winning Recipe Caramel Apple Cupcakes with Vanilla Bean Cream Cheese Frosting image

Provided by Food Network

Time 32m

Yield 24 cupcakes

Number Of Ingredients 17

2 cups granulated sugar
2 large eggs
1/2 cup unsalted butter, melted
2 teaspoons pure vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
4 apples, cored, peeled, and chopped (recommended: 2 Granny Smith and 2 Fuji)
Vanilla Bean Cream Cheese Frosting, recipe follows
Caramel syrup, for garnish
1 cup unsalted butter, room temperature
1 (8-ounce) bar cream cheese, room temperature
1 tablespoon vanilla bean paste
4 cups powdered sugar (about 2 pounds)
1/2 teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.
  • In a large bowl using an electric mixer on low speed, combine the sugar, eggs, butter, and vanilla extract until blended. In a separate large bowl, combine the flour, cinnamon, baking soda, baking powder, and salt. Add the flour mixture to the butter mixture, mixing on low until blended. Stir in the apples.
  • Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, 15 to 20 minutes. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.
  • Either pipe Vanilla Bean Cream Cheese Frosting onto the cupcakes using a pastry bag and your favorite tip, or spread each cupcake with the frosting. Drizzle each cupcake with caramel syrup.
  • In a large bowl using an electric mixer on low speed, beat the butter, cream cheese, and vanilla bean paste until smooth and thoroughly blended. Slowly add the powdered sugar and salt. Mix until smooth.

CARAMEL APPLE CUPCAKES



Caramel Apple Cupcakes image

Two all-time favorites, caramel and apples, combine to make moist, delicious cupcakes. I found this recipe in my monthly email from Land O Lakes and it sounded so good that I am posting here for safe keeping. Will update once I have made them. Update 2/13/2013: Finally got around to trying these cupcakes and made several changes after the first 2 reviews. I, too, found the batter very dry and doubled the 1/2 & 1/2 and also doubled the amount of apples. In order to make it more like the flavors of a caramel apples, I added Krafts Caramel Bits which really increased the caramel flavor!! Hope you enjoy them with the added changes as much as we enjoyed them.

Provided by diner524

Categories     Dessert

Time 55m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 17

2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon apple pie spice
3/4 cup brown sugar, firmly packed
3/4 cup butter, melted
1/2 cup caramel ice cream topping
1/2 cup half-and-half cream (Traditional or Fat Free)
3 eggs
4 small apples, shredded or 2 cups shredded apples
3/4-1 cup caramel, bits
1/2 cup brown sugar, firmly packed
4 -5 tablespoons half-and-half cream
2 tablespoons butter
2 1/2-3 cups powdered sugar
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F Place paper baking cups into 24 muffin pan cups; set aside.
  • Combine flour, baking powder, baking soda, salt and apple pie spice in medium bowl. Combine all remaining cupcake ingredients except apples in large bowl. Beat at medium speed, scraping bowl often, until well mixed (2 to 3 minutes). Add flour mixture; stir until just moistened. Stir in apples.
  • Fill each prepared muffin cup with about 1/4 cup batter. Bake for 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pans; cool completely.
  • Combine 1/2 cup brown sugar, 4 tablespoons half & half and 2 tablespoons butter in 1 1/2 quart saucepan. Cook over medium heat, stirring occasionally, until butter is melted and sugar is dissolved (4 to 5 minutes). Remove from heat. Stir in enough powdered sugar for desired frosting consistency, adding additional half & half, if necessary. Stir in vanilla. Frost cupcakes.
  • Tip: An easy way to shred the apples is to core and halve them before shredding. Leave the peel on for a little color and texture.

CARAMEL APPLE CUPCAKES



Caramel Apple Cupcakes image

Make and share this Caramel Apple Cupcakes recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

1 2/3 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
1 teaspoon baking soda
3/4 cup applesauce
1/4 cup sour cream
1/3 cup vegetable oil
1 tablespoon lemon juice
20 caramels, unwrapped
3 tablespoons milk

Steps:

  • Preheat oven to 350*.
  • Combine flour, sugar, spices, soda and salt in bowl.
  • Stir in applesauce, sour cream, oil, and lemon juice.
  • Pour into muffin tins fitted with paper liners.
  • Bake 20 minutes.
  • let cool completely on rack.
  • Spread caramel glaze on top of each cupcake and insert sticks.
  • Garnish each rim with chopped walnuts.
  • to prepare GLAZE:.
  • melt caramels with mailk in small pan over low heat.stirring till smooth.
  • it looks really nice to tie a red gingham bow on each stick.I used 6" lengths.

Nutrition Facts : Calories 205.8, Fat 8.7, SaturatedFat 1.9, Cholesterol 4.2, Sodium 253.6, Carbohydrate 30, Fiber 0.8, Sugar 11.3, Protein 2.8

CARAMEL APPLE CUPCAKES



Caramel Apple Cupcakes image

Make and share this Caramel Apple Cupcakes recipe from Food.com.

Provided by Julieannie

Categories     Dessert

Time 45m

Yield 18-24 cupcakes, 18-24 serving(s)

Number Of Ingredients 9

1 cup light brown sugar
1/2 cup vegetable oil
2 teaspoons ground cinnamon
1 tablespoon vanilla
2 eggs
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 medium tart apples, peeled, cored and chopped small

Steps:

  • Preheat the oven to 350. Insert liners in a medium cupcake pan.
  • In a large bowl beat together the brown sugar, oil, cinnamon and vanilla with an electric mixer on medium speed. Add the eggs one at a time. Beat for 1 minute after each addition.
  • In a separate bowl sift together the flour, baking powder and salt.
  • Slowly add the dry mixture to the wet mixture. Beat until blended. Stir in the apples.
  • Fill the cupcake liners one-half to three-quarters full with batter. Bake for 20-25 minutes.

Nutrition Facts : Calories 169.4, Fat 6.8, SaturatedFat 1, Cholesterol 23.5, Sodium 138.2, Carbohydrate 25.1, Fiber 0.9, Sugar 13.5, Protein 2.2

FUN CARAMEL APPLE CUPCAKES



Fun Caramel Apple Cupcakes image

This recipe is from Quick Cooking - September/October 2001. I use the paper liners for the jumbo muffin pans because it makes for easier transporting of the cupcakes. They seem to stay fresher, too. These are great for a bake sale or even for a Halloween party.

Provided by luvmybge

Categories     Dessert

Time 40m

Yield 12 Texas Size Cupcakes, 12 serving(s)

Number Of Ingredients 6

1 package spice cake mix or 1 package carrot cake mix
2 cups chopped peeled tart apples
20 caramels (unwrapped)
2 tablespoons milk
1/2 cup finely chopped pecans, toasted
12 wooden popsicle sticks

Steps:

  • Prepare cake batter according to package directions; fold in apples.
  • Fill 12 greased or paper-lined jumbo muffin cups (Texas-size) three-fourths full.
  • Bake at 350 degrees F.
  • for 20 minutes or until a toothpick comes out clean.
  • Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • In a saucepan, melt the caramels and milk over low heat until smooth.
  • Cool for a little bit so when you ice the cupcakes the caramel won't drip down the sides.
  • Spread caramel over cupcakes.
  • Sprinkle with pecans.
  • Insert a wooden stick into the center of each cupcake.

Nutrition Facts : Calories 257.8, Fat 9.5, SaturatedFat 1.9, Cholesterol 1.5, Sodium 267.7, Carbohydrate 42.1, Fiber 1.5, Sugar 29.3, Protein 2.8

CARAMEL APPLE CUPCAKES



Caramel Apple Cupcakes image

Topped with rich cream cheese frosting and a drizzle of vanilla caramel sauce, these fluffy apple treats are a fall must-have.

Provided by Katherine Kallinis Berman

Categories     HarperCollins     Dessert     Cupcake     Apple     Butterscotch/Caramel     Bake     Cream Cheese     Soy Free     Peanut Free     Tree Nut Free     Fall

Yield Makes 18 cupcakes

Number Of Ingredients 21

For the cupcakes:
2 1/2 cups all-purpose flour
3 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
16 Tbsp. unsalted butter, at room temperature (European style recommended)
2 cups sugar
4 large eggs, at room temperature
1/3 cup hot water
2 1/2 cups freshly grated apples (4 to 5 medium-size apples-we use Gala apples, but you can use your favorite type)
For the Vanilla-Cream Cheese Frosting:
4 Tbsp. unsalted butter, at room temperature (European style recommended)
4 cups confectioners' sugar, sifted
1/4 tsp. pure vanilla extract (Nielsen-Massey pure Madagascar Bourbon recommended)
6 oz. cream cheese, at room temperature
For the caramel:
2 cups sugar
1 Tbsp. water
12 tbsp. unsalted butter, at room temperature (European style recommended)
1 tsp. pure vanilla extract (Nielsen-Massey pure Madagascar Bourbon recommended)
1 cup heavy cream, at room temperature

Steps:

  • Cupcakes:
  • Preheat the oven to 350°F. Line a standard cupcake pan with twelve paper baking cups, and a second pan with six baking cups, or grease pans with butter if not using baking cups.
  • Sift together the flour, baking powder, cinnamon, and salt on a sheet of parchment paper or wax paper and set aside.
  • Place the butter in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated, approximately 3 to 5 minutes.
  • Add the eggs one at a time, mixing slowly on medium speed, after each addition. It's important to add them one at a time so that they will completely incorporate into the batter and you don't put too much weight on your batter at once. This would collapse all the little air bubbles you created when you creamed the butter and sugar.
  • Reduce the speed to low. At this stage, it's always important to mix as slowly and as little as necessary since you don't want to traumatize your batter. Add one third of the flour mixture to the butter mixture, then gradually add one third of the hot water, beating until well incorporated. Add another third of the flour mixture, followed by one third of the hot water. It's important to add the flour and water little by little like this, so that your batter does not have too much weight thrown on it and that you allow each amount of flour and water to completely mix into the batter. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining hot water, and beat just until combined.
  • Using a spatula, fold the grated apple into the batter. Take care not to overmix the batter. If you overmix the batter, the cupcakes will not be light and fluffy but instead very dense.
  • Use a standard-size ice-cream scoop to fill each baking cup with batter, so the cups are two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. After 5 minutes, transfer the cupcakes to a wire rack to cool completely for approximately 20 minutes. It's always best to cool the cupcakes at room temperature. Putting them in the refrigerator to cool can dry out the cake.
  • Vanilla cream-cheese frosting:
  • Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined. Be sure to beat on high speed at the very end for at least 2 minutes to ensure that the frosting is light and fluffy.
  • Caramel:
  • Pour the sugar and water into a large saucepan. Heat on medium-high heat and stir constantly until the sugar completely liquefies. Stir constantly and be careful not to burn the sugar. After all the sugar has dissolved, add the butter and vanilla extract to the saucepan and mix thoroughly. Once the butter has melted and the butter and sugar are completely mixed, remove from heat and, using a whisk, slowly whisk in the heavy cream until you reach a beautiful golden brown caramel color. Set aside and let cool and thicken for 5 minutes at room temperature. Refrigerate for 20 minutes to thicken further before you use to fill or decorate.

CARAMEL APPLE PIE CUPCAKES



Caramel Apple Pie Cupcakes image

Make and share this Caramel Apple Pie Cupcakes recipe from Food.com.

Provided by Cooking Creation

Categories     Dessert

Time 30m

Yield 24 cupcakes

Number Of Ingredients 15

3/4 cup butter
1 3/4 cups sugar
2 large eggs
3 teaspoons vanilla extract
2 1/2 teaspoons baking powder
2 1/2 cups all-purpose flour
1 1/4 cups milk
2 tablespoons butter
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons sugar
3 apples, peeled, cored and diced
1 pinch salt
caramel topping, to taste
whipped cream, for topping

Steps:

  • Preheat oven to 375 degrees.
  • Make the cupcake batter. In a large bowl, cream together the butter and sugar. Add the eggs one at a time. Stir in the vanilla and baking powder.
  • Add the flour and milk in batches, starting with flour and ending with flour. Stir until the batter is smooth and silky.
  • Fill paper-lined muffin tins with the batter 3/4 full.
  • Bake for 18 to 20 minutes. Allow to cool completely before decorating.
  • While the cupcakes are cooling, make the apple pie filling. Heat the butter in a large skillet over medium-high heat. Stir in the cinnamon, nutmeg and sugar. Cook until the mixture begins to bubble, about 1 minute.
  • Lower the heat to medium. Stir in the apples and salt. Cook and stir occasionally until the apples are tender, about 10 minutes. Remove from the heat and cool.
  • Assemble the cupcakes. Using a paring knife, cut out the middle of each cupcake using the coning method.
  • Spoon the apple mixture into each cupcake and drizzle caramel over all.
  • Top with whipped cream and decorate.
  • Enjoy!

Nutrition Facts : Calories 197.6, Fat 7.8, SaturatedFat 4.7, Cholesterol 35.1, Sodium 116.2, Carbohydrate 30.2, Fiber 1, Sugar 18.6, Protein 2.4

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From afoodloverskitchen.com


CARAMEL APPLE PIE CUPCAKES - SUPERFRESH GROWERS
Ingredients. Two dozen pre-baked and cooled spice cupcakes* One 16.6 ounce jar thick caramel sauce, divided* Apple pie compote. 4 organic Gala apples, peeled, cored and cut into ¼-inch dice 1 cup unfiltered apple juice or cider, divided 2 tablespoons brown sugar, packed 2 teaspoons cornstarch
From superfreshgrowers.com


CARAMEL APPLE CUPCAKES WITH HOMEMADE CARAMEL SAUCE
Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. Combine the flour, baking powder , cinnamon, nutmeg and salt in a medium sized bowl and set aside. Add the butter, oil and sugars to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes.
From lifeloveandsugar.com


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