CARAMEL APPLE CUPCAKES
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
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
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
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
Provided by Food Network
Time 32m
Yield 24 cupcakes
Number Of Ingredients 17
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
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
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
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
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
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
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
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
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
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
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
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
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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