2 tbsp. unsalted butter
1 cup diced unpeeled Michigan Empire or Rome apples
10 oz. dry white cake mix
1 tsp. ground cinnamon
½ tsp. ground nutmeg
¾ cup apple juice
1 package (8 ounce) cream cheese, softened
½ cup caramel ice cream topping
2 cups prepared whipped topping
(1 cupcake per serving):
Total Fat 14g
Sat. Fat. 8g
Trans. Fat 0g
Total Carbohydrates 33g
Dietary Fiber 1g
Total Sugars 20g
Preheat standard oven to 350°F.
For Cupcakes, sauté apples in butter in skillet on medium heat 2 to 3 minutes or until crisp-tender. Cool slightly.
Beat cake mix and spices in bowl of electric mixer on low speed 20 seconds to combine. Gradually add apple juice, beating on medium speed after each addition, until well blended, stopping to scrape bottom and side of bowl occasionally. Stir in apples.
Portion batter into paper-lined 2-1/2-inch muffin cups using a # 24 scoop. Bake 20 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely.
For Frosting, beat cream cheese in bowl of mixer fitted with paddle attachment 2 minutes, scraping bottom and side of bowl occasionally. Add caramel topping; mix well. Fold in whipped topping.
Pipe mixture thru pastry bag fitted with star tip. Pipe about 1 ounce of frosting over top of each cupcake. Refrigerate until ready to serve.
Makes 12 Servings (1 cupcake each)