Caramel Apple Cupcakes

Indulge in Caramel Apple Cupcakes, a delightful treat featuring moist apple-infused cake topped with creamy caramel frosting, perfect for any occasion.

Recommended Apple Variety:

Empire, Rome

Ingredients – Cupcakes:

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

Ingredients – Frosting:

1 package (8 ounces) cream cheese, softened
½ cup caramel ice cream topping
2 cups prepared whipped topping

Serving Size:

Makes 12 Servings (1 cupcake each)

Nutrition:

1 cupcake per serving

Calories 269
Total Fat 14g
Sat. Fat. 8g
Trans. Fat 0g
Cholesterol 31mg
Sodium 235mg
Total Carbohydrates 33g
Dietary Fiber 1g
Total Sugars 20g
Protein 3g

Directions:

Preheat the standard oven to 350°F.
For Cupcakes, sauté apples in butter in a skillet on medium heat for 2 to 3 minutes or until crisp-tender. Cool slightly.
Beat cake mix and spices in a bowl of an electric mixer on low speed for 20 seconds to combine.
Gradually add apple juice, beating on medium speed after each addition, until well blended, stopping to scrape the bottom and side of the bowl occasionally. Stir in apples.
Portion batter into paper-lined 2-1/2-inch muffin cups using a # 24 scoop.
Bake for 20 to 30 minutes or until the wooden pick inserted in the center comes out clean. Cool completely.
For Frosting, beat cream cheese in a bowl of a mixer fitted with a paddle attachment for 2 minutes, scraping the bottom and side of the bowl occasionally.
Add caramel topping; mix well. Fold in whipped topping.
Pipe the mixture through a pastry bag fitted with a star tip. Pipe about 1 ounce of frosting over top of each cupcake.
Refrigerate until ready to serve.