Caramel Apple Cupcakes Recipe -
Caramel Apple Cupcakes  Recipe
  • READY IN hrs

Caramel Apple Cupcakes

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 dozen cupcakes Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    1 hr 15 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.
  2. 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.
  3. 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.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 20, 2011

These were awesome. Made them yesterday and everyone loved them. The reason I gave them 4 stars instead of 5 is because the caramel topping is really, really chewy. Not what I expected on top of a cupcake. We left the nuts off because the kids won't eat nuts and we left out the stick, but I bet that would be perfect for a party. After sitting all night the caramel on top became runny (not sure why) and it ran off the top and down the sides of the cupcakes. Glad we made them the same day we needed them. Next time I will make a regular caramel icing to put on top, not just caramel mixed with a little bit of evap. milk.

Most Helpful Critical Review
Sep 19, 2014

I used this recipe for the cupcake and am making a different frosting. But I was disappointed because the cakes didn't rise. They are pretty dense and small. They only changes I made were that I shredded my apples instead of chopped and used applesauce instead of oil. Flavor is awesome however. Hopefully the flavor will make up for the lack of rise.


20 Ratings

Oct 31, 2011

Great fall dessert. I tried these out and wasn't crazy about the frosting so I tried them again with Caramel Frosting IV and mixed in some the the caramel frosting that this recipe calls for and it was much better. I also put extra apple in the cake and I liked it better also

Oct 30, 2011

OMG!!! These cupcakes are AMAZING!!! I couldn't find spice cake mix, so I used yellow mix and put in two medium size apples. After reading some of the other reviews about the frosting, I decided to use vanilla frosting mixed with half cup of caramel dip/topping. It was fantastic!! I'm taking these to work tomorrow for a Halloween party and can't wait to hear what people have to say about them!!

Oct 18, 2011

These were wonderful! I used 2 medium sized McIntosh apples because they are just so great to bake with. Instead of using the caramels and evaporated milk I just frosted them with caramel frosting. They were amazing! I share a house with a bunch of girls and they were gone in hours. The apples made them so moist. This recipe is perfect for the fall.

Mar 15, 2012

I substituted the frosting by just mixing white frosting with caramel topping.

Oct 26, 2011

The cupcake is awesome but the carmel topping gets to hard to eat like a cupcake... next time ill either do a carmel sauce or a frosting with a carmel drizzle.

Jan 22, 2012

I used a caramel cake mix and frosted with the Caramel Frosting IV from this good! The next time I make these, I will add more apple for more flavor.


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  • Calories
  • 209 kcal
  • 10%
  • Carbohydrates
  • 29.2 g
  • 9%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 193 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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