Caramel Apple Cupcakes
Bring these extra-special cupcakes to your next bake sale and watch how quickly they disappear--if your family doesn't gobble them up first! Kids will go for the fun appearance and tasty toppings while adults will appreciate the moist spiced cake underneath.
1 (18.25 ounce) package spice cake mix or 1 (18 ounce) package carrot
2 cups chopped peeled tart apples
3 tablespoons milk
1 cup finely chopped pecans, toasted
12 Popsicle sticks
Preheat oven to 350°F (177°C). Prepare a jumbo muffin pan by placing 12 baking cups in the cavities or by coating the cavities with Pan Release or baking spray with flour.
Prepare cake batter according to package directions; fold in apples. Fill the prepared greased or paper-lined jumbo muffin cups three-fourths full.
Bake for 20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire cooling racks to cool completely.
In a saucepan, cook the caramels and milk over low heat until smooth. Spread over cupcakes. Sprinkle with pecans. Insert a wooden stick into the center of each cupcake.
Preparation Time: 25 minutes
Bake Time: 20 minutes + cooling