Bring 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
Ingredients
- 1 package spice or carrot cake mix (regular size)
- 2 cups chopped peeled tart apples (about 2 medium)
- 20 caramels
- 3 tablespoons 2% milk
- 1 cup finely chopped pecans, toasted
- 12 wooden skewers (4-1/2 inch)
Directions
- 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.
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