It’s the 5th day in this apple-licious series, & I really hope you are enjoying it as much as I am!
Today, we’re doing Caramel Apple Cupcakes. These little gems have shredded apples inside of them with notes of cinnamon & nutmeg – and the tops are dipped in a bowl of caramel as a finishing touch.
This recipe makes 2 dozen. Just a warning though. If you intend to keep them overnight, make sure you hide them from any other members of your house because if they are anything like my husband, half of them will come up missing during a 3am bathroom break.
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On to the recipe.
1 box yellow cake mix (prepared according to box directions)
3 medium apples (such as granny smith) peeled & shredded
1/2 cup brown sugar
1 tablespoon cinnamon
1/2 teaspoon nutmeg
11 ounce bag of caramel bits
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
Preheat the oven to the temperature stated on the cake mix instructions. Mix the cake mix ingredients together. Stir in the shredded apples, brown sugar, cinnamon, & nutmeg.
Pour the batter into greased muffin cups, or use liners. (I have a problem with paper cups sticking to almost everything lately, & I have switched to reusable silicone muffin cups. Totally love them!)
Bake according to box instructions. Let cool on a wire rack completely.
In a microwave safe bowl, melt the caramel bits, heavy cream, & vanilla extract in 30 second intervels – whisking each time, until melted.
Dip the tops of the cupcakes into the caramel, giving it a little spin.
Let them cool about 10 minutes before devouring them.