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Caramel Apple Cupcakes


  • 1 (18.25 ounce) spice or carrot cake mix
  • 2 cups chopped peeled tart apples
  • 20 caramels*
  • 3 tablespoons milk
  • 1 cup finely chopped pecans, toasted
  • 12 Popsicle sticks

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  1. Prepare cake batter according to package directions; fold in apples.
  2. Fill 12 greased or paper-lined jumbo muffin cups three-fourths full.
  3. Bake at 350 degrees F for 20 minutes or until a wooden pick comes out clean.
  4. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  5. In a saucepan, cook the caramels and milk over low heat until smooth. Spread over cupcakes.
  6. Sprinkle with pecans.
  7. Insert a wooden stick into the center of each cupcake.

Yield: 1 dozen

* This recipe was tested with Hershey caramels.

Source: Quick Cooking magazine - September/October 2001