Caramel Apple Cupcakes

No Photo


  • 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


  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

This page may contain affiliate links. Any purchases made through these links help support at no additional cost to you. Please see our Disclosure Policy.

Join our group at Gab Join our group at Gab

Weekly Specials from The Prepared Pantry