Fall is my favorite season to bake! With all the delicious flavors to enjoy – pumpkin, cinnamon, apples, caramel and more – how can you wrong? These Caramel Apple Cupcakes start with a doctored cake mix, then stuffed with apples, and topped with a Caramel Frosting, a sprinkle of walnuts and drizzle with caramel these cupcakes are the perfect Fall treat.
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There’s nothing quite like caramel and apple combination for Fall. One of our favorite family activities in the Fall is to visit the apple orchard and pick a big bag. Next to Christmas, this is my favorite time of year to bake.
There are many different ways to fill a cupcake. We learned how to core and fill cupcakes during Cupcake Boot Camp. After the center was removed I filled the cupcakes with chopped Fried Apples.
A big dollop of Caramel Frosting, then walnuts and drizzle of caramel finishes off the cupcakes.
Yields 18-24 cupcakes
The perfect Fall treat. Recipe from HoosierHomemade.com
15 minPrep Time
15 minCook Time
- 1 yellow or butter flavor cake mix
- 1 small box instant butterscotch pudding
- 1 cup buttermilk (splash of vinegar in a measuring cup, fill with milk, let set a couple minutes)
- 4 eggs, room temp
- 1/3 cup oil
- 1 packet Duncan Hines Frosting Creations - Caramel Flavor
- Use this Fried Apples Recipe or Apple Pie Filling
- 1/2 cup (1 stick) Salted Butter, softened
- 1/2 cup (1 stick) Unsalted Butter, softened
- 1 cup Shortening
- 1 tablespoon vanilla extract
- 4-6 tablespoons very cold milk
- 8-9 cups Powdered Sugar
- 1/4 cup caramel topping
- Walnuts, chopped roughly, if desired
- Caramel Topping, if desired
- Preheat oven to 350 degrees and add cupcake pan with liners
- Mix all ingredients until smooth, divide batter into cupcake liners
- Bake at 350 degrees for 12-15 minutes or until a toothpick inserted in the center comes out clean
- Let cool completely
- In a large mixing bowl, cream the butters and shortening until smooth, about 3-5 minutes
- Add vanilla and cream together
- Gradually add 4-5 cups of powdered sugar
- Alternating with a couple tablespoons of milk
- Gradually add remaining powdered sugar, alternating with more milk until desired consistency
- Mix in caramel topping until smooth
- Core cupcake and fill with apples
- Frost cupcakes, add walnuts and drizzle of caramel topping if desired