Best 4 Caramel Apple Pie Cupcakes Recipes

CARAMEL APPLE PIE CUPCAKES

Steps:

• Pre-heat oven to 180 C° (350 F) and line cupcake trays with paper cases.
• Beat the softened butter, vanilla and sugar together until pale and soft. Add the eggs, one at a time, beating between each addition.
• Add half of the flour and stir to combine. Add the yoghurt, milk and remaining flour and stir until just combined.
• Spoon the mixture evenly into the 14 patty cases and bake for 15-20 minutes, or until the cupcakes are completely cooked through. You can test this by inserting a wooden skewer into the middle of a cupcake. If it comes out clean, the cakes are cooked.
• Transfer to a wire rack and allow to cool.
• Add the cubed apples into a small saucepan with the vanilla, butter, sugar and cinnamon and 1-2 teaspoons of water (or apple juice can be used instead). Slightly simmer over low heat, covered, for 5-7 until the apples soften. Remove the lid and continue to simmer over low-medium heat until and the caramel reduces and most of the liquid disappears.
• Transfer the apples to a small bowl to cool. You can drain the excess liquid off.
• Beat the cream cheese, lemon and icing sugar in a bowl with an electric mixer until smooth and completely combined. Add a little extra icing sugar or lemon juice to make the frosting a little thicker or thinner if required.
• Cut the top of the cupcakes to create a hole, approximately half of the cupcake deep. Spoon the apple filling into the centre of the cupcakes. The top of the apple filling should be level with the top of the cupcake.
• Pipe the cream cheese frosting over the top of the cupcake. Stir the cinnamon and sugar together and sprinkle the frosting with the cinnamon sugar.
• Drizzle with the homemade salted caramel sauce (see link below for recipe, or use store bought).
• These cupcakes are best served immediately, but they can also be stored in the refrigerator for up to 5 days. Enjoy!

CARAMEL APPLE PIE CUPCAKES

Steps:

• Preheat oven to 375 degrees.
• Make the cupcake batter. In a large bowl, cream together the butter and sugar. Add the eggs one at a time. Stir in the vanilla and baking powder.
• Add the flour and milk in batches, starting with flour and ending with flour. Stir until the batter is smooth and silky.
• Fill paper-lined muffin tins with the batter 3/4 full.
• Bake for 18 to 20 minutes. Allow to cool completely before decorating.
• While the cupcakes are cooling, make the apple pie filling. Heat the butter in a large skillet over medium-high heat. Stir in the cinnamon, nutmeg and sugar. Cook until the mixture begins to bubble, about 1 minute.
• Lower the heat to medium. Stir in the apples and salt. Cook and stir occasionally until the apples are tender, about 10 minutes. Remove from the heat and cool.
• Assemble the cupcakes. Using a paring knife, cut out the middle of each cupcake using the coning method.
• Spoon the apple mixture into each cupcake and drizzle caramel over all.
• Top with whipped cream and decorate.
• Enjoy!

CARAMEL APPLE CUPCAKES

Steps:

• 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.

CARAMEL APPLE-SPICE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• Make cake mix as directed on box, using water, oil and eggs. Stir in chopped apple. Divide batter evenly among muffin cups.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• In large bowl, beat cream cheese and butter with electric mixer on medium speed until well blended. Beat in powdered sugar until smooth. Spoon frosting into decorating bag fitted with star tip; pipe on tops of cupcakes. Drizzle with caramel topping. Top each cupcake with cinnamon stick. Sprinkle with ground cinnamon. Store loosely covered in refrigerator.