These caramel apple cupcakes are an easy fall dessert made with boxed cake mix, cozy apple pie filling, and a sweet caramel finish. They’re perfect for autumn baking, Halloween parties, Thanksgiving dessert tables, bake sales, or anytime you want the flavor of caramel apples without the sticky mess.
How to make caramel apple cupcakes.
Basically, you will spruce up some apple pie filling, mix up a boxed cake batter, and layer the two right in the cupcake liners. Add a small amount of cake batter first, spoon a little apple pie filling in the center, then top it off with more batter. As the cupcakes bake, the apple filling becomes tucked inside like a warm little surprise.
How do you put filling inside a cupcake?
- Use a piping bag. (Typically used after the cupcake has been baked)
- Cut out the middle section with a knife. Add your filling. Replace the middle section. Cover with frosting.
- Use an apple corer. This removes the middle section, as mentioned above.
- Add 1/3-1/2 of your batter to the tin. Next, add your filling. Add the other part of your batter to cover the filling.
Fun facts about caramel apples.
- Caramel apples became popular in the United States as a clever way to combine crisp fall apples with leftover Halloween candy flavors.
- Tart apples, like Granny Smith, are often paired with caramel because the tangy flavor helps balance the sweetness.
- Using apple pie filling in cupcakes gives you that same caramel-apple feeling, but in a softer, easier-to-serve dessert.
Tips and tricks for the best cupcakes.
- Chop the apple pie filling into smaller pieces so every bite has a little apple without weighing down the cupcake.
- Do not overfill the cupcake liners. Aim for about two-thirds full once the batter and filling are layered.
- Keep the filling centered so it does not spill over the sides while baking.
- Let the cupcakes cool completely before adding frosting, caramel drizzle, or toppings so they do not slide off.
- For extra fall flavor, stir a pinch of cinnamon, nutmeg, or apple pie spice into the filling before adding it to the batter.
Serving suggestions.
Serve these caramel apple cupcakes with a drizzle of caramel sauce, a sprinkle of chopped pecans or walnuts, or a light dusting of cinnamon. They’re great on a dessert tray with pumpkin treats, cookies, and hot apple cider. For Thanksgiving, set them out beside pies as a fun handheld option. For parties, add a cute cupcake topper or a small apple slice right before serving.
Storage tips.
Store cooled cupcakes in an airtight container. If they are unfrosted, they can sit at room temperature for about 1 to 2 days. If they are frosted or topped with caramel, keep them in the refrigerator for up to 4 days. Let chilled cupcakes sit at room temperature for a few minutes before serving so the cake softens back up. If freezing, wrap unfrosted cupcakes well and freeze for up to 2 months; thaw before decorating.
More recipes using apples.
*Apple Pie Stuffed French Toast
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Rock on!
~Bobbi
Caramel Apple Cupcakes
Equipment
- Stand Mixer/Hand Mixer
Ingredients
- 1 Box (16.5 oz) Duncan Hines Caramel Cake Mix Alt – Yellow Cake Mix & 1/4 cup caramel baking bits.
- 3 Eggs, Large
- 1 Cup Water
- 1/3 Cup Vegetable Oil
- 1 Box Cheesecake Pudding Mix, Instant
- 1 Can (21 oz) Apple Pie Filling
- 1 Tbsp Caramel Topping
- 1 Can (14 oz) Duncan Hines Cream Cheese Frosting Optional
- Cinnamon Optional
Instructions
- Pour apple pie filling and caramel topping into a medium bowl. Chop into smaller (bite size or smaller) pieces. I use a pastry cutter. You could use a blender or food processor.
- Preheat oven to 350°. Place cupcake liners in muffin pan.
- Combine cake mix, pudding mix, eggs, water and vegetable oil and blend for 2-3 minutes. You can use a stand mixer or a hand mixer.
- Spoon 2 tbsp batter in cupcake liner. Then add 1 tbsp of apple pie filling. Top off with 1 tbsp of batter. Make sure your batter covers the apple pie filling.
- Bake 15-18 minutes or until done.
- Let cool 2-3 minutes and then transfer to a wire rack to cool completely.
- OPTIONAL – Let cool 2 hours. Stir frosting and apply to cupcakes. Sprinkle with cinnamon.
MmMmM! I can almost taste these!
Leslie recently posted…Cookies For Santa
Haha Leslie…that’s good right? Thanks so much for always commenting on my recipes. I truly enjoying seeing your comments 🙂
Have a great day!