Inner Chef

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Caramel Apple Cupcakes

4 Comments

Caramel Apple Cupcakes   Makes about 2 dozen regular or 12 jumbo cupcakes

Cake Recipe:

1 box Duncan Hines Moist Deluxe Spice cake mix

½ cup vegetable oil

½ cup apple juice

2 cups chunky applesauce

½ cup caramel apple dip

3 large eggs, room temperature

½ tsp. cinnamon

 

Icing Recipe:

½ cup butter softened

8 ounces Philadelphia cream cheese

½ cup caramel apple dip

3 cups powdered sugar
Preheat oven to 350 degrees. Line jumbo muffin pan with 12 cupcake liners or regular muffin pan with 24 liners.

In a large mixing bowl, mix cake mix, oil, apple juice, chunky applesauce, and caramel apple dip until well blended.

Add eggs one at a time mixing well after each. Stir in cinnamon.

Fill cupcake liners 2/3 full and bake 20 to 30 minutes until toothpick inserted comes out clean. Remove to a sheet pan and refrigerate 10 to 15 minutes until cool.

Meanwhile make the frosting. In large mixing bowl cream together butter, cream cheese and caramel apple dip until fluffy. Add powdered sugar one cup at a time until incorporated and well blended, about 3 minutes.

Fill piping bag with frosting fitted with large tube or no tube at all. Pipe frosting onto cooled cupcakes.

Inner Chef Notes:

 Drizzle caramel sauce and chopped peanuts on top of cupcakes if desired.

Keep cupcakes chilled until ready to serve.

Store cupcakes in airtight container, in the fridge for up to 3 days.

 

DSCN9162  DSCN9163

 

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4 thoughts on “Caramel Apple Cupcakes

  1. Veronica; once they are in the fridge and chilled…they get better. I thought they were amazing and this was the 5th recipe I tried. I do think that next time I will not use Chunky Applesauce and only use half of what is called for. I will also use fresh, diced Granny Smith apples.

  2. The texture looks kind of wet – what did you think of them?

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