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5 from 1 vote

Caramel Apple Cupcakes

Apple spice cupcakes topped with a decadent caramel topping.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Servings 24 Cupcakes
Calories 232kcal
Author Krystle Smith

Ingredients

Cupcakes

  • 2 ½ Cups Flour
  • 2 Tsp. Baking Powder
  • 2 Tsp. Cinnamon
  • 1 Tsp. Ground Ginger
  • ¼ teaspoon Nutmeg
  • ¼ teaspoon Salt
  • ¼ Cup Butter Softened
  • ⅓ Cup Canola Oil
  • 1 ¼ Cup Brown Sugar Packed
  • 3 Eggs
  • 1 Tsp. Vanilla
  • 1 Cup Apple Juice
  • ¼ Cup Whole Milk
  • 1 Granny Smith Apple Peeled and Shredded

For the Topping

  • 36 Small Square Caramels I used Kraft
  • ¼ Cup Milk
  • ½ Cup Peanuts Chopped
  • 24 Wooden Sticks If Desired

Instructions

  • Preheat the oven to 350°F. Line muffin tins with cupcake papers. Set aside.
  • In a medium bowl whisk flour, baking powder, ground spices, and salt together.
  • In a large bowl cream butter, oil, and sugar together. Stir in eggs,milk, juice, and vanilla.
  • Gradually stir in dry ingredient mixture, until just combined. Fold in apple shreds.
  • Fill cupcake papers around ⅔ of the way full. Bake for 25-27 minutes or until a tooth pick inserted in the center comes out clean. Cool completely.
  • Melt caramels and milk on the stovetop in a small sauce pan stirring CONSTANTLY until smooth.
  • Spread over cupcakes. Sprinkle with peanuts.
  • Stick a wooden stick in the center, if desired.

Nutrition

Calories: 232kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 93mg | Potassium: 163mg | Fiber: 1g | Sugar: 23g | Vitamin A: 109IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg