Apple Spice Cupcakes with Caramel Buttercream Icing

By Christy

 I have been back on my cupcake making binge again and have remade several of the recipes I  have already posted on here in previous posts. As expected, they prove again and again just how amazing and delicious they are! But I also wanted to add a new one to my cupcake repertoire..... a cupcake that said "fall". I LOVE fall and so happy it is here and in its honor I am presenting to you all Caramel Apple Cupcake.I know... mom just posted a cupcake that sounds similiar but this recipe is quite different and uses all kinds of short cuts, has a totally different consistenty/flavor and has buttercream icing..... So needless to say, don't let the name trick you into thinking they are the same thing. These are moist, fluffy apple cakes topped with caramel butter cream icing. The really were sinfully amazing! (and super easy to make too!)

Apple Cake:

1 box French Vanilla Cake mix

1 large can of apple pie filling

1 teaspoon apple pie spice

3 eggs

Caramel Icing:

1 stick of softened butter

8 oz cream cheese, room temperature

1/2 cup store bought caramel sauce

1 to 1 1/2 pounds powdered sugar

Preheat the oven to 350. Open the can of pie filling, and using a sharp knife cut the apple pieces into bite sized pieces while it is still in the can by pushing the knife around the side of the can. (this sounds weird, but once you start --it will all make sense). In a mixing bowl add cake mix, pie filling, spice, and eggs and mix thoroughly. Fill cupcake liners about 3/4th full (the batter will be VERY thick, but the batter fills out the liner once cooked and rises quite a bit--so don't overfill). Cook for about 14-18 minutes. Let cool completely prior to icing.

To make the icing, start by beating the cream cheese and butter with a mixer until smooth. Add the caramel topping and mix again. Slowly add the powdered sugar and mix until it is the consistency you are looking for (not too stiff but not too soft). Depending on the caramel you buy, it may be thicker or more liquidy. The more liquid the caramel, the more powdered sugar you will need to make it a stiffer consistency for proper piping of the icing. Once the cupcakes are iced, drizzle with more caramel sauce and store them cupcakes in the refrigerator prior to serving. Since these cupcakes do have fruit in them, try to eat them as quickly as possible for optimal freshness.



I added these cookies  I found at Trader Joe's to the top of the cupcake  for a little extra punch of decor and tastiness!

Inspired by www.yourcupofcake.com