The next set of cupcakes we made was this delicious combination of caramel apple all in a cupcake! I am a sucker for caramel so as soon as I found out that pure, thick, caramel was going both into the cupcake and the icing, I was sold! I will note that I do not like having left over icing, so I cut the icing recipe below in half and it was more than enough to cover all 24 cupcakes, but you can always make it as is shown below. Also, I didn’t do the fancy nut topping but feel free to add that nutty touch! Enjoy!
- 1 (15.25 box) yellow cake mix
- ¾ cup apple cider
- 3 eggs
- ½ cup apple butter
- 3 (8 oz.) packages regular cream cheese, softened to room temperature
- 3 (4 oz.) sticks unsalted butter, softened to room temperature
- ¼ cup thick caramel topping
- ¼ cup apple butter
- 6 cups sifted powdered sugar
- ½ cup thick caramel topping
- 1 cup finely chopped nuts (such as walnuts, pecans, or peanuts)
Preheat oven to 350 degrees F. Line 2 muffin pans with paper baking liners or spray pans with nonstick spray. In a large mixing bowl mix together cake mix, cider, eggs, and ½ cup apple butter with electric mixer on medium speed for 2 minutes. Spoon batter evenly into prepared pans so that each cup is about ⅔ full.
Bake cupcakes for about 19-23 minutes or when toothpick inserted in the center comes out clean. Place on wire racks and cool completely.
To make frosting, mix together cream cheese and butter in large mixing bowl until well combined and lumps are all gone. Mix in ¼ cup caramel and apple butter until well combined. Slowly mix in powdered sugar until well combined. Frost cupcakes as desired with pastry bag or knife.
If desired, warm remaining ¼ cup of caramel in microwave for 15 seconds or until drizzling consistency. Cool slightly then drizzle over cupcakes. Sprinkle nuts on top. Store in refrigerator until ready to serve.
I didn’t get to add a caramel drizzle or nuts but I did try a mattice icing style with the same icing through a pastry bag.