Spiced Apple Cupcakes with Salted Caramel Recipe

Servings: 18-24

Get the Pan!

Use extra pie filling for another recipe. Add caramel sauce while still warm so it will pour.




1 (15.25 oz) box white or spiced cake mix

2½ cups spiced apple pie filling; chopped

24 soft caramel candies

¼ cup whole milk

1 teaspoon coarse sea salt

½ cup finely chopped toasted pecans

Vanilla icing or whipped cream



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Prepare batter as directed but if preparing pan with Teflon™ nonstick coating, lightly spread vegetable oil with finger inside muffin cups. Add batter halfway up each cup. Gently press filling into center of batter (don’t submerge). Bake 25 minutes or until toothpick (cakey side) comes clean. Rest cakes a few minutes then remove to wire rack. In pour-spout saucepan coated with Teflon™ nonstick, melt caramels over low heat with milk; add salt, stirring constantly; remove from heat; pour a little onto serving dish; add cupcake. Sprinkle with pecans; swirl icing; drizzle sauce; dust with cinnamon; repeat for all cakes.