Caramel apples are an autumn favorite, and these quick and easy cupcakes take you straight back to your childhood with the flavors of your fall fair favorite.
The cupcakes are a snap to prepare with the help of packaged cake mix, canned apple pie filling, and dolce de leche sauce. They’re the perfect ending to a casual autumn gathering, or for the school’s fall bake sale.
- 1 18.5-ounce white cake mix
- 1 teaspoon pumpkin pie or apple pie spice
- 3 eggs
- 1/3 cup vegetable oil
- 1 20-ounce can apple pie filling
- 1 jar high-quality dolce de leche sauce or caramel topping
- 1/2 cup chopped pecans, toasted
Preheat oven to 350 degrees F. Line muffin tins (approximately 18 standard sized cupcakes, or approximately 40 mini cupcakes) with foil or paper liners and set aside.
Combine cake mix, eggs, oil and apple pie filling in the bowl of a heavy-duty stand mixer fitted with a beater blade or in a large bowl with an electric mixer and beat until mixture is smooth and apples are very broken up, about 3 minutes. Divide batter among the muffin liners. Bake for 25-30 minutes for standard sized cupcakes or 15-20 minutes for miniature cupcakes, until a toothpick inserted in the center comes out clean. Cool them on a wire rack.
When cupcakes are cool, spread the tops of each cupcake with some of the caramel sauce. Sprinkle with toasted pecans. Refrigerate until ready to serve.
Makes approximately 18 cupcakes or 40 miniature cupcakes.
