Caramel Apple Cupcakes
If you have around 44 minutes to spend in the kitchen, Caramel Apple Cupcakes might be an awesome gluten free recipe to try. This recipe makes 24 servings with 465 calories, 2g of protein, and 22g of fat each. For 52 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 163 people were glad they tried this recipe. This recipe is typical of American cuisine. It works well as a very affordable hor d'oeuvre for Halloween. This recipe from The Gunny Sack requires caramel ice cream topping, apple butter, shortening, and butter. Overall, this recipe earns a not so great spoonacular score of 13%. Try Caramel Apple Cupcakes, Caramel Apple Cupcakes, and Caramel Apple Cupcakes for similar recipes.
Servings: 24
Preparation duration: 20 minutes
Cooking duration: 24 minutes
Ingredients:
¾ cup Musselman's Apple Butter
2 tbsp Musselman's Apple Butter
1 cup apples, peeled and chopped
1 cup butter, softened
1 cup caramel ice cream topping
4 oz cream cheese, softened
3 eggs
½ cup oil
8 cups powdered sugar
½ cup shortening
1 boxed spice cake mix (*see note below)
Equipment:
muffin liners
microwave
toothpicks
bowl
Cooking instruction summary:
Mix together the spice cake mix, apple butter, apples, oil and eggs for 30 seconds on low speed and two minutes on medium speed.Divide the batter between 24 muffin cups that have been lined with cupcake wrappers. Fill each about of the way.Bake at 350 degrees for 20-24 minutes until a toothpick inserted in the middle comes out clean.Once the cupcakes have cooled, frost them with the cream cheese buttercream (recipe below) leaving a well in the center.Before serving, warm the caramel ice cream topping in a microwave-safe bowl. Spoon the warm caramel into the well in the center of the frosting and drizzle it across the top.Beat the softened butter, shortening and softened cream cheese until light and fluffy, about two minutes.Mix in the powdered sugar, one cup at a time.Add the apple butter and beat until smooth.
Step by step:
1. Mix together the spice cake mix, apple butter, apples, oil and eggs for 30 seconds on low speed and two minutes on medium speed.Divide the batter between 24 muffin cups that have been lined with cupcake wrappers. Fill each about of the way.
2. Bake at 350 degrees for 20-24 minutes until a toothpick inserted in the middle comes out clean.Once the cupcakes have cooled, frost them with the cream cheese buttercream (recipe below) leaving a well in the center.Before serving, warm the caramel ice cream topping in a microwave-safe bowl. Spoon the warm caramel into the well in the center of the frosting and drizzle it across the top.Beat the softened butter, shortening and softened cream cheese until light and fluffy, about two minutes.
3. Mix in the powdered sugar, one cup at a time.
4. Add the apple butter and beat until smooth.
Nutrition Information:
covered percent of daily need
