Caramel Apple-Spice Cupcakes

caramel apple-spice cupcakes Dessert
Caramel Apple-Spice Cupcakes
  • Prep 25 min
  • Total 1 hr 25 min
  • Servings 24

The best fall flavours shine in this dessert of apples, caramel and cinnamon - delicious cupcakes baked using Betty Crocker™ SuperMoist™ spice cake mix.


  • 1 box Betty Crocker™ SuperMoist™ spice cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 cup (250 mL) chopped peeled apple (1 medium)
  • 375 g (1 1/2 bricks) cream cheese, softened
  • 1 cup (250 mL) butter, softened
  • 4 cups (1 L) icing sugar
  • 1/2 cup (125 mL) caramel topping
  • 24 cinnamon sticks (3 inch/7.5 cm)
  • Ground cinnamon


  • 1
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • 2
    Make cake mix as directed on box, using water, oil and eggs. Stir in chopped apple. Divide batter evenly among muffin cups.
  • 3
    Bake 18 to 20 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  • 4
    In large bowl, beat cream cheese and butter with electric mixer on medium speed until well blended. Beat in icing sugar until smooth. Spoon frosting into decorating bag fitted with star tip; pipe on tops of cupcakes. Drizzle with caramel topping. Top each cupcake with cinnamon stick. Sprinkle with ground cinnamon. Store loosely covered in refrigerator.

Nutrition Facts

Serving Size: 24 servings (1 cupcake)
% Daily Value
Total Fat
Total Carbs
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.

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