Salted Caramel Apple Cupcakes

I've decided to embrace the fall and boy am I glad I started the season off with these Apple Cupcakes that are topped with a Salted Caramel frosting!! I even added a drizzle of caramel sauce on top to push them over the edge from delicious to amazing. They are ooey, gooey, salty and sweet, the perfect dessert for everyone to try this season.

Ingredients for Apple Cupcake:

1 Box Vanilla Cake Mix (Eggs, Oil & Water)

1 Large Apple Peeled and Diced

3 Tsp Cinnamon

1/2 Tsp Nutmeg

2 Tbsp Caramel Sauce 

Ingredients for Salted Caramel Frosting:

4-5 Cups Powdered Sugar

1 lb I Can't Believe it's not Butter - Softened

3-4 Tbsp Skim Milk

1 Tsp Salt

1/4 Caramel Sauce

Caramel Sauce for drizzle

Makes 24 Cupcakes

Adapted from: http://thetiptoefairy.com/

Start by preheating your oven to 350. Prepare two cupcake tins with liners, set aside. Peel, core and dice a large apple. In your stand mixer bowl combine the ingredients for the cake (mix, water, eggs & oil) Mix on a medium speed until batter is smooth, about 2 minutes. Add the cinnamon, nutmeg and caramel sauce, mix again until combined. Lastly add the apple pieces, carefully stir them into the batter with a spatula. 

Using an ice cream scooper, fill the cupcake liners 2/3 of the way. Bake 16-18 minutes, until a tooth pick inserted comes out clean. Take the cupcakes out of the tin and allow them to cool completely on racks.

While the cupcakes are cooling you can make the salted caramel frosting. In your stand mixer bowl whip the softened margarine until it is light and fluffy. Add about half the powdered sugar and mix again on a slow speed. Then add the caramel sauce and salt, mix again. Once that has combined, add the remaining powdered sugar and the milk on a slow speed. Beat for 4-5 minutes until you have reached the desired consistency. Place the frosting in a large ziplock bag and cut the edge off to pipe the frosting onto the cupcakes. Drizzle the caramel sauce over top before serving. If you frost the cupcakes remember to keep them in the fridge.

Enjoy!!

Linked at: http://www.thecountrycook.net/