Best Caramel Spice Cupcakes Recipes

Caramel Apple-Spice Cupcakes image

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h25m

Yield 24

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ spice cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup chopped peeled apple (1 medium)
12 oz cream cheese, softened
1 cup butter, softened
4 cups powdered sugar
1/2 cup caramel topping
24 cinnamon sticks (3 inch)
Ground cinnamon

Steps:

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
Make cake mix as directed on box, using water, oil and eggs. Stir in chopped apple. Divide batter evenly among muffin cups.
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
In large bowl, beat cream cheese and butter with electric mixer on medium speed until well blended. Beat in powdered 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 : Calories 360, Carbohydrate 51 g, Fat 3 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 280 mg

Caramel Spice Cupcakes image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 24

Number Of Ingredients 9

1 box (1 lb 2.25 oz) Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 teaspoon apple pie spice
1 cup packed brown sugar
1/2 cup whipping cream
1/2 cup butter, cut into pieces
3 cups powdered sugar
1/2 teaspoon apple pie spice
Apple slices, if desired

Steps:

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
In 2-quart saucepan, heat brown sugar, whipping cream and butter to boiling over medium heat, stirring constantly. Boil 1 minute. Remove from heat. Add powdered sugar; stir with wooden spoon until spreadable. Frost cupcakes. Sprinkle with 1/2 teaspoon apple pie spice.

Nutrition Facts : Calories 285, Carbohydrate 45 g, Fat 2, Fiber 1/2 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 189 mg

CARAMEL-SPICE CUPCAKES image

Categories Egg

Yield 24 cupcakes

Number Of Ingredients 11

CUPCAKES
1 box (1 lb 2.25 oz) yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 teaspoon apple pie spice
CARAMEL FROSTING
1 cup packed brown sugar
1/2 cup whipping cream
1/2 cup butter, cut into pieces
3 cups powdered sugar
1/2 teaspoon apple pie spice
Apple slices, if desired

Steps:

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes. In 2-quart saucepan, heat brown sugar, whipping cream and butter to boiling over medium heat, stirring constantly. Boil 1 minute. Remove from heat. Add powdered sugar; stir with wooden spoon until spreadable. Frost cupcakes. Sprinkle with 1/2 teaspoon apple pie spice.