Caramel Apple Cupcakes

Products Used

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Caramel Apple Cupcakes

Ingredients

Cupcakes

1 box white cake mix
1 box (3.4 oz.) instant white chocolate pudding mix
3/4 cup apple cider or juice
1/3 cup oil
4 large eggs
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 cups shredded apples
1 tablespoon all-purpose flour*

Frosting

1 cup unsalted butter, softened
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup caramel topping
2 tablespoons heavy cream
4 3/4 cup Imperial Sugar Confectioners Powdered Sugar

Toppings

1/2 cup caramel topping
2 tablespoons finely chopped peanuts
36 mini Snickers® bites, cut in half

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 325°F. Place 24 cupcake liners in two 12-count muffin tins.
Place cake mix, pudding mix, apple cider, oil, eggs, cinnamon, nutmeg, and cloves in mixing bowl. Beat on low 1 minute, then high 2 minutes.
Stir together shredded apples and flour. Add to cake batter and stir gently.
Spoon cake batter evenly into liners. Bake 22 minutes.
Remove and cool on wire rack completely.
Once cupcakes are cooled, make frosting. Beat butter, vanilla, and salt until creamy. Scrape sides of bowl with spatula, then add caramel and heavy cream and beat again.
Slowly add powdered sugar 1 cup at a time until completely mixed in. Beat on high 1-2 minutes until light and fluffy.
Spoon frosting into disposable piping bag with Wilton icing tip 1M. Swirl on each cupcake.
Top each cupcake with caramel drizzles, peanuts, and 3 candy bars halves.
Store cupcakes in a loosely sealed container.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Jocelyn Brubaker @InsideBruCrewLife.

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