



This recipe was created as a spin on carrot cake, with grated apples in place of the carrots. Caramel filling in the middle and vanilla bean cream cheese frosting on top really puts these fall cupcakes over the top. If you’re not a fan of cupcakes, you can find similar flavors in this Apple Bundt Cake with Caramel Glaze. Or, try a Caramel Apple Poke Cake for a truly decadent dessert. Tender apple cake is filled with homemade caramel pudding, then topped with a whipped brown sugar cream cheese frosting.

Tip and tricks for caramel apple cupcakes To create tender and moist cake

Be sure to avoid over mixing the batter. Otherwise, the apple spice cupcakes will come out dense and chewy. Also, remove the cupcakes from the oven as soon as possible after the baking time noted in the recipe. If they seem slightly under baked, don't worry; they’ll continue to cook while they cool in the pan.

Theseare moist cake with caramel inside and cream cheese frosting on top. Make these filled cupcakes in under an hour!





Making the caramel filling

As you cook the caramel, keep an eye on the mixture because it can burn quickly. To prevent it from burning on the bottom of the pan, remember to stir constantly. When it's ready, the consistency should be thin enough to drizzle, but not so thin that it’s absorbed into the cake.





How to fill cupcakes There are two easy ways to make filled cupcakes, depending on what kitchen tools you have available. First, remove a piece from the center of the cupcake, then pipe in the caramel sauce. Use a piping bag to squeeze the caramel in, or make your own by snipping a corner from a Ziploc bag. With a paring knife: Use the tip of the knife to cut a cone into the center of the cupcake, then cup off the point of the cone to make a flat piece.

Once you’ve filled the cupcake, place the flat piece on top so you have a smooth piping surface for the frosting.