Caramel Apple Cupcakes
Ingredients
For the Cupcakes
2 ½ Cups Cake Flour
1 ½ Cups Granulated Sugar
2 Tbsp. Vanilla Pudding Mix
1 Tbsp. Light Brown Sugar
3 Tsp. Baking Powder
1 Tsp. Ground Cinnamon
1 Tsp. Salt
2 Cups Apple Pie Filling, Chopped
½ Cup Butter, Softened
1 ¼ Cup Milk
1 Tsp. Vanilla Extract
3 Eggs, Beaten
For the Caramel Sauce
1 ½ Cup Light Brown Sugar
½ Cup Heavy Whipping Cream
4 Tbsp. Butter
1 Tbsp. Light Corn Syrup
½ Tbsp. Vanilla Extract
½ Tsp. Salt
For the Frosting
2 ½ Cup Powdered Sugar
¼ Cup Butter, Softened
2 Tbsp. Milk
1 Tsp. Vanilla Extract
Directions
For the Cake
Preheat oven to 350°. Place cupcake liners into cupcake pan. In a large mixing bowl, on low to medium speed, blend all ingredients. Fill each cupcake liner with 2 ½ Tbsp. of batter. Place in oven and cook for 20 minutes or until cake test is passed. Remove cupcakes from pan and allow to cool on cooling rack. Once cooled, cut a shallow hole into the top center of the cupcake. Set aside.
For the Caramel Sauce
Place all ingredients in small pot and cook over medium to high heat, while constantly stirring. Allow sauce to come to a slight boil and reduce heat to low. Continue stirring for 1 minute. Remove sauce from heat and set aside to cool. Once cooled, fill holes in every cupcake with 1 tsp. of caramel sauce. Set aside.
For the Frosting
On low to medium speed, blend all ingredients. Top cupcakes with frosting.
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