Caramel Apple Cupcakes
For the Cupcakes:
  • 1 box (18.25 ounce) spice cake mix
  • 1 cup buttermilk or sour milk
  • ⅓ cup vegetable oil
  • 4 large eggs
  • 1 can apple pie filling
For the Topping:
  • 20 caramels
  • 3 tablespoons milk
  • 1 cup finely chopped pecans
  • 18 lollipop sticks
  • ribbon, optional
  1. Preheat oven to 350. Line muffin tins with paper liners and set aside.
  2. Combine cake mix, buttermilk, oil, and eggs in a large bowl. Mix with an electric mixer until moistened, about 30 seconds. Increase speed to high and beat until thick, about 2 more minutes.
  3. Fill the paper liners two-thirds full and dollop a small spoonful of apple pie filling on top. Bake until golden, about 15 to 20 minutes.
  4. Remove the cupcakes from the baking pans. Place on a wire rack and allow to cool completely.
  5. Meanwhile, cook the caramels and milk in a small saucepan over medium heat until smooth. Spread over cupcakes and sprinkle with pecans. Insert lollipop stick into the center of each cupcake.
Recipe by Kitchen Meets Girl at