Prepare cake batter according to package directions;
fold in apples.
Fill 12 greased or paper-lined jumbo muffin cups 3/4
full. Bake at 350 for 20 minutes or until toothpick
comes out clean.
Cool for 10 mins before removing from pans to wire
racks to cool completely. In a saucepan, cook the
caramels and milk over low heat until smooth. Spread
over cupcakes. Sprinkle with pecans. Insert a wooden
stick into the center of each cupcake.
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