Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Appliances_PaniniMaker Appliances_Waffle_Maker Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Biscuits Breads Breakfast Cakes Camping Candy Canning Casseroles Casseroles_Beef Casseroles_Chicken Casseroles_Vegetables Cheesecakes Chowders Christmas Condiments Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Marinades Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Vegetarian Weight_Watchers Wings Wraps

Caramel Apple Cupcakes




Source of Recipe


womansday.com


Recipe Link: http://www.womansday.com/Recipes/Caramel-Apple-Cupcakes

List of Ingredients




1 box (18.5 oz) golden butter recipe cake mix
2/3 cup unsweetened (natural) applesauce
2 tsp ground cinnamon
24 individually wrapped Kraft caramels, unwrapped


Recipe



1. Heat oven to 350°F. Line 24 muffin cups with paper or foil liners (see Before You Start, top left).

2. Prepare cake mix as box directs, substituting the applesauce for the water and beating in the cinnamon. Spoon into lined cups. Gently press a caramel on top middle of each cup (the caramel will sink to the bottom during baking).

3. Bake 20 minutes or until a wooden pick inserted in center of cupcakes comes out clean. Cool in pan on a wire rack 5 minutes before removing cupcakes from pan to wire rack to cool completely.