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Caramel Apple Cupcakes With Fresh Apples

Name: Caramel Apple Cupcakes With Fresh Apples
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 24
Cuisine: American
Ingredients: 15.25 oz yellow cake mix; 1 cup plain Greek yogurt; 1 cup water; 1 tbsp ground cinnamon; 1 tsp vanilla extract; 1 Granny Smith apple, peeled, cored and diced small; 13.5 oz canned coconut milk, half can; 1/4 cup coconut sugar; 1/2 tbsp coconut oil; 1/8 tsp salt; 8 oz tub lite whipped topping, thawed; 1 cup skim milk; 1 tsp vanilla extract; 1 Granny Smith apple, peeled, cored and diced small; 1 1 oz box sugar-free butterscotch pudding mix; 1 Granny Smith apple, cored and sliced into thin slices

October 30, 2019 by simplylowcal 32 Comments

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Caramel apple cupcakes use fresh Granny Smith apples and are the perfect Fall treat. Complete with a butterscotch and caramel topping.

There is no shortage of fresh Granny Smith apples in this caramel apple cupcakes with fresh apple recipe. They’re in the cupcakes, the frosting, and have a slice on top.

These cupcakes are perfect treat for the family, or to take to any holiday party, especially a Thanksgiving dessert!

What are the benefits of apples?

Apples are extremely rich in important antioxidants, flavonoids, and dietary fiber. There’s truth to the saying “An apple a day keeps the doctor away!”

Why you’ll love this recipe

Fun treat for Fall
Made using fresh apples
Great for parties or for home
Fun to make

Ingredients

What you’ll need to make this recipe.

Yellow cake mix
Plain Greek yogurt
Granny Smith apples
Ground cinnamon
Vanilla extract
Canned coconut milk
Coconut sugar
Salt
Coconut sugar
Lite whipped topping
Skim milk
Sugar-free butterscotch pudding

How to make the caramel sauce for this recipe

1 – Place half of the canned coconut milk, coconut sugar, coconut oil, vanilla extract and salt into a medium saucepan.

2 – Stir the ingredients together and let it all come to a boil.

3 – Once it comes to a boil, lower the heat down to medium and continually stir for about 15 minutes until the caramel thickens.

4 – When the caramel sauce is done, transfer to a bowl so it can cool down.

How to make the cupcakes for this recipe

1 – Preheat the oven to 350 degrees.

2 – Add a dry package of yellow cake mix to a large bowl.

3 – Add in the Greek yogurt, water, ground cinnamon and vanilla. Mix with a hand mixer for about a minute until everything is well blended.

4 – Peel a Granny Smith apple, remove the core, and dice into small pieces. Fold the apples into the cake mix.

5 – Place cupcake liners into cupcake sheet, for 24 cupcakes. Divide the cake batter evenly between the 24 cupcake liners.

6 – Bake for about 25 minutes, or until the center is cooked through. Check center with a toothpick.

How to make the frosting for this recipe

While the cupcakes are cooling:

1 – Place the thawed tub of whipped topping in a large bowl.

2 – Add the vanilla extract, small box of sugar-free butterscotch pudding and skim milk. Mix with a hand mixer for about a minute until everything is well blended.

3 – Peel a Granny Smith apple, remove core, and dice into very small pieces and fold into the frosting. The frosting will be smooth with small chunks of apple.

How to assemble the Caramel Apple Cupcakes

1 – Remove core from one more Granny Smith apple, slicing thin to get about 24 slices and set aside.

2 – Place frosting into a plastic piping bag. Or into a large resealable bag and snip the bottom corner to make a piping bag.

3 – Pipe frosting onto the 24 cupcakes. Top the frosting with a slice of Granny Smith apple.

4 – Using a spoon, drizzle the caramel over each cupcake, covering the apple and frosting. Complete this step when the cupcakes are ready to be served.

Do I need to keep these cupcakes refrigerated?

Yes. After the cupcakes are frosted they need to be kept in the refrigerator. The whipped topping frosting shouldn’t be left unrefrigerated for longer than 2 hours.

How long will cupcakes stay fresh?

Store unfrosted cupcakes in an airtight container for up to 7 days in the refrigerator or on the counter for 2 days.

Calories per serving (1 cupcake): 142

Yield: 24 Servings