Water, vegetable oil and eggs called for on cake mix box
1 3/4
cup from 1 can (21 oz) apple pie filling, chopped
Topping
1 1/2
cups heavy whipping cream
1/4
cup powdered sugar
1
teaspoon vanilla
1/4
cup caramel topping
1/4
cup finely chopped walnuts, if desired
Instructions
Step
1
Heat oven to 375°F (350° for dark or nonstick pans). Place paper baking cup in each of 22 regular-size muffin cups.
Step
2
Make and bake cake mix as directed on box for cupcakes. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.
Step
3
With 1-inch round cookie cutter or wide end of decorating tip, cut out center of each cupcake about 1-inch deep. Use small metal spatula or fork to help remove center if necessary. (Reserve center pieces for snacking.) Fill each cupcake with 2 heaping teaspoonfuls pie filling.
Step
4
In chilled medium bowl, beat whipping cream, powdered sugar and vanilla to stiff peaks. Place whipped cream mixture in decorating bag fitted with medium star tip. Pipe decorative swirl on top of each cupcake.
Step
5
Refrigerate cupcakes until ready to serve. Drizzle with caramel topping, and sprinkle with walnuts just before serving. Store loosely covered in refrigerator.
Did you know there are two types of apple pie filling? One is the regular commonly available filling which we used in this recipe. The other is a premium or more fruit filling. The premium or "more fruit" filling contains more fruit and less sauce than the regular type filling.
If you don't have a 1-inch cookie cutter or decorating tip, a melon baller can be used to remove centers of cupcakes.
In a rush? Skip piping the topping on the cupcakes, and spread it on instead.
