Do I need to use a piping bag for the frosting?

No, you may use a spatula to spread frosting instead, but we think the star-shaped tip creates extra nooks and crannies for the caramel drizzle to land in.

Can I substitute store-bought caramel sauce for the drizzle?

Yes, just be sure it is the right consistency for creating the zig zap pattern across the cupcake, which may require heating it up. Test out the drizzle on the back of a cup and see if it runs or holds its shape.

How do I store leftovers?

Cupcakes can be made in advance and frosted just before serving. Frosting can be stored up to five days in the fridge or a month in the freezer; just let the frosting come to room temperature before adding to cupcakes. Unfrosted cupcakes also can be stored for a month in the freezer; just let them thaw before frosting.

Double Caramel Apple Cupcakes

Name: Double Caramel Apple Cupcakes
Prep time: 1 h
Total time: 2 h 10 min
Yield: 24
Ingredients: 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix; 1/2 teaspoon ground cinnamon; 3/4 cup apple juice or cider; 1/3 cup unsweetened applesauce; 3 eggs; 1/2 cup butter or margarine; 1 cup packed brown sugar; 1/4 cup milk; 2 cups powdered sugar; 1 cup granulated sugar; 6 tablespoons unsalted butter, room temperature; 1/4 cup heavy cream, room temperature; 1/4 teaspoon fine salt; 24 slices dried apple

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By Melinda Sekela

Updated Sep 24, 2024

Makers gonna make bake. Betty Crocker Maker Melinda taking a bite of chocolate frosted cake.

Meet Melinda, a classic Betty Maker at heart

“I love referring to my vast collection of vintage cookbooks for both classic dishes and offbeat ideas, which I combine with my local and seasonal flair.”

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Double Caramel Apple Cupcakes

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Prep Time 60 min
Total 2 hr 10 min
Servings 24
Ingredients 14

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Ingredients

Cupcakes

1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
1/2 teaspoon ground cinnamon
3/4 cup apple juice or cider
1/3 cup unsweetened applesauce
3 eggs

Penuche Frosting

1/2 cup butter or margarine
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar

Decoration

1 cup granulated sugar
6 tablespoons unsalted butter, room temperature
1/4 cup heavy cream, room temperature
1/4 teaspoon fine salt
24 slices dried apple

Make With

Betty Crocker Cake Mix

Instructions

Step
1

Heat the oven to 350°F (325°F for dark or nonstick pans). Place a paper baking cup in each of 24 regular-size muffin cups. In a large bowl, beat all ingredients for Cupcakes with electric mixer on low speed 30 seconds, then on medium speed 2 minutes.
Step
2

Divide batter evenly among the muffin cups. Bake for 18 to 23 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then remove from pans to a cooling rack. Cool completely, about 30 minutes.
Step
3

Meanwhile, to make frosting, melt 1/2 cup butter in a medium saucepan. Once melted, stir in brown sugar. Heat to boiling, stirring constantly. Lower heat and stir for 2 minutes. Stir in milk and bring back to a boil. Remove from heat and let cool to lukewarm.
Step
4

Transfer the butter mixture to a large mixing bowl and gradually stir in powdered sugar. Place the bowl over an ice water bath and beat the frosting with an electric mixer or whisk until the frosting is smooth and of spreading consistency. Transfer frosting into a piping bag with a star-shaped tip.
Step
5

Prepare caramel drizzle by placing a saucepan over medium heat. Slowly add granulated sugar to the pan, 1/4 cup at a time, waiting for sugar to dissolve before adding more. Stir occasionally until the sugar has become a deep caramel color, then turn off the heat. Slowly mix in the 6 tablespoons butter, 2 tablespoons at a time, then stir in heavy cream and salt. Allow the mixture to cool slightly and then transfer to a squeeze bottle.
Step
6

To decorate cupcakes, pipe frosting in spiral pattern over each cupcake and allow to set for a few minutes. Then, drizzle caramel in zig-zag motion over each cupcake. Finally, top each cupcake with a slice of dried apple, inserted upright.