Makers gonna make/bake! Meet Melinda, a classic Betty Maker at heart

A perfect dessert after a day at the apple orchard, these cupcakes feature apple cider and apple sauce in the cake, plus a dash of cinnamon in the batter gives them that unmistakable cozy fall flavor. These cupcakes come together quickly using Betty Crocker™ Super Moist™ Yellow Cake Mix, leaving more time to focus on the topping. Paired with a sweet caramel penuche frosting, decorated with a caramel drizzle, and topped with a slice of dried apple, these treats are the ultimate celebration of the classic caramel apple dessert.

By Melinda Sekela

Updated Sep 24, 2024

  • Prep Time 60 min
  • Total 2 hr 10 min
  • Servings 24

Ingredients

Cupcakes

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

Steps

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Frequently Asked Questions

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.