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Apple Pie Stuffed Cupcakes
Apple Pie Stuffed Cupcakes
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Prep Time:
30 minutes
Total Time:
1 hour 10 minutes
Irresistible apple pie cupcakes with caramel drizzle and homemade frosting, filled with apple pie goodness. Addictively delicious!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 3/4 cup from 1 can (21 oz) apple pie filling, chopped
  • 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:
  • Preheat the oven to 375°F (350°F for dark or nonstick pans) and line 22 regular-size muffin cups with paper baking cups.
  • Prepare and bake the cake mix according to the instructions on the box to make cupcakes. Allow them to cool in the pans for 10 minutes, then transfer them to cooling racks. Let them cool completely, which usually takes about 30 minutes.
  • Using a 1-inch round cookie cutter or the wide end of a decorating tip, hollow out the center of each cupcake about 1-inch deep. Use a small metal spatula or fork if needed to assist in removing the centers (save them for snacking). Fill each cupcake with 2 heaping teaspoons of pie filling.
  • In a chilled medium bowl, whip together whipping cream, powdered sugar, and vanilla until stiff peaks form. Transfer the whipped cream mixture into a decorating bag with a medium star tip and swirl decoratively on top of each cupcake.
  • Chill cupcakes until you're ready to enjoy them. Top with a luscious caramel drizzle and a generous sprinkle of walnuts right before serving. Keep them covered lightly in the fridge.

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