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Spiced Apple Cupcakes with Salted Caramel Frosting
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Prep Time:
30 minutes
Total Time:
1 hour 30 minutes
Award-winning cupcakes with caramel apples and a hint of salt, made easy with Bisquick®.
Ingredients:
  • Reynolds™ Baking Cups
  • 1 1/2 cups Original Bisquick™ mix
  • 1/2 cup sugar
  • 1 teaspoon apple pie spice
  • 1/2 cup apple cider or juice
  • 2 tablespoons butter or shortening, softened
  • 1 teaspoon vanilla
  • 1 egg
  • 1 1/4 cups chopped peeled apple (about 1 medium)
  • 3/4 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • 1/4 cup caramel topping
  • 1/4 teaspoon kosher (coarse) salt
Instructions:
  • Preheat oven to 375°F and line 12 regular-size muffin cups with Reynolds Baking Cups.
  • Combine all cupcake ingredients in a large bowl, except for the apple, and beat with an electric mixer on low for 30 seconds, scraping the bowl as needed. Increase speed to medium and beat for 4 minutes, scraping occasionally. Gently fold in the apple, then fill muffin cups about three-fourths full.
  • Bake for 17 to 22 minutes until a toothpick inserted in the center comes out clean. Remove cupcakes from the pan right away and let them cool completely on a rack.
  • Combine frosting and caramel topping in a small bowl until smooth and easy to spread. Frost the cupcakes and finish by sprinkling with kosher salt.

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