What could be better than something that tastes like apple pie, but is a cupcake? This recipe is much simpler than making an apple pie and is just as tasty. Plus it’s perfect for the spring and summer when caramel apples are at every fair. This recipe is also great for kids who think eating a cupcake upside down is a crazy idea.
1 18.25 oz. box yellow cake mix
1 1/2 sticks unsalted butter, melted
2 cups brown sugar
2 14.25 oz. cans fried apples, drained (Glory Foods makes some canned fried apples if you can’t find them near you)
24 paper muffin cup liners
cooking spray, as needed
Preheat the oven to 350 degrees. While it’s heating up prepare the yellow cake according to package directions and set aside.
Line two sets of muffin tins with paper liners and spray lightly with cooking spray.
Mix melted butter and brown sugar together. Place a full tablespoon of butter and brown sugar mixture into each muffin tin and spread it so it covers the bottom of the paper. Put a couple apple slices in each tin then fill each cup to the top with yellow cake batter.
Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Remove pans from the oven and cool for 10 minutes.
Turn muffin tin over on to a parchment paper-lined tray or other nonstick surface.
Remove the muffin paper from the individual cupcakes while warm to avoid removing the apples accidentally.
Bio: Gina Vasselli is a writer living in Myrtle Beach who works on behalf of several Southern food, shopping and vacation companies. She loves helping people find easy and delicious recipes.