Caramel Apple Pie Cupcakes
Caramel Apple Pie Cupcakes: Layers of vanilla and toffee cupcakes with dulce de leche and apple pie filling tucked in between and topped with a cinnamon cream cheese frosting.
This cupcake in a jar dessert brings it! Normally when I make dessert for a dinner party I make three kinds. I know a little too much but I like my guests to have a variety to choose from. This dessert can stand on it’s own! Filling and satisfying. With a total of 1 1/2 cupcakes per dessert. Add the lid for a delicious cupcakes to go party favor!
NOTE: If you are having a hard time finding toffee bits substitute butterscotch pudding for the vanilla pudding. That should give you a nice caramel flavor. For the topping just heat up some of the leftover dulce de leche and drizzle on top of the frosting. For added flavor add a sprinkle of sea salt on top of the caramel.
Caramel Apple Pie Cupcakes
Layers of vanilla and toffee cupcakes with dulce de leche and apple pie filling tucked in between and topped with a cinnamon cream cheese frosting.
Ingredients
for the Cupcakes:
- 1 white cake mix
- 1 (3.4 ounce) box vanilla pudding mix
- 3/4 cup vegetable oil
- 3 large eggs
- 1 cup water
- 2/3 cup toffee bits
For the Fillings:
- 2 (14 ounce) cans dulce de leche caramel
- 3 (21 ounce) cans apple pie filling
For the Cinnamon Cream Cheese Frosting:
- 1 (8 ounce) cream cheese, softened
- 1/2 cup butter, softened
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 5 cups confectioners' sugar
- 13 half pint jars
Instructions
For the Cupcakes:
- Preheat oven to 350 degrees.
- Line cupcake tins with 20 liners.
- In a large mixing bowl add the cake mix, pudding mix, oil, eggs and water.
- Mix until light and fluffy; fold in toffee bits.
- Fill cupcake liners two-thirds full,.
- Bake 20 to 23 minutes or until a wooden toothpick inserted into the center comes out clean.
- Cool in pan 10 minutes; remove from pan and cool completely on wire rack.
- When cupcakes are completely cooled slice in half horizontally.
NOTE: You may have to trim some around the top edges to fit into the jar.
- Drop half a cupcake into an half pint jar; add 1 tablespoon of dulce de leche and 3 apple pie filling apples.
TIP: If the caramel is too thick (take it out of the can) pop it in the microwave 30 seconds to help drop it into the jar. I heated it enough to pour into a squeeze bottle, let it cool enough so it wasn't steaming hot and squeezed into the jar.
- Add another half a cupcake, dulce de leche and pie filling.
- Top with the last half cupcake, frosting and sprinkle with toffee bits.
For the Cinnamon Cream Cheese Frosting:
- In a medium mixing bowl cream together the cream cheese and butter.
- Whip in the vanilla and cinnamon.
- Add confectioners' sugar ONE cup at a time.
MORE CUPCAKE RECIPES
1. LEMON TRUFFLE CUPCAKE SURPRISE 2. CELEBRATION CITRUS LAYERED CAKES 3. DRUMSTICK CUPCAKES
Yum!! I could go for one of these right now!
That looks amazingly decadent! It is only breakfast time, but there is fruit in it so it’s an acceptable breakfast, right?!
I love the cupcake in a jar….and this great flavor combo!
Dear Sheryl, what a wonderful idea…this sounds so good! I have so many apples that need to be used up and would love making this. xo, Catherine
I just love pretty little desserts in jars! They are so much fun and perfectly portable too. 🙂 These cupcakes look amazing!