Caramel Apple Cupcakes

Caramel apples are one of my favorite treats so I loved the idea of trying these caramel apple cupcakes. These were really simple to make and the kids loved helping me. The result was so delicious! Perfect for fall!
Ingredients:
1 package (18-1/4 ounces) spice cake mix or 1 package (18 ounces) carrot cake mix
2 cups chopped peeled tart apples
20 caramels
3 tablespoons milk(I used water, about 1 T. I melted the caramel in the microwave)
1 cup finely chopped pecans, toasted
12 Popsicle sticks(I didn't use these)
Directions
Prepare cake batter according to package directions; fold in apples.
Fill 12 greased or paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a saucepan, cook the caramels and milk over low heat until smooth. Spread over cupcakes. Sprinkle with pecans. Insert a wooden stick into the center of each cupcake.
(I made 24 regular size muffins)

Recipe courtesy of Taste of Home  Pin It

Carrot Cake Cupcakes

I have been meaning to post this since last week when this was the ROTW . I love carrot cake, as does Amber, so when I chose this we both were a little excited. I thought it would be a nice way to get some carrot cake without eating an entire cake (not that I have ever done that ☺) I changed a few things just to help with the calorie count and for taste purposes. I left out the oil and used apple sauce, I used Splenda for baking and I left out the cardamom because I think it does strange things to my mouth. These were so moist and the frosting, while very good, can be done without or you could serve just a little on the side, so spread on it as you eat it. Great recipe and so glad I made them.

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