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Caramel Apple Cupcakes

By Jennifer Savor the Thyme |

A few days ago I received the latest copy of EveryDay with Rachael Ray and the first page I opened to was a recipe for Caramel Apple Cupcakes. Not only I am a huge fan of caramel but I knew these would be perfect for Apple Week on The Family Kitchen.

The recipe includes fresh apples, brown sugar and a caramel topping made from melting caramel and heavy cream.  The kids and I planned on making the exact recipe for Grandma’s birthday but I found myself to be out of flour (I know, how did that happen?!), I decided to use the lone box of yellow cake mix with grated apple added to the mix.

The cupcakes came out great and the caramel topping was so unique but two words of caution:

1. Eat the cupcakes upside down so the caramel does not get stuck to the roof of your mouth. Once a large piece of the caramel gets stuck to the roof of your mouth, it is a challenge to get it off however, it can offer entertainment to the family 

2. Be sure to store them in a container and do not try to cover them with plastic or wax paper or you will be left with a naked cupcake.

Cupcakes -
Yellow Cake Mix
1 apple, grated

Follow the instructions on the box however fold in the grated apple before dispensing into the cupcake liners.

Caramel Topping – exact recipe is in the October Everyday by Rachael Ray October issue)
Melt caramels with heavy cream and after cooling just 2-3 minutes, spread onto cupcakes.

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About Jennifer Savor the Thyme


Jennifer Savor the Thyme

Jennifer Leal is a stay-at-home mom with two children, ages 5 and 7. Her blog Savor the Thyme, along with her recipes at Babble, focus on family-friendly healthy food and lifestyle.

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5 thoughts on “Caramel Apple Cupcakes

  1. Joseph's Grainery says:

    I heart caramel! These are definitely drool-worthy. :)

  2. anna says:

    can somebody show the recipe for the caramel topping on here?

  3. Dee says:

    An easy way to make caramel topping is to remove the wrapped from a can of sweetened condensed milk and put it in a slow cooker / crock pot for six hours. Pull it out and let the can cool. Pop it open and you have yummy caramel.

    1. Jennifer Savor the Thyme says:

      Hi all – I did not receive permission from the magazine to print the exact recipe however, you basically melt/microwave the caramel candies (the soft ones that are individually wrapped with a touch of heavy cream)

  4. Stephanie says:

    I don’t have heavy cream, would half/half work and how much would I need?

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