The Best Fall Cupcakes try to pack all the best parts of the season into each delicate, tender bite… and we think they succeed! Deliciously sweet and fragrant spice cake, loaded with juicy apples, for a touch of the old bobbing-for-apples tradition, make these cupcakes really fall-festive! Of course, The Best Fall Cupcakes are frosted, but not with icing. Instead, they feature a rich, buttery caramel topping! Oh yes, this treat is how you welcome the cool weather!

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  • 1 (15.25-ounce) package spice cake or carrot cake mix, plus the ingredients called for on the package
  • 2 cups tart apple, peeled and chopped
  • 20 caramel candies
  • 3 tablespoons 2% milk
  • 1 cup pecans, finely chopped and toasted


Step 1 –Preheat oven to 350 degrees F.

Step 2 –Line two jumbo-sized muffin pans with paper liners.

Step 3 –In a bowl, prepare the spice cake mix batter according to the package directions.

Step 4 –Fold the apples into the cake mix.

Step 5 –Pour the cake mixture into the prepared muffin cups, filling each cup about 3/4 full.

Step 6 –Bake until a toothpick inserted into the center of the cupcakes comes out clean, about 20 minutes.

Step 7 –Transfer the pans from the oven and allow the cupcakes to cool for 10 minutes.

Step 8 –Transfer the cupcakes from the pans to a wire rack to finish cooling, about 30 minutes.

Step 9 –In a small saucepan over low heat, add the caramels and the milk and cook, while stirring constantly, until smooth.

Step 10 –While still warm, spread the caramel mixture over the top of each of the cupcakes.

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Step 11 –Sprinkle the pecans on top of the caramel mixture.

Step 12 –Serve.