I found a new cinnamon apple ice cream topping the other day and I was dying to see how it tasted in cupcakes. Oh boy was it delicious!
1 box Betty Crocker Spice Cake
1/3 cup applesauce
1 1/4 cup water
1 medium apple, peeled and chopped
1 jar apple cinnamon ice cream topping
Pre-heat oven to 350 degrees. In a medium mixing bowl add cake mix, eggs, water, and applesauce. Beat for 3 minutes. Stir in chopped apple. Fill 24 muffin cups 1/4 full with cake batter. Place a teaspoon of apple cinnamon topping in middle of each cupcake. Top with remaining cake batter. Bake for 17-22 minutes or until toothpick poked into side of cupcake comes out clean. Once cooled, top with caramel frosting recipe below.
Betty Crocker's Caramel Frosting:
1/2 cup margarine or butter
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar
Heat margarine in 2-quart saucepan until milted. Stir in brown sugar. Heat to boiling, stirring constantly. Boil and stir over low heat 2 minutes; stir in milk. Heat to boiling; remove from heat. Cool to lukewarm. Gradually stir in powdered sugar. Place pan of frosting in bowl of cold water; beat until smooth and of spreading consistency. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time. Frosts a 13x9-inch cake or fills and frosts two 8-or9-inch cake layers. 15 servings; 185 calories per serving.