Caramel Apple Cupcakes

12 Servings
Prep: 25 min.
Bake: 20 min. + cooling

1 package spice or carrot cake mix (regular size)
2 cups chopped peeled tart apples
20 caramels
3 tablespoons 2% milk
1 cup finely Chopped Pecans, toasted
12 Popsicle sticks

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 inserted near
the center comes out clean. Cool for 10 minutes before removing from
pans to wire racks to cool completely.
In a small 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.
Yield: 1 dozen.


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