Apple cider cupcakes with caramel frosting are fall cupcakes using cake mix, apple pie filling, and dulce de leche to give a delicious caramel apple flavor with very little effort.
Cupcakes 1 packet Apple cider drink mix 1 can Apple pie filling (20oz) 3 large Eggs ⅓ cup Vegetable oil 1 box Yellow cake mix (15.25oz) 1 ½ teaspoon Apple pie spice
Frosting 1 can Dulce de leche (13.4oz) 1 block Block cream cheese, softened (8oz) 1 tub Whipped topping, thawed (8oz)
Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and set it aside.
Open the can of apples and place onto a large cutting board. Dice or chop the apples into smaller pieces. You want them to be ½ an inch in size or smaller. Set them aside.
In a large mixing bowl, whisk together the cake mix, apple cider drinking mix, and apple pie spice, using a whisk.
Stir in the eggs and oil. The batter will be thick.
Add in the apple pie filling and stir to combine.
Scoop the batter into the muffin pan, filling each cup ⅔rds full.
Bake in the oven for 20 minutes or until a toothpick can be inserted and come out clean.
Remove the muffins from the pan and allow them to cool on a wire rack completely before frosting.
Beat the cream cheese and dulce de leche in a mixing bowl until combined.
Add in the whipped topping, 1 cup at a time, and continue to mix until incorporated.
Pipe or spread the frosting onto the cupcakes.