Get a taste of Fall with these apple cider cupcakes with caramel frosting. Made from boxed cake mix, apple pie filling, and dulce de leche, you'll get delicious caramel apple flavors with very little effort.
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.
Caramel 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.
Serve immediately or keep the cupcakes stored in the fridge until ready to eat.
Notes
Various types of canned apple pie filling can be used.Look for smaller count boxes of Apple Cider Drink Mix at stores like Dollar Tree for cost savings.Cupcakes can be stored in a covered container in the fridge for 3-4 days.Freeze cupcakes in a single-layer airtight container for up to 3 months. Thaw at room temperature or in the fridge before eating.