Caramel Apple Cupcakes

These cupcakes are perfect for this time of year! They are super easy to make and beyond delicious! They are so moist and flavorful. They really do taste like caramel apples, but are so much easier to eat. If you aren't a fan of caramel, simply omit the last step. These cupcakes are so yummy on their own, they don't need a topping. The nice thing about this recipe is that you probably already have everything you need (minus the caramels) in your kitchen/pantry. This recipe only makes 12 cupcakes...perfect for a snack, playgroup, entertaining, or just because you're craving something sweet. I will most certianly be making more of these.

Caramel Apple Cupcakes (recipe from Rachel Ray magazine)

1 1/4 cups flour

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

2 eggs, at room temperature

1/2 cup packed light brown sugar

1/2 cup vegetable oil

2 teaspoons pure vanilla extract

2 rome apples (about 1 pound), peeled and shredded (I used whatever red apples I had on hand and I shredded them with my cheese grater)

1 1/2 cups chewy caramel candies

1 tablespoon heavy cream

1. Arrange a rack in the upper third of the oven and preheat to 350 degrees. Line a cupcake pan with baking liners. In a large bowl, whisk together the flour, baking powder, cinnamon and salt.

2. In a medium bowl, whisk together the eggs, brown sugar and granulated sugar until smooth. Whisk in the oil and vanilla. Stir into the flour mixture until just combined; stir in the apples. Spoon the batter into the prepared pan until almost full. Bake until golden and a toothpick inserted in the center comes out dry, 25 to 30 minutes. Transfer to a rack to cool completely.

3. In a small, microwavable bowl, combine the caramels and cream. Microwave for 1 minute at medium power, then stir; repeat in 30-second intervals until melted and smooth. Let cool. Spread the frosting generously on the cooled cupcakes. You could also use a double broiler to melt the caramels.