Ingredients
1 package spice or carrot cake mix (regular size)2 cups chopped peeled tart apples (about 2 medium)20 caramels3 tablespoons 2% milk1 cup finely chopped pecans, toasted12 wooden skewers (4-1/2 inch)
Preparation
Preheat oven to 350°. Line 12 jumbo muffin cups with paper liners.
Prepare cake mix batter according to package directions; fold in apples. Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool 10 minutes before removing from pans; cool completely on a wire rack.
In a small saucepan, cook caramels and milk over low heat until smooth, stirring constantly. Spread over cupcakes. Sprinkle with pecans. Insert a wooden skewer in each.
