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Spiced Candy Apple Cupcake with Crunchy Caramel Frosting

Course Dessert
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 22 cupcakes
Author Miranda Couse



  • 1 Classic Yellow Pillsbury™ Moist Supreme® Cake Mix
  • 1/2 tsp . ground cinnamon
  • 1 + 1/2 tsp. apple pie spice
  • 3/4 cup Mott's® Apple Sauce
  • 3/4 cup Snapple® Apple
  • 3 eggs
  • 1 tsp . vanilla extract
  • 3/4 cup M&M's® Pecan Pie




  • Preheat oven to 350 degrees. Place cupcake papers in a cupcake pan.
  • In a mixing bowl, add in the boxed cake mix, cinnamon and apple pe spice. Stir to incorporate.
  • Add in the apple sauce, apple juice, eggs and vanilla. Mix for 2 minutes.
  • Scoop the cake batter into the liners. I filled mine almost to the top. There was only a very small space between the batter and the very top.
  • Place 4 - 5 M&M's® on the top of each cupcake.
  • Place in the preheated oven and let bake for 18 minutes. Use a toothpick and make sure it comes out clean before pulling the cupcakes out.
  • Remove from the oven and let cool.


  • In a saucepan, add in the butter and brown sugar. Place over medium heat and let heat until the mixture becomes fluid and starts to bubble.
  • Add in 1/4 cup of the heavy cream and let it heat for another minute.
  • Remove from the heat and place in a mixing bowl. Place in the fridge for about 10 minutes.
  • Add in the powdered sugar, vanilla, and the 2 T. of heavy cream.
  • Beat on low until the mixture comes together.
  • Turn the beater on high and let it whip for 2 minutes. Place in a piping back with a large star tip.
  • Pipe swirls on the tops of the cooled cupcakes. The frosting won't be sticky, so work quickly adding the garnishes on.
  • Add on the caramel squares and M&M's®.