Caramel Apple Pie Cupcakes

I've been experimenting with filled cupcakes for many years. One of my most popular flavors is a vanilla cupcake filled with caramel apple pie filling and topped with mascarpone cream. These are so yummy that my friends request the cupcakes whenever we are celebrating something at work.

Start with one batch of vanilla cake batter – There are two ways to accomplish this batter. My favorite is the Perfect Vanilla Cupcakes recipe by Glorious Treats. Glory’s recipe is simple yet delicious.

If, however, you are nervous about making her recipe, you can modify a box cake mix like this:

1 box white cake mix (I prefer Duncan Hines)

3 eggs

2 teaspoons vanilla

1 1/3 cup buttermilk

3 Tablespoons canola oil

Fill paper lined cupcake pans 2/3 full and bake at 350 degrees about 12-14 minutes (cake should spring back when gently pressed). Cool on a rack, then chill for 20 minutes.

Caramel Apple Filling

1 can apple pie filling

15-20 Kraft caramels

2 Tablespoons cream (heavy or whipping)

Chop the apples in the pie filling until they are small bits.

Unwrap the caramels and put them in a microwave safe bowl with the cream. Microwave on high for 30 seconds, stir and microwave in 10 second intervals stirring each time until melted. DO NOT WALK AWAY FROM THIS OR OVERCOOK IT! It can become a smoky mess, fast. Stir the melted caramel and the apple pie filling together.

 When the cupcakes have been chilled, remove them from the fridge. Cut cone shaped pieces from the tops of the cupcakes and cut the points off of the cones. Reserve the tops of the cupcakes. Spoon the caramel apple filling into the holes and cap them with the tops.

Chill the cupcakes while you make the frosting.

 Mascarpone Cream Frosting

 1 cup whipping cream (chilled)

 8 oz tub Mascarpone cheese (stirred)

 3/4 cup powdered sugar

  Start whipping the cream, just until the cream starts to look less shiny and is about to thicken. Add the Mascarpone and beat until mixed together. Start adding the powdered sugar and beat until the mixture is thick and holds its shape.

 Using a 2D decorating tip, frost the cupcakes.

  The cupcakes can be stored in the fridge or the freezer. These really do freeze beautifully.

  Happy Baking!!!