In 2012, I was the birthday cupcake champion and made cupcakes for many of my friends. In 2013, my friend Laura was the first lucky (or unlucky) one. Dan didn’t even get birthday cupcakes!
Caramel Apple Cupcakes
Ingredients
- 2 cups peeled and diced apple
- 1 teaspoon cinnamon
- 1 3/4 cups moist-style yellow cake mix
- 1/2 cup fat-free liquid egg substitute
- 3/4 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 3 tablespoons fat-free, low-fate, or light caramel dip
- 2 tablespoons chopped peanuts
Directions
- Preheat oven to 350 degrees. Line a 12-cup muffin pan with baking cups or spray it with nonstick spray.
- In a medium-large bowl, sprinkle apples witjh 1/2 teaspoon cinnamon, and toss to coat.
- In a large bowl, combine cake mix, egg substitute, baking powder, vanilla extract, and remaining 1/2 teaspoon cinnamon. Add 3/4 cup water, and whisk until smooth.
- Stir in cinnamon-coated apples. Evenly distribute mixture among cups of the muffin pan.
- Bake until a toothpick inserted ubto the center if a cupcake comes out clean, 16 to 18 minutes.
- Let cool completely, about 10 minutes in the pan and 30 minutes out of the pan.
- Spread cupcakes with caramel dip, and sprinkle wiht peanuts.
- Enjoy!
MAKES 12 SERVINGS
Amanda’s Rating: 
“Nuts and caramel–optional.”
Dan’s Rating: “No nuts!”
Laura’s Rating (aka Birthday Girl): “Caramel looks yummy. I loved the caramel, but neutral on nuts and apple pieces inside.”
Anonymous Taste Tester #1:“Oooooooh! That’s good!”
Anonymous Taste Tester #2: “Needs more caramel.”
**Taken from 
mealtimemandy 
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