Obligatory Holiday Cupcakes – Apple Crisp Cupcakes with Caramel Frosting

They taste as good as they look!

This is my first post!  Yay!

Enough celebrating… lets get to the cakes, fool.  I love to bake but I don’t really like baking from scratch.  I’m more of a ‘cake mix’ kind of girl.  I started making cupcakes constantly when I learned that you could make diet soda cupcakes and they were delicious and low calorie.  This enabled me – since I’m constantly on a diet – to eat some cake.  This grew into like, a real interest.  I took a cake decorating class at my local craft store.  Thus, I am now an expert.  Just kidding, I’m just some girl who makes cupcakes and obsessively reads  baking blogs.

Anyway, back on Thanksgiving I had two requests for cupcakes – one request for pumpkin cupcakes (the next post… timely, right?) and a baker’s choice.  So I baker’s chose to make Apple Crisp Cupcakes with Caramel Frosting.  This recipe I actually figured out all on my own, so there won’t be a link to my ‘inspiration’ or whatever.  Oh, except for the apple crisp oat topping which I got from Martha Stewart.


1 box yellow cake mix

12oz (1 can) diet cream soda

1/2 granny smith apple, grated

3 packets of instant apple cider mix (or to taste)

Oatmeal ‘Crisp’

3/4 cup all purpose flour

1/4 cup brown sugar

1/2 tsp salt

8 tblsp butter (1 stick)

1 cup oats (not instant!)

Caramel Frosting

4oz cream cheese

1 cup butter

3 cups-ish powdered sugar

1/4 cup caramel sauce

Preheat oven to 350 degrees

Make the oatmeal crisp by combining the cold butter, flour, salt, and brown sugar until coarse crumbs are formed.  Then add oats and combine.  You can use a pastry tool or two knives, I use my fingers to mash it all up cave-man style.

Combine the yellow cake mix and the 12oz of soda.  Grate the granny apple into the batter and stir in the apple cider packets until you can taste the apple.  You don’t want it to be overwhelmingly cake-battery.  You need that apple.

Line 2 cupcake pans with cupcake liners and lightly flatten equal amounts of the ‘oatmeal’ crisp into the bottom of each liner.  Use a scoop or a spoon to evenly distribute batter into the liners.  I use a scoop because I feel like its more baker-y.  I watch a lot of Cupcake Wars, so I know whats up.

Bake the cupcakes for 15 – 17 minutes until a toothpick comes out clean.  These diet soda cakes will be VERY moist.  Like very very moist.  Don’t try to make a real cake out of this kind of batter or it will fall apart.  Don’t say I didn’t warn you because I totally did.  Just now.

While the cupcakes are baking combine the cream cheese, butter, and caramel using a mixer until its smooth and creamy.  I guess about 5 minutes?  Then stir in the powdered sugar until its thick enough to withstand the piping process.  You want to be careful with the powdered sugar because combining the caramel and the sugar makes for extremely SWEET frosting.  Like whoa, ya’ll.  Don’t be afraid to add more caramel and balance it all out.

When the cupcakes are done, let them cool completely.  Then pipe on your frosting and eat.  The oatmeal crisp on the bottom is kind of bland so it adds a real balance to the apple cake and sweet caramel frosting.

OMG my first post!

Recipe for Martha Stewart Apple Crisp – you should make this too.  Its so good.



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