Spiced Apple Cupcakes With Salted Caramel Frosting Recipe

Ingredients

Reynolds™ Baking Cups

1 1/2

                        cups Original Bisquick™ mix

1/2

cup sugar

1

teaspoon apple pie spice

1/2

cup apple cider or juice

2

tablespoons butter or shortening, softened

1

teaspoon vanilla

1

egg

1 1/4

cups chopped peeled apple (about 1 medium)

3/4

                        cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting

1/4

cup caramel topping

1/4

teaspoon kosher (coarse) salt

Preparation

Heat oven to 375°F. Place Reynolds Baking Cup in each of 12 regular-size muffin cups

In large bowl, beat all cupcake ingredients except apple with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fold in apple. Fill muffin cups about three-fourths full.

Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Immediately remove cupcakes from pan to cooling rack; cool completely.

In small bowl, mix frosting and caramel topping until smooth and spreadable. Frost cupcakes. Sprinkle with kosher salt.

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