Gluten-Free Caramel-Topped Apple Cinnamon Cupcakes
- 1 box gluten-free yellow cake mix
For Apple Cinnamon Filling
- 61 g Tree Top Intermediate Moisture Infused Apple Dices (1743)
- 30 g Tree Top Apple Sauce
- 1.50 g cinnamon
- 1.50 g apple pie spice
For Caramel Sauce
- 42 g butter
- 100 g sugar
- 29 g heavy cream
- 2.50 g vanilla
- 1 pinch of salt
Preheat oven to 350°F. Rehydrate apples in Tree Top Apple Juice for at least 5 minutes. Drain well.
Prepare cake mix according to package directions and spray a 12 count muffin tin with cooking spray. Fill each cup ¾ full and set aside.
In a small bowl, combine the apple pieces, apple sauce and spices. Stir well to combine. Place a spoonful of the apple cinnamon mixture on top of each cupcake. Bake cupcakes as directed on package.
While the cupcakes are baking, heat a small sauce pan to medium heat and melt the butter. When butter is completely melted, add the sugar and stir until dissolved. Add the cream, vanilla and salt. Stir well. Bring caramel mixture to a slight boil (about 3 minutes), stirring continuously. Remove from heat and let cool slightly.
When the cupcakes are removed from the oven, drizzle the caramel sauce over the cupcakes and sprinkle with extra sea salt if desired.