This recipe was kind of an experiment for me and it turned out really good. These cupcakes are wonderful with coffee and your friends and family will love them. They could be served with ice cream on top for a great dessert, too.
1 Duncan Hines Signature Spice Cake Mix (16.5 ounce)
1 cup milk
1 cup oil
1 apple, grated or shredded or 1 cup
1 cup raisins, Optional
1 stick butter or margarine, or 1/2 cup or 8 tablespoons, melted
1 cup brown sugar
1/2 teaspoon ground cinnamon
2 small apples
Nuts (I used pecans)
Melt your butter and brown sugar and cinnamon for the topping either on top of the stove or in the microwave. I did mine in the microwave for about 1 minute. Set aside. Mis together the cake mix, eggs, milk and oil with a mixer. Fold in grated apple and raisins. Spray your cupcake pan with cooking spray. (I used a large six cup pan. You can try this in the 12 cup if you want) Put 1 tablespoon of the brown sugar and butter mixture in the bottom of each cup. Add about a tablespoon of chopped nuts and a couple slices of peeled apple. Fill the cup about half full with the cupcake mixture. Bake in preheated 350 degree oven for 30-35 minutes checking for doneness as ovens vary. (If using 12 cup pan your time will be approximately 20-25 minutes) Remove from oven and let cool about 10 minutes. Remove by running a knife around the sides and lifting out of the pan. If some of the topping stays in the pan just put on top of the cupcakes. Makes 15 large cupcakes or should make about 25 small ones. Enjoy!
Note: I tried putting the nuts in the pan first and then the apple slices. Then, I tried putting the apple slices in first and then the nuts. You can look at my photo and you will see 3 of each. I thought they looked much better if you put the nuts in first. It was fun experimenting with these. I made some with raisins and some without.
Don’t forget to check out these recipes:Raisin Cupcakes with Caramel Frosting Pineapple Upside Down Cupcakes Red Velvet Cupcakes Love these recipes? Click the picture to order my “Sweet Things” Cookbook:
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