“Take these extra special cupcakes to your next event and watch how quickly they disappear! With a caramel topping and spice cake base, they’re the perfect mix of two fall-favourite treats.” —Diane Halferty, Corpus Christi, Texas
Preheat oven to 350°. Line 12 jumbo muffin cups with paper liners.
Prepare cake mix batter according to package directions; fold in apples. Fill prepared cups three-fourths full. Bake until a toothpick inserted in centre comes out clean, about 20 minutes. Cool 10 minutes before removing from pans; cool completely on a wire rack.
In a small saucepan, cook caramels and milk over low heat until smooth, stirring constantly. Spread over cupcakes. Sprinkle with pecans. Insert a wooden skewer in each.