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A Fall Favorite in my family is my Great Grandmother’s Lazy Daisy oatmeal sheet cake. It was a family staple growing up from the first brisk morning in September through Thanksgiving. Today, I am kicking up the Fall flavor punch in this family favorite with the addition of Mott’s® Apple Sauce, Pillsbury™ Supreme Creamy® Cream Cheese Seasonal Frosting, M&M’s® Pecan Pie and Snapple® Apple with caramel drizzle! I call these Fall Favorite flavor bombs Caramel Pecan Apple Cupcakes! And be sure to enter at the end of this post for your chance to win a KitchenAid Mixer, courtesy of MARS, in their #BakeInTheFunSweepstakes!
Fall Favorite: Caramel Pecan Apple Cupcakes
There are certain flavors that are absolute Fall Favorites! Caramel, pecan, apple and spices like nutmeg and cinnamon, just scream Fall. To get started on our Caramel Pecan Apple Cupcakes, we headed to Wal-Mart to pick up our key ingredients. Both M&M’s® Pecan Pie and Pillsbury™ Supreme Creamy® Cream Cheese Seasonal Frosting are currently in seasonal, specialty sections. You can find them in the Halloween candy aisle and Featured Baking Specials display, respectively. I picked up a Mott’s® Apple Sauce Original 48oz from the bottom shelf in the lunch and snack items aisle, and single bottle of Snapple® Apple on the top shelf in the tea section of the drinks aisle.
Making Caramel Pecan Apple Cupcakes
With my featured ingredients secured, it was time to get baking!
Celebrate Fall Favorites with these flavor-packed Caramel Pecan Apple Cupcakes, featuring M&M's® Pecan Pie
1 c old-fashioned rolled oats
1 1/2 c boiling water
1 1/3 cup all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 c Mott's® Apple Sauce
1 c sugar
1 c packed brown sugar
2 large eggs
1 tsp vanilla
2 cans Pillsbury™ Supreme Creamy® Cream Cheese Seasonal Frosting
1 TBSP Snapple® Apple
1 c caramel melting bits
1 c crushed M&M's® Pecan Pie
Preheat oven to 350 degrees, and line cupcake pan with cupcake wrappers.
Prepare oats by combining them with boiling water. Allow them to stand for at least 20 minutes.
Combine all dry ingredients, and mix thoroughly.
In a separate bowl, combine Mott's® Apple Sauce with sugar and brown sugar. I substitute apple sauce for butter - it works great and eliminates any concerns with texture or temperature of butter, and easily creams with the sugar. It also saves some calories for our delicious topping!
Beat in eggs and vanilla.
Next, fold in oatmeal mixture, and finally, flour mixture.
Using a 1/4 cup measuring cup, scoop batter into cupcake wrappers.
Bake at 350 degrees for 20-24 minutes.
Remove from pan and allow to fully cool before adding topping.
One of our favorite baking secrets is fluffing canned frosting. It's super easy to do. Empty 2 cans Pillsbury™ Supreme Creamy® Cream Cheese Seasonal Frosting into your KitchenAid mixer and beat on high for 2 minutes. It will beat air into the frosting, doubling the volume, and making it easier to pipe onto cupcakes.
Add fluffed frosting to piping bag, and swirl on cupcakes.
Next, combine caramel melting bits and Snapple® Apple in a microwaveable bowl. Heat on high for 1.5 - 2 minutes. Stir until all caramel bits are melted and mixture is smooth.
Allow to cool slightly. Pour into a sandwich bag, close and cut off one corner and drizzle over frosted cupcakes.
Finally, add M&M's® Pecan Pie to a closed sandwich bag, and crush into medium to fine pieces. Sprinkle on top of cupcakes.
More #BakeInTheFun Ideas
Want to check out some more great Fall Favorite recipes? Visit the Mars Wrigley #BakeInTheFun home page for more great recipes, featuring all their fun, Fall flavored product offerings! Which M&M’s® specialty Fall flavor and recipe are your favorite?
Don’t have a KitchenAid mixer to whip your frosting or make your Caramel Pecan Apple Cupcakes? Enter to win one below!
If you enjoyed this post, you can find all our Recipes here, including our family’s Favorite Holiday Cookies and some great Fall Flavored Breakfast Muffins, and our favorites from around the web on our Gotta Eat! board on Pinterest.