Gluten-Free Caramel Apple Surprise Recipe

I really can’t believe that we are almost to the end of October and Halloween is just next week. 

Are you planning any Halloween parties or going to any parties?  My hubby and I will be hosting our two, 4 year old granddaughters next Saturday night for a sleepover at Granny and Granddad’s house.

We are having a movie night with all the trimmings.  You know, the junk food that their parents don’t let them eat on a regular basis, scary movies in the dark.  Well, not “scary” movies.  I got Disney’s Bedknobs and Broomsticks and Disney’s Alice in Wonderland.  They are only 4 and I’m not a big fan of really scary movies either.

So I was looking for more Halloween recipes and came up with a few that I’ll be giving you over this week, for you to enjoy at you own scary parties. 🙂

Caramel Apple Surprise


  • 1  package Betty Crocker Gluten Free yellow cake mix
  • 2 cups tart apples, peeled and chopped
  • 20 Kraft caramels
  • 3 tablespoons of Milk
  • 1 cup pecans, toasted and finely chopped
  • 12 Popsicle sticks
  • 1 1/4 teaspoon of Cinnamon
  • 1/2 teaspoon cloves

 How to Make Them:

 Set the oven temperature to 350 degrees and allow the oven to preheat.

Line a muffin tin with paper liners

Prepare the cake mix as directed on the box for cupcakes adding the cinnamon and the cloves to dry mix.

Fold the apples into the batter well.

Fill the paper lined muffin cups 2/3 full of the batter.

Bake for 20 minutes or until a toothpick comes out clean.

Remove and cool in the pan for 10 minutes.

Move the cupcakes to a wire rack to continue cooling to room temperature.

Place the caramels into a saucepan.
Pour the milk over the caramels.

Cook the mixture over low heat, stirring frequently, for 10 minutes or until the caramels have melted and are very smooth.

Spread the caramel mixture over the top of the cupcakes.

Sprinkle the top of the cupcakes evenly with the pecans.

Insert a Popsicle stick into each of the cupcakes before serving.

Makes 12 cupcakes

Caramel apples are always a highlight at Halloween yet they can be so messy and for many children very hard to eat.  These cupcakes are less complicated and are a great treat for all your Halloween ghosts and goblins.

 Let me know how your ghosts and goblins liked them.



  1. Erika K says:

    I’ve never tried cupcakes with popsicle sticks, kind of like cake balls?? But I love this idea. My girls are all older than 4, but still plenty messy. Would make a great alternative to the gooey caramel apple situation, especially since they love to *walk around with their food* so much. Yikes.

    Thank you for also working with the gluten free cake mix – it’s smaller than the typical cake mix and I’m glad to see how you worked it into a recipe anyway. Did you work this up from scratch or did you modify something you liked?

    • Mary Blackburn says:

      Glad you liked the recipe Erika. I have to confess I modified an old recipe of my family.

      I wish Betty Crocker would come out with a normal size cake mix. I’m kind of curious as to why they made it smaller.

  2. Catherine says:

    Back in the day, I used to bake a lot of pies. A LOT. Hundreds per day. Of course, they were frozen at the bakery I worked at, so we egg-washed and sugared the top and then baked until golden brown. I never really liked pie then though. I enjoyed pecan pie and pie crust but I was never big on fruit fillings.

    • Mary Blackburn says:

      Until I learned how to make a decent gluten-free pie crust I really missed pumpkin pie and coconut cream pie, but fruit pies were never my favorites either.

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