Caramel Apple Cupcakes in a Jar - with yoyomax12

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***NOTE**** This recipe makes enough for 12- 8oz- 1 cup jars.
I make the FULL recipe in the video for the cupcakes (because I didn't want to make a half recipe and have cake mix left over). The rest of my cupcakes went into the freezer.
I make a HALF recipe of the apple filling in the video (6 jars). Below is a FULL recipe (12 jars) If you want a half recipes just cut the amounts in half.
I make HALF recipe in the video for the frosting, below is FULL recipe for frosting.

Cupcakes:
1 orange
1 pkg (16oz) poundcake mix, yellow or white cake mix
(you could use a spiced cake mix, but omit the pumpkin pie spice in the recipe)
2 eggs
1/4 cup butter (room temperature)
1 tsp pumpkin pie spice

Filling:
8 cups chopped peeled apples
12 oz caramel sundae topping
1/4 cup butter

Frosting:
8 oz cream cheese (room temperature)
6 cups confectioner's sugar
2 tsp vanilla extract
2 cups butter (room temperature)

Red coloured granulated sugar
Pretzels or tootsie rolls
Green gumdrops

To make cake:
Zest the orange, set zest aside
Juice orange and place juice in a measuring cup. Add enough water to make 2/3 of a cup.
Combine the cake mix, eggs, juice/water, zest and 1/4 cup butter together, beating on low until combined and then on medium for 2 minutes.
Place batter in muffin cups lined with cupcake liners, you should be able to get at least 18 cupcakes.
Bake at 350 F for about 18 minutes until toothpick inserted in center comes out clean.
Allow to cool.

To make filling:
Melt 1/4 cup butter in a large skillet.
Add chopped apples and cook over medium heat about 5 five minutes, stirring occasionally until almost tender and lightly browned.
Add 1/2 cup ( taken out of the 12oz total) to apples and continue to stir and cook over medium heat until apples are tender (about 10 minutes).
Add in the remaining 8oz (1cup) of the caramel and stir in.
Remove from the heat and allow to cool completely, about an hour.

To make frosting:
Cream the cream cheese and butter together until fluffy and then beat in the powdered sugar and vanilla until frosting is light, fluffy and creamy.

To assemble jars:
Cut cooled cupcakes in half, crosswise.
Place one cupcake half in the bottom of a jar (1 cup jar)
Spoon about 2 tbsp of the filling over the cupcake.
Pipe in about 2 tbsp of the frosting over the apple filling
Top with another cupcake half, followed by more filling and more frosting.
Top with another half cupcake and frost, smoothing the frosting into a round mound shape.
Sprinkle with red coloured sugar and add a piece of pretzel for stem and a piece of gumdrop for a leaf.
Refrigerate until ready to serve.
If you want to add lids to these to bring them somewhere, don't add the final cupcake piece.
I used a tootsie roll for the stem. If your tootsie rolls are too hard to mold, microwave them for just 3-4 seconds and they should soften up.

Recipe found in a Woman's World magazine.

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