Caramel Apple Cream Cheese Frosting
Prep time
Total time
Tart apple and sweet caramel combine in this delicious cream cheese frosting.
Recipe type: Dessert
Serves: 24 cupcakes or 48 mini cupcakes
  • 2 sixteen oz cans Pillsbury™ Supreme Creamy® Cream Cheese Seasonal Frosting
  • 2-3 Tbsp caramel sauce (I used a store-bought ice cream topping, but you could make your own)
  • Lime green gel food coloring
  • M&M's® Pecan Pie flavored for garnish
  • M&M's® Milk Chocolate Harvest for garnish
  1. Prepare a pastry bag with a large round icing tip. The larger, the better.
  2. Place the empty pastry bag inside a tall glass and fold the top of the bag over the rim of the glass.
  3. Bake In The Fun Putting Frosting in a Pastry Bag
  4. If you want to create a marbled effect in the frosting, draw lines or dots inside the bag with the gel food coloring.
  5. Bake In The Fun Make Marble Frosting
  6. Fill the bag with the Pillsbury™ Supreme Creamy® Cream Cheese Seasonal Frosting. Add a small squeeze of food coloring into the glass as you put each scoop of the frosting into the pastry bag. When the bag is full or the frosting is all in the bag, remove it from the glass.
  7. Squeeze the frosting around a bit to help mix up the food coloring. You just want it streaked, not completely mixed; don't squeeze and mix it too much.
  8. Bake In The Fun Frosting In Pastry Bag
  9. Pipe the frosting onto a cupcake, starting at the outer edge and moving inward in a circular pattern, ending with a point in the middle.
  10. Put the caramel sauce inside a zip top bag. Snip off just the very point of one corner of the bag.
  11. Drizzle the caramel sauce on the cupcake. I put it between the lines of frosting, which helped hold it where it needed to be and kept it from dripping all over. If you frost the cupcakes with a knife, you can drizzle little zigzags of caramel sauce on the tops of the cupcakes.
  12. Garnish the tops of the cupcakes with M&M's®.
  13. Bake In The Fun Caramel Apple Cupcakes Horizontal
  14. Place the cupcakes in the fridge until ready to serve.
Recipe by While He Was Napping at