Makes 24 cupcakes
3 Granny Smith apples, peeled, cored and diced
1/4 cup caramel flavored syrup, sugar free
1 yellow cake mix, sugar free
1/4 cup vegetable oil
1/2 cup water
Microwave diced apples for 5 to 6 minutes, until they are soft. Smash them with a potato masher and let cool to room temperature.
In a mixing bowl, add cake mix, apples, caramel flavored syrup, eggs, oil and water. Mix on low for 1 minute and mix on medium-high for 2 minutes, scraping the bowl to make sure the batter is completely mixed.
Fill 24 cup cake liners with 2/3 fill of batter and bake at 325°F for 20 to 30 minutes. Use a toothpick to stick in the middle to check for doneness, if the toothpick comes out clean, the cupcakes are baked.
8 oz sugar-free vanilla frosting
2 tbsp plus 1 1/2 tsp of sugar-free caramel flavored syrup
4 1/2 oz jellybeans
Beat frosting with caramel flavoring. Frost cupcakes and sprinkle the tops with jellybeans.