1 box yellow cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
1 can (21 oz) apple pie filling
Topping:
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla
1/2 cup caramel topping
1/4 cup finely chopped walnuts, if desired
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, or spray muffin cups with cooking spray. In large bowl, mix cake mix, water, oil and eggs until smooth. Fill cups two-thirds full of batter. Bake 12 to 15 minutes or until cupcakes are set and bounce back when gently touched. Transfer to cooling rack to cool completely, about 20 minutes. Use small round cutter or wide end of decorating tip to cut out center of each cupcake. Fill centers with apple pie filling. In medium bowl, beat whipping cream, powdered sugar and vanilla to stiff peaks. Spoon on tops of cupcakes, or fill decorating bag fitted with star tip, and create decorative swirls. Refrigerate cupcakes until ready to serve. Drizzle with caramel topping, and sprinkle with walnuts just before serving.