Apple Spice Cupcakes With
Apple Butter Cream Cheese Frosting
Celebrate the fall season with this incredible recipe for rich apple spiced cupcakes topped with creamy apple butter and cream cheese frosting. These yummy cupcakes are perfect to serve for a tasty treat for the family this fall. The recipes are simple to pull together, even for novice bakers.
Musselman’s Apple butter plays a large role in the cupcake batter as well as the frosting. For those who live near by a farmers’ market, look for your local produce farmers to find homemade apple butter straight from the source. Otherwise, be sure to buy a high quality brand, such as Musselman’s Apple butter for best results. If you have an apple butter recipe of your own, then this recipe is perfect to incorporate your own edition of the sweet, creamy butter.
The recipe makes 20 standard size cupcakes. You can also use mini-cupcake tins and have approximately 48 mini delectable apple spiced bites; awesome for entertaining large groups.
Makes 20 standard size cupcakes | 1 per person
Prep & Bake Time: Approximately 1 Hour From Prep to eating
For the cupcakes:
- 2 1/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon table salt
- 1 teaspoon cinnamon, ground
- 1/2 teaspoon nutmeg, ground
- 1/4 teaspoon ginger, ground
- 1/4 teaspoon cloves, ground
- 1/4 cup unsalted butter, room temperature
- 1/4 cup canola oil
- 1 cup light brown sugar
- 3 Tablespoons molasses
- 2 eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup apple butter
- 2/3 cup whole milk
For the apple butter cream cheese frosting:
- 8 ounces cream cheese, room temperature
- 1/2 cup apple butter
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon, ground
- 1/4 cup sour cream
- 2 2/3 cups powdered sugar, sifted
Make the cupcakes:
- Heat the oven to 350 F. Place liners in 20 standard sized cupcake tins and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices. Set aside.
- In a separate mixing bowl, beat the apple butter, unsalted butter, and sugar for 3 minutes. Scrape down the sides of the bowl and beat for another 2 minutes. The mixture should be light and fluffy at this time.
** You can also use a standing mixer.
- Add the eggs one at a time, thoroughly mixing each egg at a time. Add the canola oil, vanilla, molasses, and milk; beat for 2 minutes.
- Add half of the wet ingredients to the flour mixture and beat on low for 2 minutes. Add the remaining wet ingredients and beat the batter until smooth, about 2 minutes. Make sure to scrape down the sides of the bowl while incorporating the wet and dry ingredients.
- Divide the batter between the lined cupcake tins. Place the cupcake tins in the oven and bake for 18 to 20 minutes. The middle of the cupcake will spring back when ready. Remove the tins from the oven and cool in the pans for 10 minutes.
- Transfer the cupcakes to a cooling rack and continue to cool while you make the frosting.
Make the frosting:
- In a large mixing bowl, or bowl of a standing mixer, beat the cream cheese and apple butter for 3 minutes. Scrape down the sides of the bowl and beat for 2 more minutes. Beat in the vanilla extract, cinnamon, and sour cream and mix for 2 minutes.
- Add half of the powdered sugar and start beating the frosting on low to prevent the sugar from blasting out of the bowl. Once the sugar is half way mixed, increase the speed to medium and beat for 3 minutes.
- Scrape down the sides of the bowl, add the rest of the powdered sugar, and beat on low for 2 minutes. Increase the speed to medium and continue to beat the frosting for 3 minutes. It should be light and fluffy at this time. Place the frosting in the refrigerator for 15 minutes to firm up.
Decorate the cupcakes:
Remove the frosting from the refrigerator. You can use a piping bag and large round tip to create the above picture. For a simple frosting technique, use a rubber spatula and apply about 1/4 of frosting to each cupcake. Place the frosting in the center and spread the amount evenly toward the edges of the cupcake.
Place the cupcakes in a cake container to preserve. Store the cupcakes in the refrigerator for up to 3 days, or serve at once.
** It is important to keep the cupcakes chilled as the frosting is fragile due to the apple butter.