Wednesday, May 1, 2013

Apple Butter Cupcakes

 I had pinned a recipe for apple butter cupcakes awhile back.  I've been dying to try them for about a week- they've just been on my mind.  When I went to look up the pin, that blog had been deleted.  Sadness.  They had caramel frosting and some kind of filling and I really wanted them.  But I made these instead and if the smell coming out of my oven is any indication, they're going to be fabulous.  It's based off this recipe.



  • 2 1/4 cups all-purpose flour ( I used King Arthur gluten free flour)
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon 
  • 1 teaspoon xanthan gum (if you're making this gluten free)
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup apple butter
  • 3/4 cup milk ( I used almond)

***Cream Cheese Frosting***
  • 8 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla extract
  • 2 cups confectioners' sugar


Heat oven to 350°. Line 24 muffin cups with cupcake papers. In a bowl, combine the flour, baking powder, soda, salt, cinnamon, nutmeg, and ginger. Set aside.
In a mixing bowl with electric mixer, beat 1/2 cup butter with the brown sugar until light and fluffy. Beat in the eggs and vanilla until smooth and creamy. Beat in the apple butter until well blended. Slowly beat in the flour mixture, alternating with the milk. Beat until smooth and well blended.

Fill cupcake papers about 2/3 full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. (I needed 25 minutes at 360 for the gluten free.)  Cool in pan on a rack for 10 minutes. Remove from the pan and cool completely before frosting.

Makes about 18 to 20 cupcakes.

I also decided these cupcakes needed to be filled.  I got a cupcake corer for my birthday that I haven't tried out yet.  I melted a stick of butter with a cup of brown sugar and made caramel, which I used to fill the cupcakes before frosting them.

You should really make these.  Oh my.

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