Description
Indulge in the warm, spiced flavors of autumn with these delightful Apple Butter Cupcakes. Moist and tender, these cupcakes are infused with homemade or store-bought apple butter and topped with a creamy cinnamon frosting for a perfect fall treat.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup apple butter
- ½ cup buttermilk
- For the Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup apple butter
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk
- Pinch of cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract and ½ cup apple butter.
- In a small bowl, whisk together buttermilk.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare the frosting: In a large bowl, beat softened butter until creamy.
- Gradually add powdered sugar, ¼ cup apple butter, and 1 teaspoon vanilla extract, beating until smooth.
- Add milk, 1 tablespoon at a time, until the frosting reaches your desired consistency. Stir in a pinch of cinnamon.
- Once cupcakes are completely cool, frost them generously.
Notes
- For an extra touch of fall flavor, you can add a tablespoon of chopped pecans or walnuts to the batter.
- If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to ½ cup of milk and letting it sit for 5 minutes.
- Ensure all ingredients are at room temperature for the best cake texture.
- Store frosted cupcakes in an airtight container at room temperature for up to 3 days.
- Prep Time: PT20M
- Cook Time: PT20M
- Category: Cupcakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 45g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg