Caramel Apple Cupcakes

I created this mouthwatering fall dessert recipe for Caramel Apple Cupcakes, with cream cheese buttercream frosting and warm caramel drizzled on top, as part of a sponsored post for Musselman’s Apple Butter.

Caramel Apple Cupcakes

My husband and I went on a vacation to North Carolina to celebrate our 20th anniversary. While on vacation, we went to a bakery that sold only cupcakes. They specialize in cupcakes that have a warm sauce that you pour over the cupcake and it melts the buttercream frosting turning it into a really special treat. I was so inspired by all the cupcakes that I had to try some of my own versions.

With the cooler temps and beautiful fall colors on the trees, I am in the mood for apple recipes, so I decided to make Caramel Apple Cupcakes made with easy apple cupcakes, cream cheese buttercream frosting and warm caramel sauce drizzled on top.

Musselman's Apple Butter

As a Musselman’s Apple Butter Ambassador, I knew that Musselman’s Apple Butter, made with American-grown apples, would be the perfect thing to add to this recipe. Apple Butter is more than just a spread! It is a versatile ingredient that can enhance both sweet and savory recipes with it’s great, unique taste. This recipe features Musselman’s Apple Butter in both the cupcakes and the frosting.

Apple Cupcake Recipe

Mix together the spice cake mix, Musselman’s Apple Butter, apples, oil and eggs for 30 seconds on low speed and two minutes on medium speed. Divide the batter between 24 muffin cups that have been lined with cupcake wrappers. Fill each about 2/3 of the way. Bake at 350 degrees for 20-24 minutes until a toothpick inserted in the middle comes out clean.

Cream Cheese Butter Cream

To make the buttercream frosting beat the softened butter, shortening and softened cream cheese until light and fluffy, about two minutes.  Mix in the powdered sugar one cup at a time. Add the Musselman’s Apple Butter and beat until light and fluffy.

How To Swirl Frosting On Cupcake

Once the cupcakes have cooled, frost them with the cream cheese buttercream leaving a well in the center. I used a large open star tip to pipe on my frosting. If you don’t have a tip to use, you can spread the frosting on with cupcakes with a knife or pipe it on using a plastic baggie with the corner snipped off.

Easy Caramel Apple Cupcake

Before serving, warm the caramel ice cream topping in a microwave-safe bowl. Spoon the warm caramel into the well in the center of the frosting and drizzle it across the top.

Warml Caramel Apple Cupcake

The combination of the soft, moist cupcakes with creamy, buttercream frosting and warm caramel on top was fantastic. We shared these cupcakes with my sister and her family and everyone loved them. These Caramel Apple Cupcakes are definitely a new favorite fall dessert!

Caramel Apple Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 24 cupcakes
Ingredients
Cupcakes:
  • 1 boxed spice cake mix (*see note below)
  • ¾ cup Musselman’s Apple Butter
  • 1 cup apples, peeled and chopped
  • ½ cup oil
  • 3 eggs
Cream Cheese Buttercream:
  • 1 cup butter, softened
  • ½ cup shortening
  • 4 oz cream cheese, softened
  • 8 cups powdered sugar
  • 2 tbsp Musselman’s Apple Butter
Topping:
  • 1 cup caramel ice cream topping
Instructions
Cupcakes:
  1. Mix together the spice cake mix, apple butter, apples, oil and eggs for 30 seconds on low speed and two minutes on medium speed.
  2. Divide the batter between 24 muffin cups that have been lined with cupcake wrappers. Fill each about ⅔ of the way.
  3. Bake at 350 degrees for 20-24 minutes until a toothpick inserted in the middle comes out clean.
  4. Once the cupcakes have cooled, frost them with the cream cheese buttercream (recipe below) leaving a well in the center.
  5. Before serving, warm the caramel ice cream topping in a microwave-safe bowl. Spoon the warm caramel into the well in the center of the frosting and drizzle it across the top.
Cream Cheese Buttercream:
  1. Beat the softened butter, shortening and softened cream cheese until light and fluffy, about two minutes.
  2. Mix in the powdered sugar, one cup at a time.
  3. Add the apple butter and beat until smooth.
Notes
If you are unable to find spice cake mix, you can make your own by whisking together one yellow cake mix, 1 tsp ground cinnamon, ½ tsp ground nutmeg, ¼ tsp ground allspice and ¼ tsp ground cloves until combined.
Here are a few more of my delicious recipes featuring Musselman’s Apple Butter:

Apple Creme Brulee | Caramel Apple Truffles | Caramel Pecan Carrot Cake

Image HTML map generator
Share With Your FriendsPin on PinterestShare on YummlyShare on FacebookShare on StumbleUponTweet about this on TwitterShare on Google+Email this to someone

Comments

  1. Dorothy Dunton says

    Hi! My favorite desserts are made with apples, especially in the fall! My best friend sends me cases (yes, cases) of caramel pecan apple butter that is made locally where she lives in Arkansas. OMG is that stuff good! I add it to cakes, muffins and apple pies, n of which last long in my house! 🙂

    • says

      Hi Dorothy! Caramel pecan apple butter sounds amazing! I can see why you have your friend send you cases of it. I’m going to try adding some caramel and pecans to my Musselman’s Apple Butter! ~Tonia

  2. Ginny McMeans says

    That looks like the best apple butter in the world. Love the buttercream you created using it. The whole cupcake screams fall!

    • Tonia says

      Thank you Kacey! I feel very blessed! Ohhhh…I love the sound of apple butter in pancakes! I can’t wait to try that one this fall!

Leave a Reply

Your email address will not be published. Required fields are marked *