Caramel Apple Cupcakes
Caramel Apple Cupcakes are a mouthwatering fall dessert recipe with cream cheese buttercream frosting and warm caramel drizzled on top!
Servings 24 cupcakes
Calories 447kcal
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 tablespoon Musselman’s Apple Butter
Topping
Instructions
Cupcakes
- Preheat the oven to 350˚F. Mix together the spice cake mix, 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˚F for 20-24 minutes until a toothpick inserted in the middle comes out clean.
- Once the cupcakes have cooled, frost them with the cream cheese buttercream (recipe below) leaving a well in the center.
- 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
- 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 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 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground allspice and 1/4 teaspoon ground cloves until combined.
Nutrition
Serving: 1cupcake | Calories: 447kcal | Carbohydrates: 68g | Protein: 2g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Cholesterol: 51mg | Sodium: 292mg | Fiber: 1g | Sugar: 57g
