Apple Butter Cupcakes with Caramel Cream Cheese Frosting

You can never have too many American recipes, so give Apple Butter Cupcakes with Caramel Cream Cheese Frosting a try. This recipe serves 7 and costs 90 cents per serving. Watching your figure? This lacto ovo vegetarian recipe has 601 calories, 5g of protein, and 16g of fat per serving. This recipe from Baked by Rachel has 230 fans. Head to the store and pick up baking soda, apple butter, caramel, and a few other things to make it today. It works well as a very affordable side dish. From preparation to the plate, this recipe takes around 25 minutes. Taking all factors into account, this recipe earns a spoonacular score of 16%, which is not so tremendous. Similar recipes include Apple Cupcakes with Cream Cheese Caramel Frosting, Apple Cupcakes with Cinnamon Cream Cheese Frosting and Honey Caramel, and Brown Butter Pumpkin Cupcakes with Caramel Cream Cheese Frosting.

Servings: 7

Preparation duration: 5 minutes

Cooking duration: 20 minutes

 

Ingredients:

1C all purpose flour

1/2C cinnamon apple butter

1/4 tsp baking powder

1/2 tsp baking soda

Caramel squares for topping

3Tb caramel sauce*, room temperature

1/2 tsp cinnamon

6oz cream cheese, softened

1 large egg

1/4C granulated sugar

1/4C light brown sugar

4C powdered sugar

1/4 tsp salt

1/4C unsalted butter, softened

1/2 tsp vanilla extract

Equipment:

muffin tray

stand mixer

bowl

oven

toothpicks

wire rack

frying pan

Cooking instruction summary:

Preheat oven to 350F. Prepare a cupcake pan with 7 paper liners.In a large bowl or stand mixer, cream together butter and sugars until light and fluffy. Mix in egg and vanilla, scraping the bowl as needed. Mix in cinnamon, baking soda, baking powder and salt, followed by flour. Mix until smooth and well combined. Finally, mix in apple butter, mixing until fully combined and no streaks remain. Use a large cookie scoop to divide the batter equally between 7 liners, roughly 3/4 full.Bake for 20-22 minutes or until a toothpick inserted comes out clean. Cool in pan for 2-3 minutes, then transfer to a wire rack to cool completely.In a large bowl or stand mixer, beat cream cheese for 30 seconds before adding butter. Beat together until light and fluffy. Add vanilla, followed by 1 cup of powdered sugar at a time until fully incorporated. Add 1 tablespoon of caramel sauce at a time, beating well between additions. Transfer frosting to a large piping bag fit with desired piping tip*. Pipe frosting onto cooled cupcakes. Top off with caramel squares.Store in an airtight container or in the refrigerator.

 

Step by step:


1. Preheat oven to 350F. Prepare a cupcake pan with 7 paper liners.In a large bowl or stand mixer, cream together butter and sugars until light and fluffy.

2. Mix in egg and vanilla, scraping the bowl as needed.

3. Mix in cinnamon, baking soda, baking powder and salt, followed by flour.

4. Mix until smooth and well combined. Finally, mix in apple butter, mixing until fully combined and no streaks remain. Use a large cookie scoop to divide the batter equally between 7 liners, roughly 3/4 full.

5. Bake for 20-22 minutes or until a toothpick inserted comes out clean. Cool in pan for 2-3 minutes, then transfer to a wire rack to cool completely.In a large bowl or stand mixer, beat cream cheese for 30 seconds before adding butter. Beat together until light and fluffy.

6. Add vanilla, followed by 1 cup of powdered sugar at a time until fully incorporated.

7. Add 1 tablespoon of caramel sauce at a time, beating well between additions.

8. Transfer frosting to a large piping bag fit with desired piping tip*. Pipe frosting onto cooled cupcakes. Top off with caramel squares.Store in an airtight container or in the refrigerator.


Nutrition Information:

Quickview
599k Calories
4g Protein
15g Total Fat
112g Carbs
1% Health Score
Limit These
Calories
599k
30%

Fat
15g
24%

  Saturated Fat
9g
57%

Carbohydrates
112g
38%

  Sugar
89g
100%

Cholesterol
70mg
24%

Sodium
300mg
13%

Get Enough Of These
Protein
4g
9%

Selenium
9µg
14%

Manganese
0.24mg
12%

Vitamin A
580IU
12%

Vitamin B2
0.18mg
11%

Vitamin B1
0.15mg
10%

Folate
39µg
10%

Phosphorus
79mg
8%

Iron
1mg
7%

Calcium
57mg
6%

Vitamin B3
1mg
6%

Fiber
0.97g
4%

Vitamin B5
0.37mg
4%

Potassium
121mg
3%

Copper
0.07mg
3%

Vitamin D
0.41µg
3%

Zinc
0.39mg
3%

Vitamin B12
0.15µg
2%

Vitamin E
0.36mg
2%

Magnesium
9mg
2%

Vitamin B6
0.04mg
2%

Vitamin K
1µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Orange Creamsicle Vegan Semifreddo
Panzanella (Bread Salad)
Mexican chicken soup – whole 30
Paleo Pizza Crust
Grilled Flank Steak with Mustardy Potato Salad
Cheesy Prosciutto Sage Potatoes Au Gratin
Grilled Corn with Herb and Garlic Butter
Chunky Greek Salad Topped W/ Sardines
Chocolate Banana Bundt Cake
Cauliflower Enchiladas with Poblano Cream Sauce
Food Trivia

The first soup was made from hippopotamus and dates back to 6000 B.C.

Food Joke

If you enjoy arguing about lunches at 6 AM I can't recommend parenting highly enough.

Popular Recipes
Smores coffee cake

Roxanas Home Baking

Blushing Kiss Martini

Bakers Royale

Maple Wheat Bread

Taste of Home

Turkey Breast Stuffed with Bacon and Cheese

Jo Cooks

Tofu Veggie Stir Fry

Mountain Mama Cooks