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apple butter pecan cupcakes w/caramel butter cream

(2 ratings)
DeeDee2011 avatar
Recipe by
Diane Atherton
@DeeDee2011
PINE MOUNTAIN, GA

Apple butter is a favorite treat for me at breakfast time on a hot buttered English Muffin or a hot buttered biscuit fresh out of the oven. It's also useful in baking cakes and breads, adding moisture and reducing fat. These cupcakes were wonderful even with the very rich frosting. Sorry couldn't reduce the fat there! I used homemade apple butter, but store bought will work just the same. http://www.justapinch.com/recipes/sauce-spread/jam/slow-cooker-apple-butter.html?p=7 Hope you enjoy!

(2 ratings)
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For apple butter pecan cupcakes w/caramel butter cream

  • CUPCAKES
  • 1
    (1 lb 2.25 oz) yellow cake mix
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    ground nutmeg
  • 1/4 tsp
    ground ginger
  • 1/4 tsp
    ground cloves
  • 1 c
    buttermilk
  • 1/3 c
    butter, softened
  • 3 lg
    eggs
  • 1/2 c
    toasted pecans, chopped
  • 1/3 c
    apple butter
  • BROWN SUGAR CARAMEL FROSTING
  • 1/2 c
    dark brown sugar
  • 1/2 c
    butter, melted
  • 6 to 8 Tbsp
    half and half
  • 2 lb
    powdered sugar
  • 1/2 c
    butter, softened
  • 1/4 tsp
    salt, optional
  • 1 tsp
    pure vanilla extract

How To Make apple butter pecan cupcakes w/caramel butter cream

  • 1
    Preheat oven to 350 degrees. Line jumbo cupcake tins with paper liners. This recipe made 10 jumbo cupcakes. (This recipe would make 24 regular size cupcakes, you would need to adjust baking time)
  • 2
    In a large mixing bowl combine cake mix and seasoning; whisk.
  • 3
    Add buttermilk, softened butter and eggs; mix on low with electric hand mixer for 30 seconds. Scrape sides down. Increase speed to medium and beat 2 minutes, scraping sides of bowl as needed.
  • 4
    Stir in pecans and apple butter. Divide batter evenly between 10 muffin cups.
  • 5
    Bake 25 to 30 minutes or until cake tester or wood toothpick inserted in center of cupcake comes out clean. (If baking regular, adjust baking time to 20 to 25 minutes)
  • 6
    Remove from oven; cool for 10 minutes in pan. Remove cupcakes from pan to wire rake and cool completely (about 30 minutes) before frosting.
  • 7
    CARAMEL BUTTER CREAM FROSTING: Combine brown sugar, melted butter and 4 Tbsp of half and half in a microwave save bowl; whisk to combine. Heat on high for about 2 minutes or until mixture comes to a full boil. Watch to ensure mixture does not boil over. I used a large batter bowl.
  • 8
    Remove from microwave; cool for about 15 to 20 minutes.
  • 9
    Place powdered sugar, softened butter and 1 or 2 Tbsp half and half in bowl of electric mixer; mix on low for 1 minute and then increase speed to medium and mix for about 2 minutes. Add vanilla and cooled brown sugar mixture; mix for 4 to 5 minutes. Add additional cream if too dry or additional powdered sugar for a stiffer frosting.
  • 10
    NOTES: there was more frosting than I needed for 10 cupcakes. Would be about right for 24 regular size cupcakes or a 2 layer cake. You could use a spice cake mix, however, you would need to eliminate spices.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Apple Butter Pecan Cupcakes w/Caramel Butter Cream:

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