I had some leftover apple butter from the White Chocolate Macadamia Nut Cookies I made last week, so I added it to my favorite buttercream. It complemented the pumpkin spice cake perfectly! I took these cupcakes to work and everyone LOVED them. These would be great for Thanksgiving dessert or any time.
Pumpkin Cupcakes with Apple Butter Buttercream
adapted from Betty Crocker
- 1/2 cup finely chopped pecans (optional)
- 1 box yellow cake mix
- 1 cup canned pumpkin (not pumpkin pie mix)
- 1/2 cup water
- 1/3 cup vegetable oil
- 4 eggs
- 1 1/2 tsp pumpkin pie spice
- 1 cup caramel bits
- Apple Butter Buttercream (recipe follows)
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat cake mix, pumpkin, pecans, water, oil, eggs and pumpkin pie spice with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in caramel bits. Divide batter evenly among muffin cups (about two-thirds full). *I use a large cookie scoop or ice cream scoop*
Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. Frost with Apple Butter Buttercream.
Apple Butter Buttercream
- 1 cup butter, room temperature
- 6 1/2 cups powdered sugar (may need a little more)
- 1/4 cup apple butter
- 2-4 Tbsp whipping cream
- 2 tsp pure vanilla extract
In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 1/2 cups sugar, apple butter, 2 Tbsp whipping cream, and vanilla; mix until light and fluffy. If necessary, gradually add more powdered sugar and whipping cream to reach desired consistency.
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