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Tuesday, November 8, 2011

Pumpkin Cupcakes with Apple Butter Buttercream

Pumpkin Cupcakes with Apple Butter Buttercream

These cupcakes are a great way to enjoy pumpkin.  They are super moist and full of great flavor.  The cupcakes couldn't be easier.  I used a box of yellow cake mix, canned pumpkin and pumpkin spice.  The pumpkin added a nice color and kept the cupcakes really moist.

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

Pumpkin Cupcakes with Apple Butter Buttercream
adapted from Betty Crocker
(Printable Recipe)

  • 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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  1. LOVE the little pumpkin plate! Where can I find those?

  2. Yumm! That cupcake looks delish.

  3. Donna - I got the pumpkin plate from pampered chef

  4. The buttercream frosting sounds amazing! I love apple butter!

  5. Something with Butter in the title 2 times has to be good.

  6. Oh I love them, they look so good!
    Have a nice day!

  7. These sound fabulous! I love the apple butter in the frosting!!

  8. Yay for apple butter buttercream frosting! :)

  9. Would these have to be refrigerated?

  10. These are excellent! I couldn't find any caramel bits at the grocery store I stopped by, so I omitted them. I brought half of the cupcakes to work this morning and my boss ate 4 of them before 8:30am.. lol. All of my co-workers requested that I bring them to our Thanksgiving meal.

  11. These look fantastic and I think I will make them for the dessert tray at Thanksgiving. I shared your post on my blog this week...



    The Rickett Chronicles

  12. this looks delish. My question is what size tip did you use to frost the cupcakes ? I need to step up and make mine prettier ! Please let me know. denisecott@yahoo.com

    1. I always use the Ateco 827 tip for cupcakes


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