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:
covered percent of daily need
