Apple Butter Cupcakes

Apple Butter Cupcakes – a deliciously simple cupcake recipe using apple butter both in the frosting and cupcake for plenty of apple flavors. Our contributor, Lindsay Conchar, created the recipe.

While it’s not yet the time to start preparing for fall, as we’re basking in the last portion of summer, I have to admit that I’m looking forward to autumn; it’s been so humid here in Georgia lately – ranging between 95 and 100 degrees on most days – that I’m preparing to enjoy cooler temperatures. In addition, apple desserts such as apple picking apple cider and all the other flavors of autumn.

Being close to and in close proximity to the Georgia mountain range, it’s simple for us to go up the mountain and take a trip to the orchards for apple picking. It’s always enjoyable, with plenty of apples that are fresh and plenty of cider apples to play around. Also, it’s the season when I begin to appreciate the idea of cinnamon, one of my absolute favorite spices to bake and eat. It’s warm and sweet. Of course, apples and cinnamon were made to be in a relationship.

These cupcakes contain ample apple butter, both in the frosting and cupcakes. This is a great option if you’re eager to bake using apples right now, just before the apple-picking season gets full. Apple butter is one of my top spreads, and it’s perfect with these cakes.

The cupcakes are extremely soft, moist, and light and packed with apple flavor. The frosting is silky and creamy, with a blend of apple and cream cheese butter with a dash of cinnamon to add a touch of warmth. I added dried apple chips, which are great over the top. They were hugely popular! They were adorable and fun! I wanted to share them in the shortest time possible to ensure that I didn’t devour them completely.


A deliciously simple cupcake recipe using apple butter both in the frosting and cupcake for plenty of apple flavors!

  • Author: Lindsay Conchar
  • Yield: 12 -14 Cupcakes
  • Category


For the Apple Butter Cupcakes:

  • Six tablespoons unsalted butter at room temperature
  • 3/4 cups sugar
  • Six tablespoons sour cream
  • One teaspoon of vanilla extract
  • Three egg whites
  • 1 1/4 cups all-purpose flour
  • Two tablespoons of baking powder
  • 1/4 teaspoon salt
  • Six teaspoons applesauce
  • Two tablespoons milk

For the Cinnamon Apple Butter Frosting:

  • 8 ounces cream cheese, room temperature
  • 1/4 cup butter, room temperature
  • 4 1/2 cups powdered sugar
  • 2 Tbsp applesauce
  • 1/4 teaspoon vanilla extract
  • One teaspoon ground cinnamon
  • 1215 dried apple chips


Make the Apple Butter Cupcakes:

  1. Preheat the oven up to 350degF (176degC) and then prepare cupcake pans using cupcake liners.
  2. Within a mixing bowl large enough, mix sugar and butter until light and fluffy, around 3-4 minutes.
  3. Add vanilla extract, mixing until it is well incorporated.
  4. In two separate batches. Mix until together after each. Scrape to the bottom of the bowl when required to make sure that the ingredients are all well-integrated.
  5. Mix the baking powder and flour, along with salt, in another bowl and put aside. Mix applesauce butter with milk into the small measuring cup.
  6. Mix half the ingredients into the batter and stir until blended. Mix in the mixture of apple butter and stir until blended. Add the remaining dry ingredients and mix until thoroughly combined. Scrape into the bowl as necessary to ensure that the ingredients are all well blended.
  7. Fill the cupcake liners approximately halfway. Bake for 17-19 minutes and until the toothpick emerges with some pieces of crumbs.

Make the Cinnamon Apple Butter Frosting:

  1. Mix the butter and cream cheese until smooth and well-mixed.
  2. Mix in about half the powdered sugar to mix until it is smooth.
  3. Add the vanilla extract, apple butter, and ground cinnamon. Mix until it is smooth.
  4. Add the rest of the powdered sugar and mix until it is smooth.
  5. Pipe frosting swirls on cupcakes with the large star tip, and then decorate the cupcakes with dried apple chips.


  • Keep cupcakes in the refrigerator. Serve them at room temperature.

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