Fall flavors are the BEST! I received some apple butter, and decided I had to use it somehow when I bake. I had honestly never had apple butter before trying it to get inspiration for a recipe…. and now I love it! This became the perfect autumn cupcake that explodes with warm flavors! The cinnamon vanilla whipped cream on top really brings it all together. I hope you enjoy these as much as I do!
WHAT YOU NEED
Pumpkin Cupcakes
- 1 box yellow cake mix
- 1/3 cup melted butter
- 3 eggs
- 1/4 cup water
- 15 oz. 100% pure pumpkin (I like Libby’s!)
- 1/2 teaspoon pumpkin pie spice
Filling
- Apple Butter – find this in just about any store or Amazon
Cinnamon Vanilla Whipped Cream
- 2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
MAKE THEM
Pumpkin Cupcakes
Preheat your oven to 350 degrees and prep your cupcake tins with liners.
Combine all cake ingredients and mix until just blended. Fill cupcake liners 2/3 full.
Bake 15-21 minutes or until a toothpick comes out clean.
Allow to cool, then core each cupcake, saving the tops.
Fill each core with apple butter, then place the top back on.
Cinnamon Vanilla Whipped Cream
In a COLD mixing bowl, beat whipped cream and powdered sugar until soft peaks form.
Add cinnamon and vanilla and beat until thick and creamy.
Frost each cupcake and garnish with sprinkles.
ENJOY!!
Pumpkin Apple Butter Cupcakes
Ingredients
Pumpkin Cupcakes
- 1 box yellow cake mix
- 1/3 cup melted butter
- 3 eggs
- 1/4 cup water
- 15 oz. 100% pure pumpkin I like Libby's!
- 1/2 teaspoon pumpkin pie spice
Filling
- Apple Butter - find this in just about any store or Amazon
Cinnamon Vanilla Whipped Cream
- 2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
Instructions
Pumpkin Cupcakes
- Preheat your oven to 350 degrees and prep your cupcake tins with liners.
- Combine all cake ingredients and mix until just blended. Fill cupcake liners 2/3 full.
- Bake 15-21 minutes or until a toothpick comes out clean.
- Allow to cool, then core each cupcake, saving the tops.
- Fill each core with apple butter, then place the top back on.
Cinnamon Vanilla Whipped Cream
- In a COLD mixing bowl, beat whipped cream and powdered sugar until soft peaks form.
- Add cinnamon and vanilla and beat until thick and creamy.
- Frost each cupcake and garnish with sprinkles.
Jeni’s Disclaimer: I’m just a regular girl. I love to drink wine while I bake. I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious from the pictures. I create my recipes from inspiration of scents and flavors around me. I also repurpose my grandma’s old recipes. If you love to bake and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.
9 Comments
These sounds so good and the kids will love them.
These look so good. I want to make them.
These look yummy
These look extra yummy. Love the filling and that icing – OMG!!!!
These look and sound delicious!
Thanks for the recipe. I’ve never used apple butter in muffins.
These look absolutely yummy! I am bookmarking this recipe. Thank you for sharing
Pumpkin Apple Butter Cupcakes does sound like a fantastic and tasty treat! I would enjoy trying one.
I love pumpkin and apple butter.