• Prep Time: 20 mins
  • Cooking Time: 24 mins
  • Serves: 24

Caramel Apple Cupcakes

  • Recipe Submitted by on

 Ingredients List

  • Cupcakes:
  • 1 boxed spice cake mix *see note below
  • 3/4 cup Musselman’s Apple Butter
  • 1 cup apples peeled and chopped
  • 1/2 cup oil
  • 3 eggs
  • Cream Cheese Buttercream:
  • 1 cup butter softened
  • 1/2 cup shortening
  • 4 oz cream cheese softened
  • 8 cups powdered sugar
  • 2 tbsp Musselman’s Apple Butter
  • Topping:
  • 1 cup caramel ice cream topping


Mix together the spice cake mix, apple butter, apples, oil and eggs for 30 seconds on low speed and two minutes on medium speed.
Divide the batter between 24 muffin cups that have been lined with cupcake wrappers. Fill each about 2/3 of the way.
Bake at 350 degrees for 20-24 minutes until a toothpick inserted in the middle comes out clean.
Once the cupcakes have cooled, frost them with the cream cheese buttercream (recipe below) leaving a well in the center.
Before serving, warm the caramel ice cream topping in a microwave-safe bowl. Spoon the warm caramel into the well in the center of the frosting and drizzle it across the top.

Cream Cheese Buttercream:
Beat the softened butter, shortening and softened cream cheese until light and fluffy, about two minutes.
Mix in the powdered sugar, one cup at a time.
Add the apple butter and beat until smooth.

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