Apple Spice Cupcakes with Brown Sugar Buttercream

Fall, my favorite time of year, things baked with apples just say “comfort food” to me.

I made a similar cupcake last year with a cake mix, not something that I usually do.  This year I wanted to make these again except from scratch, could it be done?  Of course it can!

The recipe that this is built on was originally a pumpkin spice cake, so I just switched out the pumpkin for apple butter.  I decided that apple butter would give me the most apple flavor, apple sauce doesn’t have enough oomph, and I have a slight aversion to chunks of moist things in my cake, so chopped apple was out.  Lets make these things.

Now get that oven preheated to 350 degrees!

Here is what you’ll need.  I had to buy fancy pants apple butter to avoid high fructose corn syrup, but that’s my issue, you can use whatever brand that you get your hands on, it’ll work just fine, just don’t blame me if you grow a tail!

Now place the vegetable oil, sugar and eggs in a bowl.  With a mixer beat until will combined.

Add the apple butter and again, beat to combine.

Now in a separate bowl combine the flour, cinnamon, allspice, ginger, salt , and baking powder, and baking soda.  Whisk to combine.  Are you smelling those spices, the aroma of fall baking, smells fantabulous!

Now add the dry ingredients all at once to the wet.  This goes together a lot like a quick bread recipe, the texture is similar as well.

Now beat to combine, you should have a nice smooth batter.

Now get out your cupcake/muffin pan, I use the standard size and line them with white papers, I like the white papers, but use whatever color you can get your mitts on.

I fill the cups half way, with about a 1/4 cup of batter.  You can see that I’m using that handy dandy disher, #24 again.  This makes just the right sized cupcake for me, and insures that they are all the same size and cook all at once, and all is right in the world, or at least my kitchen…

Yup that’s a Paula Deen muffin pan, and it’s fabulous!

Now place in your preheated oven, and bake for 15-20 minutes or until they test done.  Remember how we did that?  With a toothpick that comes out clean?  I knew you remembered!

See how great that disher portioned the batter, its consistency like this that feeds my OCD soul.

Now once they have cooled for at least 10 minutes, you can gently remove them from the pan and place them on a cooling rack to cool COMPLETELY, be patient, warm cupcake = melted buttercream, not what we’re going for!

Now just slather on a generous amount of brown sugar buttercream, you can just spread some on with a spatula.

Or you can be a showoff and using a piping bag like I do.

Printable recipe click here

Buttercream recipe click here

  • 3/4 cup vegetable oil
  • 1 1/2 cups sugar
  • 4 eggs
  • 1 1/4 cups apple butter
  • 2 cups all purpose flour
  • 2 teaspoons cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground ginger
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda






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