Apple Butter Cupcakes With Fluffy Cream Cheese Frosting

Frosted apple butter cupcakes on a rack.

Diana Rattray

Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 18 servings
Nutritional Guidelines (per serving)
376 Calories
19g Fat
49g Carbs
5g Protein
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Nutrition Facts
Servings: 18
Amount per serving
Calories 376
% Daily Value*
Total Fat 19g 24%
Saturated Fat 10g 52%
Cholesterol 93mg 31%
Sodium 413mg 18%
Total Carbohydrate 49g 18%
Dietary Fiber 1g 4%
Protein 5g
Calcium 136mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These delicious spiced cupcakes are great for any time of the year, and they're a perfect dessert for a Halloween party or birthday celebration or make them for a weekend treat for your family. Use a spiced apple butter in the recipe, or use homemade apple butter.


  • 2 1/4 cups all-purpose flour (10 ounces)
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup butter (softened)
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup apple butter
  • 3/4 cup milk
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese (softened)
  • 1/2 cup butter (softened)
  • 2 teaspoons vanilla extract
  • 2 cups confectioners' sugar

Steps to Make It

  1. Heat the oven to 350 F.

  2. Line 24 muffin cups with cupcake papers.

  3. In a bowl, combine the flour, baking powder, soda, salt, cinnamon, nutmeg, and ginger. Set aside.

  4. In a mixing bowl with electric mixer, beat 1/2 cup butter with the brown sugar until light and fluffy. Beat in the eggs and vanilla until smooth and creamy. Beat in the apple butter until well blended. Slowly beat in the flour mixture, alternating with the milk. Beat until smooth and well blended.

  5. Fill cupcake papers about 2/3 full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool in pan on a rack for 10 minutes. Remove from the pan and cool completely before frosting.

For the Frosting:

  1. In a mixing bowl with electric mixer, beat the cream cheese with 1/2 cup of butter until light and fluffy, about 5 minutes. Beat in the vanilla. With a mixer on low speed, blend in the confectioners' sugar. Increase the speed to high and beat for 2 to 3 minutes longer, until fluffy.

  2. Frost the cupcakes with a spatula or knife or use a pastry bag and decorating tip.


  • If you must place plastic wrap over the cupcakes, spray it with nonstick cooking spray to keep it from sticking to the frosting.