Sometimes I go to Pinterest to check out some of the things that I’ve pinned in recent months. I ran across this recipe and thought it would be great to try out on our students at the preaching school. It’s never a problem getting taste testers in that group! I believe it turned out to be a success! I came home with one lone cupcake from the batch.
I had some crockpot applebutter that I made last fall that was used in the filling. Store bought would be totally fine. I followed the original recipe exactly for the cupcake, but made a slight change to the buttercream frosting from the original. It seemed a little too sweet to me, so I added a sprinkle of salt and 2-3 ounces of softened cream cheese. That little extra tang offset some of the sweetness and made a terrific frosting!
So are your Pinterest boards overflowing with great ideas for organizing, decorating, crafting, and baking like mine are?
Ingredients for cupcakes:
- 1 1/2 sticks unsalted butter
- 1 1/2 cups sugar
- 3 eggs
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- 2 1/2 cups flour
- 1 1/3 cups whole milk
- Approximately 3/4 cup apple butter
For the frosting:
- 2 sticks unsalted butter, room temperature
- 2 cups powdered sugar
- 2-3 ounces cream cheese
- 2 teaspoons vanilla extract
- Pecans, toasted
Preheat the oven to 350 degrees.
To make the batter., cream together the butter and sugar until fluffy.
Add the eggs, one at a time, and mix until combined.
Add the baking soda, baking powder, vanilla, and salt and mix for about a minute, on medium high, until creamy.
Add the milk and flour, alternating between the two ingredients (to avoid lumps) until the batter is smooth and everything is well combined.
Fill paper-lined cupcake tins so they’re about 2/3 of the way full.
Make a small crater in the center of the batter and spoon a heaping teaspoon of apple butter into it.
Use the back of a spoon or your finger to gently spread a little bit of the batter over the apple butter (it’s okay if it doesn’t cover it all the way—the batter will back up and around the apple butter).
Bake for about 22-25 minutes, until the cake is golden brown and set.
Allow the cupcakes to cool, while you make the frosting.
For the frosting, whip up the butter until creamy.
Add the powdered sugar a cup at a time, scraping down the sides of the bowl between additions.
Frost the cupcakes, then sprinkle with a little bit of cinnamon.
Top each cupcake with a toasted pecan or two.