Apple Butter Pecan Cupcakes

Apple Butter Pecan Cupcakes
80 min.
24
260kcal

Suggestions


Indulge in the delightful flavors of fall with these Apple Butter Pecan Cupcakes! Perfectly moist and bursting with the rich taste of apple butter, these cupcakes are a sweet treat that will leave your taste buds dancing. Each bite offers a harmonious blend of warm spices and the nutty crunch of toasted pecans, making them an ideal dessert for any occasion, from cozy family gatherings to festive celebrations.

What sets these cupcakes apart is not just their delicious flavor, but also their ease of preparation. With just 80 minutes from start to finish, you can whip up a batch of 24 scrumptious cupcakes that are sure to impress your friends and family. The combination of cream cheese frosting and a sprinkle of pecans on top adds a touch of elegance, transforming a simple dessert into a showstopper.

Whether you’re a seasoned baker or a novice in the kitchen, this recipe is approachable and rewarding. The use of a boxed cake mix simplifies the process, allowing you to focus on the fun part—creating a deliciously unique treat that captures the essence of autumn. So, gather your ingredients, preheat your oven, and get ready to enjoy the warm, comforting flavors of these Apple Butter Pecan Cupcakes!

Ingredients

  • 0.3 cup spiced apple butter 
  • tablespoon spiced apple butter 
  • 0.3 cup butter softened
  • 0.5 cup butter softened
  • oz cream cheese softened
  •  eggs 
  • 0.5 cup pecans toasted chopped
  • cups powdered sugar 
  • teaspoon pumpkin pie spice 
  • box vanilla cake donut holes (1 lb 2.25 oz)
  • cup water 

Equipment

  • bowl
  • oven
  • hand mixer
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 350F.
  2. Place paper baking cup in each of 24 regular-size muffin cups.
  3. In large bowl, beat cake mix, water, 1/3 cup butter and the eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup pecans, 1/3 cup apple butter and the pumpkin pie spice. Divide batter evenly among muffin cups.
  4. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  5. In medium bowl, beat 1/2 cup butter, 1 tablespoon apple butter and the cream cheese with electric mixer on medium speed until creamy. Gradually beat in powdered sugar until smooth. Frost cupcakes.
  6. Sprinkle each with 1 teaspoon pecans.

Nutrition Facts

Calories260kcal
Protein3.71%
Fat42.86%
Carbs53.43%

Properties

Glycemic Index
5.71
Glycemic Load
0.15
Inflammation Score
-2
Nutrition Score
3.5799999690574%

Flavonoids

Cyanidin
0.24mg
Delphinidin
0.17mg
Catechin
0.16mg
Epigallocatechin
0.13mg
Epicatechin
0.02mg
Epigallocatechin 3-gallate
0.05mg

Nutrients percent of daily need

Calories:259.92kcal
13%
Fat:12.62g
19.42%
Saturated Fat:6.7g
41.88%
Carbohydrates:35.4g
11.8%
Net Carbohydrates:34.86g
12.68%
Sugar:25.84g
28.72%
Cholesterol:46.95mg
15.65%
Sodium:238.98mg
10.39%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.46g
4.92%
Phosphorus:102.25mg
10.22%
Manganese:0.18mg
8.86%
Vitamin A:356.09IU
7.12%
Selenium:4.64µg
6.62%
Calcium:64.57mg
6.46%
Vitamin B2:0.1mg
6.06%
Folate:19.32µg
4.83%
Vitamin B1:0.07mg
4.47%
Vitamin E:0.55mg
3.63%
Iron:0.63mg
3.47%
Copper:0.06mg
2.85%
Vitamin B3:0.56mg
2.81%
Vitamin B5:0.23mg
2.32%
Zinc:0.33mg
2.23%
Fiber:0.54g
2.15%
Magnesium:7.18mg
1.8%
Potassium:49.68mg
1.42%
Vitamin K:1.49µg
1.42%
Vitamin B12:0.08µg
1.39%
Vitamin B6:0.03mg
1.39%