Caramel Apple Butter Cupcakes are an easy fall dessert made with apple butter–infused cupcakes and a rich caramel apple cream cheese frosting, perfect for Halloween, Thanksgiving, or cozy fall gatherings. This semi-homemade cupcake recipe uses simple ingredients, delivers big apple-caramel flavor, and looks bakery-worthy with a caramel drizzle and chopped nuts.
Caramel Apple Butter Cupcakes are one of those fall desserts that feel a little fancy but are surprisingly easy to make. They have all the cozy flavors you want this time of year, warm apple notes, rich caramel, and a soft, moist cupcake that tastes like it came straight from a bakery.
These cupcakes are perfect for fall parties, Halloween desserts, Thanksgiving tables, or anytime you want a seasonal treat that feels special without being complicated. Thanks to store-bought apple butter and a boxed cake mix, the cupcake batter comes together in minutes, but the flavor tastes completely homemade.
I grew up eating apple butter on toast, and once I started baking with it, I was hooked. Apple butter adds a deep, concentrated apple flavor that works beautifully in cakes and cupcakes. It also helps keep the cupcakes moist while adding that unmistakable fall taste.
The caramel apple cream cheese frosting really takes these cupcakes over the top. It is smooth, creamy, slightly tangy from the cream cheese, and perfectly balanced with caramel and apple butter. Fair warning, this frosting recipe makes a generous amount, which is great if you love tall swirls of frosting, but you can easily cut it in half if you prefer a lighter topping.
Finished with a drizzle of caramel and a sprinkle of chopped nuts, these Caramel Apple Butter Cupcakes are festive, flavorful, and guaranteed to impress.
What I Love About This Recipe
- You can customize the toppings with your favorite nuts or skip them altogether for picky eaters.
- These cupcakes are packed with fall flavor thanks to apple butter and caramel, making them perfect for Halloween, Thanksgiving, or fall parties.
- The cupcake batter uses a cake mix, which keeps the recipe quick and easy while still tasting homemade.
- The cream cheese frosting is rich, smooth, and pairs perfectly with the apple flavor without being overly sweet.
Equipment You May Need
- Pastry Bag or Offset Spatula – For frosting the cupcakes neatly.
- Muffin Pans – To bake the cupcakes evenly and get a consistent size.
- Paper Cupcake Liners – For easy removal and cleanup.
- Electric Mixer – Helps quickly mix both the batter and frosting until smooth.
- Mixing Bowls – One for the cupcake batter and one for the frosting.
Ingredients
Cupcakes
- Yellow Cake Mix – Creates a soft, fluffy base and keeps the recipe quick and simple.
- Apple Cider – Adds extra apple flavor and moisture to the cupcakes.
- Eggs – Help bind the batter and give the cupcakes structure.
- Apple Butter – Brings rich apple flavor and a hint of spice to the cupcakes.
Frosting
- Cream Cheese – Adds tangy richness and balances the sweetness of the caramel.
- Unsalted Butter – Creates a smooth, creamy frosting texture.
- Caramel Ice Cream Topping – Provides that classic caramel apple flavor.
- Apple Butter – Reinforces the apple flavor in the frosting.
- Powdered Sugar – Sweetens and thickens the frosting.
Optional Toppings
- Caramel Sauce – For drizzling over the finished cupcakes.
- Chopped Nuts – Add crunch and contrast, such as walnuts, pecans, or peanuts.
How to Make Caramel Apple Butter Cupcakes
Step One: Prep the Oven and Pans
Preheat the oven to 350°F and line two muffin pans with paper liners or lightly spray with nonstick cooking spray.
Step Two: Make the Cupcake Batter
In a large mixing bowl, combine the cake mix, apple cider, eggs, and apple butter. Mix with an electric mixer on medium speed for about 2 minutes until smooth and well combined.
Step Three: Fill and Bake
Divide the batter evenly between the prepared muffin cups, filling each about two-thirds full. Bake for 19–23 minutes, or until a toothpick inserted into the center comes out clean.
Step Four: Cool Completely
Remove the cupcakes from the oven and transfer them to a wire rack. Let them cool completely before frosting so the frosting does not melt.
Step Five: Make the Frosting
In a large bowl, beat the softened cream cheese and butter together until smooth and creamy with no lumps. Add the caramel and apple butter and mix until combined, then slowly beat in the powdered sugar until the frosting is smooth and fluffy.
Step Six: Frost and Garnish
Frost the cooled cupcakes using a pastry bag or knife. Warm the remaining caramel slightly until drizzleable, then drizzle over the cupcakes and sprinkle with chopped nuts if desired.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- Serve these cupcakes slightly chilled or at room temperature for the best texture.
- Pair with hot coffee, apple cider, or chai tea for a cozy fall dessert.
- Add a small scoop of vanilla ice cream on the side for an extra indulgent treat.
Quick Tips for Best Results
- Make sure the cream cheese and butter are fully softened before making the frosting to avoid lumps.
- Let the cupcakes cool completely before frosting so the frosting does not melt.
- Use thick caramel sauce for the best drizzle and flavor.
- If the frosting feels too soft, chill it briefly before piping.
Caramel Apple Butter Cupcakes FAQ
How should I store Caramel Apple Butter Cupcakes?
Store the cupcakes in an airtight container in the refrigerator because of the cream cheese frosting. Let them sit at room temperature for a few minutes before serving.
Can I freeze Caramel Apple Butter Cupcakes?
You can freeze the unfrosted cupcakes for up to two months. Thaw completely and frost before serving for best results.
How long will Caramel Apple Butter Cupcakes last?
They will last about 3 to 4 days in the refrigerator when stored properly.
Substitutions?
Apple juice or water can be used instead of apple cider, though the apple flavor will be milder. You can also use different nuts or skip them entirely.
Can I use low-fat ingredients?
Low-fat cream cheese can be used, but the frosting may be slightly softer and less rich.
What else can I add to this recipe?
A pinch of cinnamon or apple pie spice in the batter adds extra warmth. You can also mix chopped nuts into the batter for added texture.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – You will have to substitute quite a few ingredients, including the cake mix, eggs, cream cheese, butter, and possibly caramel ice cream topping.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products, just to be sure though.
Low-Carb – There is a lot of sugar and carbs in this recipe. You could try using low-sugar products and sugar substitutes.
Gluten-Free -Try a gluten-free cake mix and check your other products.
Hope you like these Caramel Apple Butter Cupcakes! If you like caramel apple recipes, you may want to also try my Caramel Apple Bars, delish! And if you’re a cupcake lover, check out my other gourmet cupcake recipes for more great ideas for all sorts of cupcakes.
Caramel Apple Butter Cupcakes
Ingredients
Cupcakes:
- 15.25 ounce yellow cake mix (box)
- 3/4 cup apple cider
- 3 large eggs
- 1/2 cup Apple Butter
Frosting:
- 24 ounces cream cheese (24 ounces equals 3 – 8 ounce blocks) softened to room temperature
- 1 1/2 cups unsalted butter (1 1/2 cups = 3 sticks) softened to room temperature
- 1/4 cup caramel ice cream topping (thick caramel works best)
- 1/4 cup apple butter
- 6 cups powdered sugar
Topping (optional):
- 1/2 cup caramel ice cream topping (thick caramel works best)
- 1 cup finely chopped nuts (such as walnuts, pecans, or peanuts)
Instructions
- Preheat oven to 350 degrees F. Line 2 muffin pans with paper baking liners or spray pans with nonstick spray.
- In a large mixing bowl mix together cake mix, cider, eggs, and 1/2 cup apple butter with electric mixer on medium speed for 2 minutes. Spoon batter evenly into prepared pans so that each cup is about 2/3 full.
- Bake cupcakes for about 19-23 minutes or when toothpick inserted in the center comes out clean. Place on wire racks and cool completely.
- To make frosting, mix together cream cheese and butter in large mixing bowl until well combined and lumps are all gone. Mix in 1/4 cup caramel and apple butter until well combined. Slowly mix in powdered sugar until well combined. Frost cupcakes as desired with pastry bag or knife.
- If desired, warm remaining 1/4 cup of caramel in microwave for 15 seconds or until drizzling consistency. Cool slightly then drizzle over cupcakes. Sprinkle nuts on top. Store in refrigerator until ready to serve.
Notes
- Make sure cake mix is same size, or results will vary.
- For frosting, make sure cream cheese and butter are at room temperature and soft otherwise frosting will be lumpy.
- The frosting recipe makes a lot of frosting. If you don’t want to top the cupcakes with so much frosting, cut the ingredients in half.
- Instead of cider you can substitute apple juice or water but results will vary.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
I made these cupcakes hoping that they would be good for thanksgiving dinner. It is currently Wednesday night at 11:00 and these cupcakes were fucking nasty. I now have to throw this shit out and change my idea for the dessert. It was like eating straight up apple cider vinegar. My entire family tried it and had to spit it out. (I had 6 different people try it, and ALL of them spit it out). DO NOT make these cupcakes.
Ummm there is no vinegar in these cupcakes. Did you use apple cider vinegar instead of APPLE CIDER?
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I’m dead. 😂
Thanks Marie Callender
😂😂
Who would put Apple cider vinegar in cupcakes? 😂😂😂
Sharon…
The frosting ingredients say 1/4 Musselman’s Apple Butter. 1/4 what, please? Jar, cup, teaspoon? I’m excited to try this recipe!
Yikes, thanks for catching that! It should be 1/4 cup. I just updated. Thank you!
Do we use the ingredients listed on the cake box mix in addition to your eggs and apple cider etc? I know the boxes call for water oil and eggs so wondering if it’s 6 eggs for example instead of 3.
No, you do not need the ingredients listed on the box. Just use the cake mix in addition to the ingredients listed in the recipe.
What can we substitute the apple butter with? I live overseas and it is impossible to find apple butter and apple cider :(
I want to make this recipe. Please help
HI! Oh no, you can’t get apple butter? Well, unfortunately it has a very unique taste and consistency. You could make your own or you could substitute cinnamon applesauce.