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AppleScotch Spice Cupcakes

4 November 2012

These cupcakes taste just like fall, roasted apples and butterscotch and spice. They are absolutely delicious and were a huge hit amongst my coworkers (also, this recipe makes a ton of cupcakes, or one bundt cake, if that’s how you roll).

AppleScotch Spice Cupcakes

Preheat oven to 350 degrees

3-4 baking apples (I used Jonagold)
1 box spice cake mix
1 3.5oz pkg butterscotch instant pudding
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1 1/2 teaspoons vanilla
1 cup applesauce
1 cup greek vanilla yogurt
1 cup sour cream
1/2 cup melted butter
5 eggs, room temperature

Peel, halve, and core the apples. Roast cut-side down, on parchment paper on a rimmed baking sheet, 20-25 minutes, then dice.

While apples are roasting, mix dry ingredients together with whisk, dump in all the wet ingredients and fold in apples.

Bake in lined cupcake tins (makes 18 full size + 12 mini + a little more for, um, tasting), filled 3/4 full of batter. Bake 20 minutes.

Or, if you want to bake it in a bundt, makes sure you grease and flour it well and then bake for 60 minutes.

Butterscotch Buttercream

1/3 cup butterscotch chips
drizzle of heavy cream

Melt in the microwave for 20 seconds at a time, stirring in between, until it’s nice and creamy. Salt to taste (you want it salty-ish.)

1/2 cup butter, softened
1 teaspoon vanilla
1 teaspoon butter flavoring
1/4 teaspoon salt
4-5 cups powdered sugar
2-4 tablespoons whipping cream

Cream butter and 1 cup powdered sugar until fluffy. Add scotch ganache, butter flavor, vanilla, and salt. Mix well. Add powdered sugar, 1 cup at a time, until desired consistency. Add cream to thin when necessary.

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