Ingredients
1
box (15.25 oz) vanilla cake mix
1
cup water
1/3
cup butter, softened
3
eggs
1/2
cup chopped pecans, toasted
1/3
cup apple butter
1
teaspoon pumpkin pie spice
1/2
cup butter, softened
1
tablespoon apple butter
1
package (8 oz) cream cheese, softened
3
cups powdered sugar
1/2
cup chopped pecans, toasted
Preparation
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
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.
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.
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. Sprinkle each with 1 teaspoon pecans.
