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5 from 1 vote

Apricot Cupcakes with Almond Butter Frosting

I chose to rehydrate apricots and make a puree to give these cupcakes amazing flavor and texture.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: almond butter frosting, apricot cupcake recipe, apricot cupcakes
Servings: 12 cupcakes
Calories: 498kcal
Author: Stef


Cupcake Ingredients

  • 1 C apricot puree see recipe above
  • 1/3 C vegetable oil
  • 2/3 C sugar
  • 1/3 C honey
  • 1/4 C soy milk
  • 1 t vanilla extract
  • 1 1/4 C flour
  • 1/4 t cinnamon
  • 1/4 t nutmeg
  • 1/4 t ground cloves
  • 1/2 t baking soda
  • 1/2 t baking powder

Almond Butter Frosting Ingredients

  • 1/2 C butter softened
  • 1 C almond butter
  • 3 T milk or as needed (I used heavy whipping cream since that's what I had on hand. I'm sure milk would be tasty too, but I wouldn't recommend skim.)
  • 2 C confectioners' sugar


Cupcake Instructions

  • In a medium bowl, stir together apricot, oil, sugar, honey, soy milk, and vanilla.
  • Sift in the flour, spices, baking soda, and baking powder. Do not over-mix.
  • If you have some - add the extra liquid from the reconstituting process. Do not add more than 1/8 C of liquid.
  • Fill cupcake liners 3/4 full.
  • Bake for 20 min at 350 F.

Almond Butter Frosting Instructions

  • Place the butter and almond butter into a medium bowl, and beat with an electric mixer.
  • Gradually mix in the sugar, and when the frosting starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable.
  • Beat for at least 3 minutes for it to get good and fluffy.


Calories: 498kcal | Carbohydrates: 65g | Protein: 6g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 20mg | Sodium: 134mg | Potassium: 222mg | Fiber: 2g | Sugar: 48g | Vitamin A: 305IU | Vitamin C: 2.1mg | Calcium: 101mg | Iron: 1.5mg