Ingredients

CUPCAKES

1/2 cup unsalted butter, softened

1 cup sugar

1 egg

1 cup MUSSELMAN’S® Apple Butter

1/2 cup plain Greek yogurt or sour cream

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 teaspoon baking powder

1 teaspoon salt

FROSTING

3 Tablespoons unsalted butter, softened

6 ounces cream cheese, softened

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

2 1/4 cups powdered sugar

1 teaspoon vanilla extract

Directions 

For the cupcakes, preheat oven to 350°. 

In a large bowl cream together butter and sugar. Mix in egg, apple butter, yogurt and vanilla. 

In a medium bowl mix together flour, cinnamon, nutmeg, baking powder and salt. 

Gradually mix the dry ingredients into the wet ingredients. 

Divide batter between 18 standard muffin tins prepared with paper liners. Bake 25-27 minutes or until cooked through. Transfer to rack and allow to cool completely before frosting. 

Meanwhile, prepare the frosting. Using a mixer; whip butter and cream cheese for 2 minutes. Add powdered sugar 1 cup at a time, mixing 1 minute between each addition. 

Mix in cinnamon, vanilla, and salt. Mix 1-2 more minutes or until light and fluffy. 

Refrigerate frosting 15-30 minutes before piping onto cupcakes. 

Recipe Tip 

Refrigerate cupcakes until serving.