- 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
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 2 cups flour
- 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
- Preheat oven to 350 degrees F.
- 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.
- Using a mixer, whip butter and cream cheese for 2 minutes.
- Add powdered sugar 1 cup at a time, mixing for 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.
- Refrigerate cupcakes until serving.
04/21/2018
recipepes.com
Spiced Cupcakes with Cinnamon Cream Cheese Frosting, recipe
PT15M
PT1H
5
455 calories
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