Spiced Cupcakes with Cinnamon Cream Cheese Frosting

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 cup Musselman's apple butter

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 1/2 tsp Cinnamon, ground
  • 1/2 tsp Nutmeg, ground
  • 3 cups Powdered sugar
  • 1 1/8 tsp Sea salt
  • 1 cup Sugar
  • 2 tsp Vanilla

• Dairy

  • 1 cup Butter, unsalted
  • 8 oz Cream cheese
  • 1/2 cup Greek yogurt, plain

Found on wonkywonderful.com

Ingredients

• 1/2 Cup Unsalted Butter - softened
• 1 Cup Sugar
• 1 Large Egg
• 1 Cup Musselmans 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 All Purpose Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Sea Salt
• 1/2 Cup Unsalted Butter - softened
• 8 ounces Cream Cheese - softened
• 1/2 teaspoon Ground Cinnamon
• 1/8 teaspoon Sea Salt
• 3 Cups Powdered Sugar
• 1 teaspoon Vanilla Extract

Directions

• Preheat oven to 350°F Cream together butter and sugar. Mix in egg, apple butter, yogurt and vanilla. Sift together flour, cinnamon, nutmeg, baking powder and salt. Gradually mix in dry ingredients with wet. 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 whisk attachment; whip butter and cream cheese for 2 minutes. Add powdered sugar 1 cup at a time, mix 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.