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Apple Butter Cupcakes With Fluffy Cream Cheese Frosting

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Apple Butter Cupcakes With Fluffy Cream Cheese Frosting

Apple Butter Cupcakes With Fluffy Cream Cheese Frosting

Photo of Apple Butter Cupcakes © Diana Rattray
These delicious spiced cupcakes are great for any time of the year, and they're a perfect dessert for a Halloween party or birthday celebration, or make them for a weekend treat for your family. I used a spiced apple butter from Stonewall Kitchen, but any apple butter will work well in this recipe.

Yield: Makes About 18 Cupcakes

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup apple butter
  • 3/4 cup milk
  • ***Cream Cheese Frosting***
  • 8 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla extract
  • 2 cups confectioners' sugar

Preparation:

Heat oven to 350°. Line 24 muffin cups with cupcake papers.

In a bowl, combine the flour, baking powder, soda, salt, cinnamon, nutmeg, and ginger. Set aside.

In a mixing bowl with electric mixer, beat 1/2 cup butter with the brown sugar until light and fluffy. Beat in the eggs and vanilla until smooth and creamy. Beat in the apple butter until well blended. Slowly beat in the flour mixture, alternating with the milk. Beat until smooth and well blended.

Fill cupcake papers about 2/3 full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool in pan on a rack for 10 minutes. Remove from the pan and cool completely before frosting.

Makes about 18 to 20 cupcakes.

Frosting:
In a mixing bowl with electric mixer, beat the cream cheese with 1/2 cup of butter until light and fluffy, about 5 minutes. Beat in the vanilla. With mixer on low speed, blend in the confectioners' sugar. Increase the speed to high and beat for 2 to 3 minutes longer, until fluffy.

Frost cupcakes with a spatula or knife or use a pastry bag and decorating tip.

This recipe makes enough frosting for about 20 to 24 cupcakes.

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