These delicious and dense cupcakes could almost be considered a muffin with icing. They are the perfect combination of a sweet treat and a filling snack.

Directions: 

Heat your oven to 350 degrees. In a large bowl, mix butter and sugar for the cupcakes. Add in egg, apple butter, sour cream, and vanilla and mix thoroughly. In a medium bowl, mix together flour, cinnamon, nutmeg, baking powder, and salt. Gradually mix the dry and wet ingredients together.

Line your muffin tins and divide the batter appropriately. This recipe will make around 18 standard size cupcakes. Bake for 25 minutes or until they are bake completely. Let them cool and work on making your frosting.

For the frosting, mix butter and cream cheese for 2 minutes. Add powdered sugar 1 cup at a time and be sure to mix completely before you add the next cup. Mix in cinnamon, vanilla, and salt. Mix 1-2 more minutes or until light and fluffy. Refrigerate the frosting 15 minutes before you put it on the cupcakes.

Be sure to store the cupcakes in the refrigerator until you are ready to eat due to the cream cheese icing.

Our Tuttle’s apple butter is available at the Farm Store in both Traditional and No Sugar Added options.

This recipe is adapted from Musselman’s Spice Cupcakes recipe.