These cupcakes are favorite at Halloween or fall holiday parties. Made with Musselman’s Apple Butter.
Preheat oven to 350° F. Prepare standard muffin tins with paper liners.
With a mixer 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 muffin cups. Bake 25-27 minutes or until cooked through. Transfer to a 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 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.