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Spice Cupcakes with Cinnamon Cream Cheese Frosting

These cupcakes are favorite at Halloween or fall holiday parties. Made with Musselman’s Apple Butter.

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    Prep Time
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    Servings
    18
  • Difficulty Icon
    Difficulty
    Easy

Ingredients

Cupcakes

  • ½ cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 cup MUSSELMAN’S® Apple Butter
  • ½ cup plain Greek yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • ½ teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 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

Directions

Cupcakes

  1. Step 1
    Preheat oven to 350° F. Prepare standard muffin tins with paper liners.

  2. Step 2
    With a mixer in a large bowl, cream together butter and sugar. Mix in egg, apple butter, yogurt, and vanilla.

  3. Step 3
    In a medium bowl mix together flour, cinnamon, nutmeg, baking powder and salt.

  4. Step 4
    Gradually mix the dry ingredients into the wet ingredients.

  5. Step 5
    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.

Frosting

  1. Step 1
    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.

  2. Step 2
    Mix in cinnamon, vanilla, and salt. Mix 1-2 more minutes or until light and fluffy.

  3. Step 3
    Refrigerate frosting 15-30 minutes before piping onto cupcakes.

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