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1. Preheat oven to 350 degrees.
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2. Place muffin cup liners in 12 muffin cups; coat with cooking spray.
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3. Spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt and baking soda in a small bowl, stirring with a whisk.
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4. Combine granulated sugar, cream cheese and 1/4 cup butter in a large bowl; beat with a mixer at high speed until well blended. Add amaretto, vanilla and egg to sugar mixture; beat with a mixer at medium speed until well blended.
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5. Combine sour cream and 1/4 cup milk in a small bowl; stir with a whisk until well blended.
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6. Combine apple and 1 tablespoon flour in a small bowl; toss well.
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7. Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour. Beat just until blended.
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8. Fold in apple mixture with spoon.
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9. Divide batter evenly among muffin cups.
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10. To prepare the streusel, combine 2 tablespoons flour, brown sugar and ground cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or fork, until mixture resembles coarse meal; stir in almonds (I omitted them).
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11. Sprinkle streusel evenly over cupcakes.
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12. Bake at 350 degrees for 27 minutes or until a wooden pick inserted in the center comes out clean.
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13. Cool in the pan for 15 minutes on a wire rack and remove the cupcakes from the pan.
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14. To prepare glaze, combine powdered sugar and 4 teaspoons milk in a small bowl, stirring with a whisk.
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15. Drizzle glaze over cupcakes.
