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1
Preheat oven to 350 degrees F. Line 24 muffin tins with paper liners.
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2
Using a hand mixer or standing mixer, cream the butter and vanilla sugar together until fluffy, about 2 to 3 minutes.
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3
Add eggs, one at a time and vanilla extract, beating until smooth.
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4
Combine the flour, nutmeg, baking soda and salt in a medium bowl.
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5
Add half the flour mixture to the creamed butter, then add the sour cream, and then the rest of the flour.
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6
Beat until well combined, taking care not to over mix.
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7
Gently fold in the chopped apples.
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8
Divide batter between prepared muffin tins, filling them 1/2 way full.
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9
Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, about 20 minutes.
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10
Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely.
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11
Put apple butter into a small pastry bag with an open tip Squeeze a small amount into the center of each cupcake.
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12
Continue cooling completely.
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13
Then frost with icing.
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14
Using a hand or standing mixer, beat cream cheese and butter together, at medium speed, until fluffy, about 2 minutes.
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15
Add in vanilla and lemon juice.
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16
On low speed, gradually add in confectioners' sugar and beat until well combined.
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17
Frost as desired.
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18
Cook's Note: To make vanilla sugar, tuck a whole vanilla bean into some granulated sugar.
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19
In day or two you have lovely vanilla flavored sugar.
