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1.
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Preheat the oven to 350 degrees F. Line 24 muffin tins with paper liners.
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Using an electric mixer, cream the butter and vanilla sugar together until fluffy, about 2 to 3 minutes.
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Add the eggs, one at a time, and vanilla extract, beating until smooth.
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2.
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Combine the flour, baking soda, nutmeg, and salt in a medium bowl.
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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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Beat until combined, taking care not to over mix.
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Gently fold in the chopped apples.
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3.
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Divide batter between prepared muffin tins, filling each liner about half way with batter.
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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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Cool the cupcakes in the tin on a rack, for 10 minutes then remove from the tin and cool completely.
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4.
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Put apple butter into a small pastry bag with an open tip.
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Squeeze about a teaspoon into the center of each cupcake.
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5.
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To make the frosting: Beat the cream cheese and butter together in a bowl with an electric mixer until fluffy, about 2 minutes.
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Add in vanilla and lemon juice.
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On low speed, gradually add in confectioners' sugar and beat until well combined.
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Top cupcakes with frosting.
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Serve.
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Calories: 317
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Total Fat: 16 grams
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Saturated Fat: 10 grams
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Total Carbohydrate: 41 grams
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Protein: 3 grams
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Sodium: 144 milligrams
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Cholesterol: 71 milligrams
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Fiber: 0.5 gram
