Apple Cupcakes

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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

* Per serving · 4 servings · Values may vary.