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1
Position oven rack in middle of oven; preheat to 350.
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2
Line a standard 12-cup muffin pan with paper or foil liners.
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3
In a saucepan over med-high heat, melt 2 tablespoons of the butter; add in apple chunks and 2 tablespoons sugar and cook, stirring often, until the apples are translucent and soft, 5-7 minutes; set aside to cool.
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4
In a bowl, whisk together the flour, baking powder, salt, baking soda, cinnamon, allspice, and nutmeg.
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5
In another bowl, with an electric mixer on med-high speed, beat the remaining 6 tablespoons butter and the 3/4 cup sugar together until light and fluffy, 2-3 minutes.
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6
Add in the eggs and vanilla and beat until combined.
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7
Slowly add the flour mixture and beat on low speed until combined.
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8
Add in the sour cream and reserved apple mixture, beating until just combined; scrape down the sides of bowl as needed.
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9
Divide the batter evenly among the prepared muffin cups, fill each one 2/3 full.
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10
Bake 18-20 minutes, until golden brown and a pick comes out clean.
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11
Let cool in the pan on a wire rack for 5 minutes.
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12
Transfer cupcakes to the wire rack and let cool completely, about 1 hour.
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13
Make the frosting: in a bowl, with an electric mixer on med-high speed, beat the cream cheese, butter, and vanilla together until light and fluffy, about 2 minutes.
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14
Gradually beat in the sugar and honey and mix until thoroughly combined; scrape down the sides of bowl as needed; use right away, or if the consistency is too soft, refrigerate it until the frosting is spreadable, about 15 minutes.
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15
Frost the cupcakes with the frosting and serve (the frosted cupcakes can be refrigerated in an airtight container for up to 4 days; bring to room temperature before serving).
