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1
Preheat an oven to 350 degrees.
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2
Line muffin tins with cupcake papers.
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3
In a bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt.
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4
Toss the apple with the flour mixture. (This will help prevent them from sinking to the bottom of the muffin tins.)
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5
In a large bowl, whisk together the apple preserves, granulated sugar, brown sugar and oil.
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6
Add the eggs one at a time, whisking after each addition.
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7
Add the flour mixture in three additions, stirring with a large wooden spoon until just combined.
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8
Fill the muffin tins about three-fourths full.
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9
Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes for regular sized muffins, less for mini.
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10
Transfer the tins to a wire rack and let cool for 10 minutes, then remove the cupcakes from the tins and let cool completely.
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11
Meanwhile, in a double boiler, melt the white chocolate, stirring constantly, until smooth and creamy, 2 to 3 minutes.
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12
Let stand until just warm to the touch.
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13
In a large bowl, using an electric mixer, beat the cream cheese and butter on medium-high speed until smooth and blended.
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14
Add the melted chocolate and beat again until smooth.
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15
Use the frosting immediately, coloring it as desired.
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16
Spread 1 to 2 Tbsp frosting over each cupcake and decorate with colored sugars and decorating pens if desired.
