Apple Spice Cupcakes

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• 1/2 cup unsalted butter, at room temperature
• 3 apples, peeled, cored, and cut into 1-inch chunks (about 1 lb.)
• 2 tablespoons sugar, plus
• 3/4 cup sugar
• 1 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• freshly grated nutmeg, a pinch
• 2 large eggs, at room temperature
• 1/2 teaspoon vanilla extract
• 1/4 cup sour cream
• 12 ounces cream cheese, at room temperature
• 6 tablespoons unsalted butter, at room temperature
• 1/2 teaspoon vanilla extract
• 1/2 cup powdered sugar, sifted
• 2 tablespoons honey

Recipe

• 1 position oven rack in middle of oven; preheat to 350°.
• 2 line a standard 12-cup muffin pan with paper or foil liners.
• 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.
• 4 in a bowl, whisk together the flour, baking powder, salt, baking soda, cinnamon, allspice, and nutmeg.
• 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.
• 6 add in the eggs and vanilla and beat until combined.
• 7 slowly add the flour mixture and beat on low speed until combined.
• 8 add in the sour cream and reserved apple mixture, beating until just combined; scrape down the sides of bowl as needed.
• 9 divide the batter evenly among the prepared muffin cups, fill each one 2/3 full.
• 10 bake 18-20 minutes, until golden brown and a pick comes out clean.
• 11 let cool in the pan on a wire rack for 5 minutes.
• 12 transfer cupcakes to the wire rack and let cool completely, about 1 hour.
• 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.
• 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.
• 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).