Apple Butter Cupcakes with Caramel Cream Cheese Frosting

Ingredients

• 1/4 C unsalted butter, softened
• 1/4 C granulated sugar
• 1/4 C light brown sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 C all purpose flour
• 1/2 C cinnamon apple butter
• 6 oz cream cheese, softened
• 3 Tb caramel sauce, room temperature
• 4 C powdered sugar
• Caramel squares for topping

Directions

1. Heat the oven to 350 degrees F, and line a cupcake pan with 7 paper liners. In a large bowl or the bowl of a stand mixer, beat the butter with both sugars until the mixture looks pale and airy. Add the egg and vanilla, mixing well and pausing to scrape down the bowl when you need to.
2. Beat in the cinnamon, baking soda, baking powder, and salt, then add the flour. Mix until the batter is smooth and evenly blended. Add the apple butter last, and continue mixing until it is completely worked in and you do not see any streaks.
3. Scoop the batter into the 7 liners, dividing it evenly and filling each about 3/4 full. Bake for 20-22 minutes, until a toothpick poked into the center comes out clean. Let the cupcakes sit in the pan for 2-3 minutes, then move them to a wire rack and cool them all the way.
4. For the frosting, beat the cream cheese in a large bowl or stand mixer for 30 seconds, then add the butter and beat until fluffy and light. Mix in the vanilla, then add the powdered sugar 1 cup at a time, letting each addition blend in before adding more. Add the caramel sauce 1 tablespoon at a time, beating thoroughly after each addition.
5. Spoon the frosting into a large piping bag fitted with the piping tip you like best. Pipe it onto the cooled cupcakes, then finish each one with caramel squares. Store the cupcakes in an airtight container or in the refrigerator.