Apple Butter Cupcakes Recipe

• 1 3/4 c. all-purpose flour
• 1 1/2 tsp baking pwdr
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 c. butter or possibly margarine
• 1 c. sugar
• 1 x egg
• 1 c. apple butter
• 1 tsp vanilla
• 2 Tbsp. lemon juice
• 1 x (5-oz) can (2/3 c.) evaporated lowfat milk
• 1 x recipe Penuche Frosting (optional)

1. In a small mixing bowl stir together flour, baking pwdr, soda, and salt; set aside.
2. In a medium mixing bowl beat margarine or possibly butter with an electric mixer on medium speed for 30 seconds.
3. Add in sugar; beat till fluffy.
4. Add in egg; beat well.
5. Beat in apple butter and vanilla.
6. Stir lemon juice into lowfat milk (mix will curdle).
7. Add in flour mix and lowfat milk mix alternately to apple butter mix, beating on low to medium speed after each addition just till combined.
8. Grease muffin c. or possibly line with paper bake c.; fill two-thirds full.
9. Bake
10. In a 350 degrees F. oven for 20 to 25 min or possibly till a toothpick inserted in the centers comes out clean.
11. Cold on wire racks.
12. If you like, frost with Penuche Frosting.
13. Penuche Frosting: In a small saucepan heat 1/2 c. margarine or possibly butter; stir in 1 c. packed brown sugar.
14. Cook and stir till bubbly.
15. Remove from the heat.
16. Add in 1/4 c. lowfat milk; stir till smooth.
17. Add in 3 1/2 c. powdered sugar; beat by hand till of spreading consistency.
18. Frost cooled cupcakes immediately.
19. (If frosting thickens, stir in warm water, a few drops at a time, till of spreading consistency again.)
20. Servings: 24

flour, baking pwdr, baking soda, salt, butter, sugar, egg, apple butter, vanilla, lemon juice, milk, frosting

Taken from cookeatshare.com/recipes/apple-butter-cupcakes-66379 (may not work)