Apple Butter Filled Apple Cider Cupcakes

In a mixing bowl, using an electric mixer on medium speed, cream together butter and sugar until light and fluffy. Add egg and blend well. Set aside.

In a small bowl, combine flour, baking soda, cinnamon and cloves. Into the creamed mixture, add flour in 3 additions and cider in two additions, beginning and ending with flour. Beat well after each addition.

Place paper liners in your Babycakes cupcake maker*. Fill each well with about 1 1/2 tablespoons of batter. Turn on the cupcake maker and bake for 5 to 7 minutes, or until a wooden pick inserted in the center comes out clean. Transfer cupcakes to a wire rack to cool.

Using a serrated knife, cut a small circle out of each cupcake and fill with approximately 1/2 teaspoon of apple butter. Frost with Apple Cider Frosting.

To prepare Apple Cider Frosting: In a large bowl, combine butter and powdered sugar, using an electric mixer on medium speed. Add apple cider and apple butter and beat until you reach a smooth consistency. Pipe or spread onto cooled cupcakes.

Makes about 24 Babycake size cupcakes

* Oven Tip: These cupcakes were prepared in a small appliance, the Babycakes cupcake maker. If you don’t own a Babycakes cupcake maker, these can be made in a standard cupcake tin. Preheat oven to 375ºF. Place paper liners in cupcake pans and fill 2/3 full with batter. This will make approximately 10 regular sized cupcakes. Bake in the preheated oven for about 20 minutes or until wooden pick inserted in the center comes out clean. Proceed as directed above, increasing the amount of apple butter that you fill each cupcake with, since the cupcakes are larger.