Apple Butter Cupcakes
- Preparing Time: 10 minutes
- Total Time: 10 minutes
- Served Person: 24
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup butter
- 1 cup sugar
- 1 teaspoon vanilla
- 1 3/4 cups all purpose flour
- sugar
- 2 tablespoon lemon juice
- 1 1/2 teaspoon baking powder
- 1 ea egg
- 1 cup apple butter
- 1 5-oz can evaporated milk
- Carbohydrate 37.0873247726664 g
- Cholesterol 18.9802083333333 mg
- Fat 4.16184598968291 g
- Fiber 0.42210481465894 g
- Protein 1.3011856404145 g
- Saturated Fat 2.51346130236481 g
- Serving Size 1 1 Serving (61g)
- Sodium 106.964335353135 mg
- Sugar 36.6652199580074 g
- Trans Fat 0.346568432377835 g
- Calories 187 calories
Preheat oven to 350 F. Stir together flour, baking powder, baking soda, and salt in a small mixing bowl; set aside. Beat butter in a medium mixing bowl with an electric mixer on medium speed for 30 seconds. Add sugar, beat until fluffy. Add egg; beat well. Beat in apple butter and vanilla. Stir lemon juice into evaporated milk (mixture will curdle). Alternately add flour mixture and milk mixture to apple butter mixture, beating on low to medium speed after each addition just until combined. Grease muffin cups or line with paper bake cups; fill 2/3 full. Sprinkle with sugar. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks. To transport, place desired number of cupcakes in a single layer in a covered container.
