Cider Cupcake: 3 c. sifted cake flour1 tbsp. baking powder1/4 tsp. salt1 tsp. cinnamon1 tsp. nutmeg1/4 tsp. cloves1 c. butter at room temp.1 1/3 c. brown sugar3 eggs1 tbsp. lemon juice1 c. Zeigler's cider

Cream butter and sugar. Add eggs. Mix cider and lemon juice and add alternately with dry ingredients until combined.
Filling:4 apples - peeled, cored and sliced1/2 cup brown sugar1 cup all-purpose flour3/4 cup white sugar1 teaspoon ground cinnamon or apple pie spice1/4 teaspoon salt1 egg, beaten2 tablespoons butter, meltedTopping: 1/4 c cinnamon sugar
Frosting:8 oz. cream cheese, softened4 oz. butter, softened1 TB cider4 C powdered sugar1/2 tsp. cinnamon or apple pie spiceCream butter and cream cheese until fluffy. Add cider. Add powdered sugar slowly until frosting is light and fluffy.

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• Directions
• In a large bowl, mix sliced apples with brown sugar. 
• In a separate bowl, mix together flour, white sugar, cinnamon and salt. In a small bowl, beat together egg and melted butter. Stir into flour mixture. 
  

To assemble cupcakes:Preheat oven to 350°.Scoop 1TB cider cake batter into lined cupcake pans. Top with 1TB apple mixture and 1TB topping mixture. Amounts may vary depending on altitude and specific ingredients used. Bake 20 minutes or until top is golden brown and crunchy.Remove from pans and transfer to a cooling rack. Once cooled, spread frosting on top. 
Enjoy!