These mini cupcakes are flavoured with apple butter and cinnamon for a truly fall flavour, and topped with a thick cream cheese frosting that is pipeable and tastes like cheesecake
Preheat the oven to 350 °F (175 °C). Line a 24 mini cupcake pan with mini baking cups (find them on Amazon.
In a large bowl, whisk together the sugar, flour, baking soda, cinnamon, salt.
In a separate bowl, whisk together the yogurt, apple butter, and eggs. Add this mixture to the bowl of dry ingredients and gently whisk to incorporate. When you just have a few dry lumps of flour left, add the melted butter, and finish mixing (with a wooden spoon, if necessary).
Fill the liners ¾ full with the batter. I recommend using a ¾-ounce scoop (specifically this purple handled scoop on Amazon)for this.
Bake the cupcakes for about 12 to 14 minutes, or until a cake tester inserted in the centre comes out clean. Let cool a couple minutes in the pan before carefully transferring to a wire rack. Line the pan again, then scoop and bake again until you've finished all the cake batter.
To make the frosting
When the cupcakes are cooled, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, mix the softened butter with half the icing sugar. The mixture will be crumbly.
Add all the cream cheese at once and beat it in. Then add the remaining icing sugar to sweeten/loosen up the frosting.
To finish
Frost the cupcakes by piping a generous dollop on each (I used a big 20 mm round tip, but you can just cut the end of a piping bag to the desired diameter). If using, top with a sprinkling of graham cracker crumbs just before serving.