Apple Pie Cupcakes

Cupcake Batter
1 1/2 cup all purpose flour
1 1/3 cups granulated sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup softened butter
1/2 tbsp cinnamon
2 eggs
3/4 cup plain yogurt
1/4 cup water
1 tsp vanilla

Apples
1 apple, diced
2 tbsp melted butter
1 tsp cinnamon
1 tsp sugar

Cream Cheese Icing
6 ounces of cream cheese
1/2 cup butter
1 tsp vanilla
2 cups powdered sugar

Preheat the oven to 375 degrees F

In a small bowl mix the yogurt with water until it's a smooth consistency. Whisk together the dry ingredients for the Cupcake Batter first, then add the wet ingredients (including the yogurt and water mixture) slowly with a wooden spoon, stirring constantly until smooth. Place the finely chopped apple into a bowl with melted butter, stir until fully coated. Add the cinnamon and sugar, stir again, and mix in with the batter mixture. Spoon the batter evenly into greased or paper lined cups, about 3/4 full, and bake. Cupcakes will be done when slightly firm to the touch, approx 18 minutes.

For the cream cheese icing, mix together butter and cream cheese, both softened, until smooth. Would probably work best with an electric mixer but I was able to do it fine with a whisk; a wooden spoon would work as well. Then add the vanilla and stir. Just a half cup at a time add the powdered sugar and whisk together slowly until all the powdered sugar is mixed in, then stir briskly until smooth. Continue adding half cups of powdered sugar until it reaches your desired sweetness; 2 full cups worked for me, if you want it a bit tangier, then only use 1 1/2 cups of powdered sugar. Once mixed smoothly you can either spread on the cupcakes straight away or, if you want the icing a bit firmer, place in the freezer for about 5 minutes.

Serve hot and enjoy!