Apricot cupcakes with apricot frosting

So my next idea was apricot. I see there are not many options with extracts so now I am trying to get flavor into the cupcakes on my own.....hmmm how do I do this? That is my dilemma. Jam...probably not enough flavor. I found apricot spread, it looks like it might work, lets try it!

  Apricot Cupcakes

1 1/2 cups  all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup  unsalted butter, room temperature

1 cup  granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

3/4 cup apricot spread or a thick preserve

Apricot Cupcakes:  Preheat oven to 350 degrees. 

Line 12 muffin cups with paper liners

In a large bowl, sift together the flour, baking powder, baking soda, and salt. 

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. 

Add the eggs, one at a time, beating well after each addition. 

Beat in the vanilla extract. 

With the mixer on low speed, alternately add the flour mixture and apricot spread.

Fill the muffin cups evenly with the batter .

 Place in the oven and bake for about 18 - 20 minutes.

Apricot Frosting

1 stick butter at room temperature

2 cups confectioners sugar

¼ cup apricot puree

vanilla to taste

Whip the butter until light and fluffy. Add the sugar and beat until well combined. Add apricot puree and vanilla and beat again until smooth. 

I sprinkled some sugar crystals on top for some sweet bling! I have been spending too much time in the baking aisle at Michaels :) 

I am happy with my "apricot experiment" lets see what I dream up next!