1/2 cup butter
1 (3 ounce) package cream cheese
2 (3 ounce) jumbos
3/4 cup brown sugar
4 apples - peeled, cored and thinly sliced
1 lemon .
1/2 cup white sugar
1 teaspoon cinnamon powder
1 tablespoon ground nutmeg
1 large egg
1 teaspoon vanilla extract
1 teaspoon lemon zesting
Preheat the oven to 350 degrees F (175 degrees C). Grease muffin cups or small baking cups and set aside.
In a large bowl, melt butter and brown sugar. Mix well. Stir in brown sugar mixture and lemon juice. Mix until well blended. Spread evenly into prepared cup.
Bake each cup 25 minutes in the preheated oven, until golden brown. Cool muffins in the pan on preheated rack and quickly remove pan from oven.
Melt the remaining butter with cream cheese or margarine in a large saucepan; gradually blend the cream cheese mixture into the brown sugar mixture. Drizzle over fruit in cupcakes.
Spread the lemon slice on top of the fruit while still warm, to keep the lemon-flavored filling moist.
Top fruit slices with lemon zest. Pour egg over fruit in cupcakes.