Preheat oven to 350°F Lightly butter and flour muffin tins.
Combine the dry ingredients in a large bowl. In another bowl, beat together the apple butter, juice concentrate, eggs, egg white, and apricots until well blended. Stir the apple butter mixture into the flour mixture until just blended.
Pour the batter into cupcake tins filling each to 3/4 full. Bake until a toothpick inserted into the center comes out clean, about 25 minutes. Transer the pans to a rack and cool for approximately 10 minutes before carefully removing the cupcakes to cool completely on cooling rack.
While cupcakes are cooling completely blend together the cream cheese and 1/3 cup apple butter until smooth and creamy. Once cupcakes are completely cooled, frost and refrigerate.