Applesauce Spice Cupcakes

This week I decided I should stay clear of chocolate recipes.  Truth be told, my father pointed out that I had been on a chocolate chip cookie run and my readers may want something in another flavor.  It is true and he is right (Thank you Dad!) I can not help it, I love chocolate and knowing my taste testers prefer chocolate, I gravitate to those recipes first.  So, I asked my son, one of my tasters, to pick a recipe that he thought looked good, anything but chocolate, and he chose Applesauce Spice Cupcakes.  I know, it is August and not the season for apples and spice, but my son picked the recipe and I was excited to try it.

For a family of chocolate lovers these cupcakes were snapped up! We loved the cake part so much, I left a few unfrosted so we could have them as breakfast muffins. They were perfect with my morning cup of coffee!  I had enough to bring some into the office to get some more reviews.  Everyone thought the frosting was delicious and all wanted me to make more immediately.  I know I will be making these year round and especially this Fall!
Applesauce Spice Cupcakes
Recipe type: Dessert
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon grated fresh nutmeg
  • ⅛ teaspoon ground cloves
  • 1 stick (1/2 cup) unsalted butter - room temperature
  • 1 cup sugar
  • ½ cup packed light brown sugar
  • 4 large eggs - room temperature
  • 1½ cups unsweetened applesauce
  • optional 1 cup pecans toasted and chopped
  1. Preheat oven 350 degrees
  2. Line standard sized muffin tins with paper liners.
  3. Whisk together dry ingredients: Flour, baking soda, salt, cinnamon, nutmeg and cloves.
  4. In a large bowl cream butter and sugars with an electric hand mixer until light and fluffy.
  5. Add applesauce and dry ingredients until the mixture is combined thoroughly.
  6. If you are including the pecans, add them to the batter, stirring by hand.
  7. Using an ice cream scoop, fill the muffin tins evenly with the batter. Fill about ¾ full.
  8. Bake 35 minutes or until tester comes out clean. Cool on wire racks.
** Frosted cupcakes can be stored overnight or frozen up to two months in an airtight container.
Brown Sugar - Cream Cheese Frosting
Recipe type: Dessert
  • 1 stick (1/2 cup) unsalted butter - room temperature
  • 8 ounces cream cheese - room temperature
  • 1 cup packed light brown sugar
  1. Using a electric hand mixer blend the ingredients until combined. Using a cake spatula frost the cupcakes.
** Frosting can be stored for 3 days in the refrigerator in an air tight container. Bring to room temperature when you plan to use it.

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  1. These sound delicious and look extra tempting with your fabulous photos!!

  2. wow, they look amazing!!!

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