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.

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Applesauce Spice Cupcakes

Author: Martha Stewart Cupcakes

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon grated fresh nutmeg
• 1/8 teaspoon ground cloves
• 1 stick 1/2 cup unsalted butter - room temperature
• 1 cup sugar
• 1/2 cup packed light brown sugar
• 4 large eggs - room temperature
• 1 1/2 cups unsweetened applesauce
• optional 1 cup pecans toasted and chopped

Instructions

• Preheat oven 350 degrees
• Line standard sized muffin tins with paper liners.
• Whisk together dry ingredients: Flour, baking soda, salt, cinnamon, nutmeg and cloves.
• In a large bowl cream butter and sugars with an electric hand mixer until light and fluffy.
• Add the eggs one at a time, mixing each until combined before adding the next one.
• Add applesauce and dry ingredients until the mixture is combined thoroughly.
• If you are including the pecans, add them to the batter, stirring by hand.
• Using an ice cream scoop, fill the muffin tins evenly with the batter. Fill about 3/4 full.
• Bake 35 minutes or until tester comes out clean. Cool on wire racks.

Notes

** Frosted cupcakes can be stored overnight or frozen up to two months in an airtight container.

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Brown Sugar - Cream Cheese Frosting

Author: Martha Stewart Cupcakes

Ingredients

• 1 stick 1/2 cup unsalted butter - room temperature
• 8 ounces cream cheese - room temperature
• 1 cup packed light brown sugar

Instructions

• Using a electric hand mixer blend the ingredients until combined. Using a cake spatula frost the cupcakes.

Notes

** 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.