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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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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

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.
 

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.

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