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Applesauce Spice Cupcakes

  • Author: Martha Stewart Cupcakes
  • Category: Dessert


  • 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


  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 the eggs one at a time, mixing each until combined before adding the next one.
  6. Add applesauce and dry ingredients until the mixture is combined thoroughly.
  7. If you are including the pecans, add them to the batter, stirring by hand.
  8. Using an ice cream scoop, fill the muffin tins evenly with the batter. Fill about 3/4 full.
  9. 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.

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