Spiced Applesauce Cupcakes


With a super delicious and creamy Brown Sugar Cream Cheese Frosting :D

Cinnamon, nutmeg, cloves, all these aromatic spices combined into the batter topped with a yummy icing and sprinkled with cinnamon...mark my words - you won't be able to stop at one or even two and most likely even three ;) I and my hubby had all the twelve of these cupcakes gobbled down at one go :D

To make matters even better, the addition of applesauce just makes everything so moist and with toasted pecans, you get the desired and loved texture and a bit of crunch. Moistness, crunchiness, creaminess....all show the way to heaven.

As good as the cupcakes taste, the icing is equally competitive. Slightly tangy cream cheese goes wonderfully well with sweet and soft brown sugar. All in all, you ought to make this and there's no way you will not fall in love with them!

Makes 12 Cupcakes

Recipe Source: Martha Stewart's Cupcakes

For the Cupcakes
120 grams / 4.2 ounces / 1 cup all purpose or plain flour
1/2 teaspoon soda bicarb or baking soda
1/4 teaspoon regular salt
1 teaspoon ground cinnamon plus extra for sprinkling
1/4 teaspoon freshly grated nutmeg
pinch of ground cloves
55 grams / 2 ounces / 1/4 cup (1/2 stick) unsalted butter, slightly cold
95 grams / 3.5 ounces / 1/2 cup caster or superfine sugar
1/4 cup packed light brown sugar
2 large eggs at room temperature
3/4 cup unsweetened applesauce
55 grams / 2 ounces / 1/2 cup pecans, toasted and chopped

For the Frosting
50 grams / 2 ounces / 1/4 cup (1/2 stick) unsalted butter, slightly cold
100 grams / 3.5 ounces / cream cheese at room temperature
1/2 cup packed light brown sugar

For the Cupcakes
Preheat the oven to 180 degrees C / 350 degrees F. Line a muffin tray with paper liners or grease and flour the tray.

In a bowl, sieve together flour, baking soda, salt, cinnamon, nutmeg and cloves. Whisk this mixture using a hand held whisk until all the ingredients are thoroughly blended, about a minute.

In a stand mixer fitted with the paddle attachment and on medium-high speed, or using an electric hand mixer, cream the butter for about 30 seconds. Add both the sugars and mix until light, pale and fluffy about 3 to 4 minutes.

Add the eggs one at a time beating until each is incorporated well in the mixture. Scrape down the sides of the bowl as and when required.

Reduce speed to low. Add applesauce and mix until just combined. Add the flour mixture, beating until just combined. Fold in the pecans by hand using a spatula.

Divide the batter equally among the lined cups and bake in the preheated oven until a cake tester inserted comes out with a few moist (not wet) crumbs attached to it, about 15 minutes. Place the muffin tray on a wire rack to cool completely before removing the cupcakes.

Decorate the cupcakes with frosting and sprinkle some ground cinnamon over the frosting. Enjoy!!!

For the Frosting
With an electric mixer on medium-high speed, beat the butter, cream cheese and brown sugar until smooth. Use immediately or refrigerate up to 3 days in an airtight container. Before using, bring to room temperature and beat on low speed until smooth.

Storage Suggestions: Unfrosted cupcakes can be stored at room temperature overnight  or frozen for up to 2 months in an air tight container. Frosted cupcakes can be stored in the refrigerator in an air tight container for up to 3 days.

Happy Baking!!!


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