Sep 13
Applesauce- Spice Cupcakes3 Comments





Yesterday we helped host my future sister-in-law’s shower. The bridesmaids chose the theme “Love sets sail” since the bride and groom are going on a Mediterranean cruise for their honeymoon. We served all different foods from the different ports they will stop at.We were put in charge of desserts! Last weekend, we had Dawn flip through a cupcake book and pick out some of the ones she thought looked good, this was one recipe she mentioned, and believe me it is a winner. The applesauce helps the cake from drying out and the brown sugar frosting is the perfect compliment to the spices. It is a perfect fall cupcake!

To dress up the cupcakes, I made these cupcake toppers that I have seen popping up everywhere. My mom owns a cricut so I spent one night last week cutting out the anchors, ships, and scalloped circles. I used scrapbooking glue to assemble them, I then hot glue gunned them onto regular toothpicks. If you are looking for a way to add a little something to your cupcakes, look no further than a cupcake topper.

Applesauce-Spice Cupcakes

Recipe from Martha Stewart Cupcakes

What you’ll need:
2 cups flour
1 tsp. baking soda
3/4 tsp. salt
2 tsp. ground cinnamon
1/2 teaspoon nutmeg
1/8 tsp. ground cloves
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1/2 cup lightly packed light brown sugar
4 large eggs, room temperature
1 1/2 cups unsweetened applesauce
1 cup pecans (toasted*) and chopped

*To toast the pecans, spread out on a rimmed cookie sheet and bake for 8-10 minutes at 350 degrees. Stir frequently to prevent burning.

What you’ll need:
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together all dry ingredients in a small bowl. In a mixer, beat butter and both sugars until pale and fluffy. Add eggs one at a time, beating until each is incorporated. Reduce speed to low and add in applesauce and flour mixture. Stir in pecans by hand. Divide batter evenly among lined cups, about 3/4 full. Bake for about twenty minutes, rotate tins halfway through. Cool on a wired rack. Once completely cooled, spread with frosting.

What you’ll need:
Brown-Sugar Cream-Cheese Frosting
What you’ll need:
1/2 cup unsalted butter, room temperature
8 oz. cream cheese, room temperature
1 cup packed light-brown sugar

What you’ll do:
With an electric mixer, beat butter, cream cheese, and brown sugar until smooth. Use immediately or store up to 3 days in an airtight container. Before using, bring to room temperature and beat until smooth.

Print Friendly
This entry was posted in cupcakes, fall. Bookmark the permalink.

3 Responses to Applesauce- Spice Cupcakes

  1. These cupcakes were delicious and a new favorite of mine. And they looked pretty cute too. Thanks Krissy! xoxo Dawn

  2. Kristin G. says:

    Krissy, I have question about this cupcake recipe. It doesn’t call for any sugar in the cupcake, only in the frosting. Is that correct? Was going to make them this morning!

  3. Krissy says:

    Oh thanks for catching that, I fixed it. They are really good, thanks for reminding me of this recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *