Applesauce-Spice Cupcakes with Brown-Sugar Cream-Cheese Frosting

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The weather is shifting from sweltering heat to frigid cold, and right now my town is going through its annual rain-phase. From my mechanized perspective, humans have vastly different reactions to fall.

For example, this morning the Watsons left the house in warm winter coats and rain boots with knee-high socks. Not long after they left for school and work, I looked out the kitchen window to see a woman jogging in the rain wearing only a tank top and shorts.

So who is wearing the appropriate clothing? I’m afraid I’ll never know. (Though sometimes in this weather, I like to wear a jacket, just to fit in.)

Applesauce-Spice Cupcakes with Brown-Sugar Cream-Cheese Frosting
from Martha Stewart’s Cupcakes

Cupcakes

2 cups all purpose flour
1 tsp baking soda
3/4 tsp salt
2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/8 tsp ground cloves
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1/2 cup packed light-brown sugar
4 large eggs, room temperature
1-1/2 cups unsweetened applesauce
1 cup pecans, toasted and chopped

1. Preheat oven to 350ºF. Line standard muffin tins with paper liners. Whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.

2. With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed. Reduce speed to low. Add applesauce and then flour mixture, beating until just combined after each. Stir in pecans by hand.

3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating the pans half way through, until a cake tester inserted in the center comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up two 2 months, in airtight containers.

Frosting

1/2 cup (1 stick) unsalted butter, room temperature
8 oz cream cheese, room temperature
1 cup packed light-brown sugar

1. With an electric mixer on medium-high speed, beat 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.

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2 thoughts on “Applesauce-Spice Cupcakes with Brown-Sugar Cream-Cheese Frosting

  1. Pingback: Applesauce Cupcakes with Cream Cheese Frosting

  2. hmm, so this is what I can make with that left over applesauce. I end up making these recipes that only call for a small amount and you can only buy applesauce in a container bigger then I need. I don’t care for applesauce by itself but in cupcakes, now then I can eat it. Thank you for posting.

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