Applesauce cupcakes are tender spiced cupcakes under a blanket of tangy cream cheese buttercream. The perfect fall treat!Jump to Recipe
Here in the Mid-west, fall is in the air. Which means that it has gotten cold and dark. What do we do? We break out the warming spices. Cinnamon, nutmeg, cloves-everywhere (hello, PSL). These cupcakes are no exception. Chalk full of these aromatic spices, your kitchen will smell like a cup of hot apple cider while these applesauce cupcakes are baking.
These cupcakes are fairly straightforward to make. Beat butter and sugar together, add in eggs, beat until fluffy, slowly mix in other ingredients. It’s why they are one of my favorite kinds of cupcakes to make, nothing fussy about them.
A little extra piece of advice:
As we’re entering into these colder months, and you’re like me, in an internal battle to not turn on your heat, keep in mind that “softened butter” means butter that is between 65 and 67 degrees Fahrenheit. My butter was too cold and I had a hard time beating it. If you’re butter isn’t soft enough, you can quickly soften it in the microwave. Microwave for about 5 seconds and you should be good to go.
Cupcake Tips For Success:
- Only fill your cupcake wrappers 2/3 of the way full: I am often tempted to fill them fuller but they just end up poofing over the top looking like they are wearing pants that are too small. Not a good look, even on a cupcake.
- Remove them from the cupcake pan while they are still warm: Allow them to cool in the pan for about 5 minutes, then remove them from the pan and let them finish cooling on a cooling rack (if you have one). This allows air to move underneath and prevents a soggy bottom.
- Allow them to finish cooling completely before frosting: Warm cupcakes will melt your frosting and you’ll be mad. Especially if you’re piping it on. If you’re in a rush, put the still warm cupcakes in the freezer for 5-10 minutes to cool them down. (Just don’t forget you put them in there).
- muffin pan
- 1/2 cup butter softened
- 2 cups sugar
- 2 eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon gound cloves
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 cups unsweetened applesauce
- Pre-heat oven to 350 degrees Fahrenheit. Line 2 muffin pans with cupcakes wrappers.
- If using a stand mixer, fit with paddle attachment.
- Cream together the butter and the sugar.
- Add the eggs one at a time, beating them completely between each egg.
- Add in the rest of the ingredients and beat to combine.
- Using a spoon, fill cupcake wrappers 2/3 of the way full with batter.
- Bake at 350 degrees Fahrenheit for 20-25 minutes.
- Remove from oven and allow to cool for about 5 minutes in the pan. After about 5 minutes, remove cupcakes from pan and allow to finish cooling on cooling rack.
- Once cupcakes have cooled completely (about an hour), frost as desired.
Cream Cheese Buttercream
- 8 ounces cream cheese softened
- 1 cup salted butter softened
- 2 teaspoons vanilla extract
- 8 cups powdered sugar
- If using a stand mixer, fit with paddle attachment, cream together cream cheese and butter until smooth and well blended. By well blended, I mean that there are no lumpy butter bits.
- Add in the vanilla extract and beat until well blended.
- SLOWLY (I cannot stress this enough-it will be like a snowstorm in your kitchen if you pour that powdered sugar in too fast) add in the powdered sugar, beating to combine.
Looking for other fall cupcake recipes? Try these 2 ingredient pumpkin muffins (also good with a dollop of cream cheese buttercream) or follow me on Pinterest for other recipe ideas!
Did you make this recipe? Tag me on Instagram @bakincareofbusiness so I can see what you made!