Yummy Applesauce-Spice Cupcakes

Another yummy recipe from Martha Stewart's Cupcakes Book. I LOVE love love the Brown-Sugar Cream-Cheese Frosting, and the toasted pecans in the cupcake- delish! I love the perfect little dome tops on these flavorful cupcakes.

I give Martha's Applesauce-Spice Cupcakes

Taste 4 stars
Appearance 4.5 stars
Accurate Recipe 5 stars
Difficulty Easy
Would I make it again YES!


2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
1/2 cup 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 whole pecans

Preheat oven to 350. Place whole pecans on baking sheet and into preheated oven, toast for 8-10 minutes, chop and set aside. Line standard muffin tins with paper liners. Whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.

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

Divid batter evenly among lined cups, filling each three-quarters full. Bake rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 18-20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.

Brown-Sugar Cream-Cheese Frosting


1/2 cup unsalted butter, room temperature
8 oz cream cheese, room temperature
1 cup packed light-brown sugar (make sure there are no clumps)


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


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