These quick spiced applesauce cupcakes are super simple to make, fun to bake and perfect for any occasion.
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How to Make Spiced Applesauce Cupcakes
- Make the dry blend: Mix the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
- Make the cupcake batter: Use a stand mixer to beat the butter and sugar. Add the eggs, vanilla extract, and applesauce and whisk until well combined. Add in the mixed flour and whisk until smooth.
- Bake: Scoop the applesauce cupcake batter into the prepared muffin cups. Bake for 20 to 23 minutes or until a toothpick inserted into the middle of the cupcake comes out clean. Remove the applesauce cupcakes from the oven and allow to cool completely.
- Make the frosting: Use a stand mixer to beat the softened butter, caramel sauce, powdered sugar, and vanilla, scraping the bowl occasionally until smooth and creamy. This step takes about three to five minutes.
- Decorate: Pipe the frosting over the cupcakes. Drizzle with extra caramel sauce (if using) and serve.
(Related: Strawberry Lemonade Cupcakes)
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Make Ahead and Freezing Instructions
To Make Ahead: Cupcakes are super easy to store. Just put them in an airtight container and keep them at room temperature for three to four days, or refrigerate them for up to five days. If your frosting contains cream, refrigerating is better for keeping them fresh.
To Freeze: Cupcakes can also be frozen for up to three months. It’s best to freeze them and the frosting separately, but if you already frosted them, don’t worry. Just freeze them in a container, and once frozen, tightly wrap them in plastic. That way you protect the frosting from getting ruined and also keep the cupcakes safe from freezer burn.
More Good Dessert Recipes Using Applesauce
Spiced Applesauce Cupcakes
Ingredients
For the cupcakes:
- 1 1/3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1/3 cup butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup unsweetened applesauce
For the buttercream frosting:
- 1 cup butter at room temperature
- 1/3 cup salted caramel sauce plus extra for decoration
- 1 tsp vanilla extract
- 1 ½ cups powdered sugar
- pinch of salt
Instructions
- Preheat oven to 350ºF.
- Line 12 muffin cups with paper liners. Set aside.
- In a bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment beat the butter and sugar.
- Add the eggs, vanilla extract and applesauce and beat until well combined.
- Add in the flour mixture and beat until smooth.
- Scoop the batter into the prepared muffin cups.
- Bake in preheated oven for 20-23 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool completely.
- To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the softened butter, caramel sauce, powdered sugar and vanilla, scraping bowl occasionally, until smooth and creamy about 3-5 minutes.
- Pipe the frosting over the cupcakes.
- Drizzle with extra caramel sauce (if using) and serve.
Notes
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- Creaming method: For the best cupcake texture, make sure to beat the butter and sugar together until fluffy and creamy. This process takes about three to five minutes and is crucial for adding air to your batter, which helps you get a lighter cupcake texture.
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- Do not overmix: Once you combine your wet and dry ingredients, mix just until the flour is fully mixed in. Overmixing can lead to tough, rubbery, flat cupcakes because it develops the gluten in the flour, and all the bubbles from the baking powder are lost.
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- Baking: Bake the cupcakes until a toothpick test comes out completely clean or with a few moist cupcake crumbs. Remember to rotate the cupcake pan halfway through baking to make sure the cupcakes cook evenly.
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- Cooling: Allow the cupcakes to sit in the muffin pan for a few minutes before putting them on a wire cooling rack until cool to the touch. This prevents them from becoming soggy from steam accumulating under the hot cupcakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
