Applesauce Spice Cupcakes with Cream Cheese Frosting

Last September I was trying to figure out what to bring to a friend's bonfire and grabbed a jar of applesauce on a whim.

I mixed it into a basic cupcake batter with some cinnamon and nutmeg, and what came out of the oven was so moist it barely felt real.

The applesauce keeps the crumb impossibly tender without adding oil or extra butter.

My friend asked if they were from a bakery.

I've made them at least eight times since then, and they're now my go-to fall cupcake.

The warm spice aroma alone is worth turning on the oven for.

Top them with cinnamon cream cheese frosting and you've got something that tastes like a fancy bakery creation but takes 35 minutes and one bowl.

They're a crowd-pleaser in every sense.

Whether you're baking for a party, a potluck, or just yourself on a Sunday afternoon, these won't disappoint.

I promise.

Why You'll Love These Cupcakes

These are everything a fall cupcake should be.

• Impossibly moist from applesauce. The applesauce adds moisture and tenderness without making the cupcakes heavy. They stay soft for days.
• Warmly spiced without being overwhelming. Cinnamon, nutmeg, and cloves in perfect balance. Your kitchen will smell incredible.
• Simple one-bowl batter. Cream butter and sugar, add your ingredients, done. No complicated techniques needed.
• Pairs with multiple frosting options. Cinnamon cream cheese is my favorite, but maple buttercream or a caramel drizzle work great too.
• Ready in 35 minutes. From mixing bowl to frosted cupcakes in about half an hour. Super easy for a weeknight treat or last-minute baking.

Ingredient Notes

The secret ingredient is the applesauce, but every component matters.

• Unsweetened applesauce (¾ cup). This is what makes the cupcakes so moist. The pectin in applesauce traps moisture and works with the flour to create a fine, tender crumb. Always use unsweetened so you control the sugar level.
• All-purpose flour (1 ½ cups). Standard flour works perfectly here. Don't use self-rising.
• Unsalted butter (½ cup), softened. Room temperature butter creams properly and distributes evenly through the batter.
• Granulated sugar (½ cup) and brown sugar (¼ cup, packed). The combo gives you clean sweetness from the white sugar and a deeper, caramel note from the brown sugar.
• Eggs (2), room temperature. Structure and lift. Cold eggs can curdle the batter, so let them sit out for 20 minutes first.
• Ground cinnamon (1 ½ teaspoons). The dominant spice. Don't be shy with it.
• Ground nutmeg (½ teaspoon). Adds warmth and complexity.
• Ground cloves (¼ teaspoon). Just a touch. Cloves are powerful, so a little goes a long way.
• Baking powder (1 ½ teaspoons) and baking soda (½ teaspoon). The leavening combo that gives these cupcakes a fluffy dome.
• Vanilla extract (1 teaspoon). Ties all the warm spice flavors together.
• Salt (½ teaspoon). Balances the sweetness and amplifies the spice.

How to Make Applesauce Spice Cupcakes

Standard creaming method, nothing tricky.

Step 1: Prep

Preheat your oven to 350°F.

Line a 12-cup muffin tin with cupcake liners.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together 1 ½ cups flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, and ½ teaspoon salt.

Step 3: Cream the Butter and Sugars

In a large bowl, beat ½ cup softened butter, ½ cup granulated sugar, and ¼ cup brown sugar together until light and fluffy, about 3 minutes.

Step 4: Add Eggs and Vanilla

Beat in 2 eggs one at a time, scraping down the sides after each.

Stir in 1 teaspoon vanilla.

Step 5: Alternate Dry Ingredients and Applesauce

Add the dry ingredients in three additions, alternating with the ¾ cup applesauce (start and end with dry).

Mix on low speed or by hand until just combined after each addition.

Don't overmix. The batter should be thick and smooth.

Step 6: Fill and Bake

Divide batter evenly among the 12 cupcake liners, filling each about ⅔ full.

Pro tip: Use an ice cream scoop for perfectly even cupcakes every time.

Bake for 18-20 minutes until a toothpick inserted in the center comes out clean.

Step 7: Cool

Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.

NEVER frost warm cupcakes. The frosting will melt right off.

Cinnamon Cream Cheese Frosting

This frosting is what takes these from good to phenomenal.

The tanginess of the cream cheese cuts through the sweetness and pairs perfectly with the warm spices in the cupcakes.

• Cream cheese (8 oz), softened. Full-fat, block-style cream cheese. Not the spreadable kind.
• Unsalted butter (¼ cup), softened. Adds body and makes the frosting pipeable.
• Powdered sugar (2 ½ cups), sifted. Sifting prevents lumps. Add gradually for the right consistency.
• Vanilla extract (1 teaspoon). For flavor depth.
• Ground cinnamon (1 teaspoon). The cinnamon in the frosting echoes the cupcake spice. It's a must.

Beat the cream cheese and butter together until smooth, about 2 minutes.

Add powdered sugar one cup at a time, beating on low after each addition.

Stir in vanilla and cinnamon.

Beat on medium-high for 1-2 minutes until fluffy.

Pipe or spread onto completely cooled cupcakes. A sprinkle of cinnamon on top is a nice finishing touch.

Recipe Variations

Switch up the frosting, add mix-ins, or make them healthier.

• Maple buttercream. Beat ½ cup softened butter with 2 cups powdered sugar and 2 tablespoons real maple syrup. Amazing fall flavor combination.
• Caramel drizzle. Skip the piped frosting and drizzle warm caramel sauce over the tops instead. Quick and gorgeous.
• Add chopped walnuts. Fold in ⅓ cup finely chopped walnuts for a nutty crunch in every bite.
• Raisins or caramel chips. Stir in ⅓ cup for a sweeter, chewier cupcake.
• Healthier version. Replace half the flour with whole wheat pastry flour and reduce sugar to ⅓ cup granulated and 2 tablespoons brown sugar. Still tasty, just less sweet.
• Mini cupcakes. Use a mini muffin tin and reduce bake time to 12-14 minutes. Makes about 24 minis.

Expert Tips

Small details for perfect cupcakes every time.

• Don't overmix the batter. Once the flour goes in, mix just until no dry streaks remain. Overmixing develops gluten and makes the cupcakes dense.
• Room temperature ingredients. Butter, eggs, and cream cheese should all be at room temperature for even mixing and a smooth batter.
• Use an ice cream scoop. A #20 scoop (about 3 tablespoons) fills each liner perfectly and gives you uniform cupcakes that bake evenly.
• Test with a toothpick. Moist crumbs on the toothpick mean they're done. Wet batter means they need another 2-3 minutes.
• Cool completely before frosting. Set them on a wire rack and wait until they're fully cooled to room temperature. Patience pays off here.

How to Store

These keep well whether frosted or not.

• Room temperature (unfrosted). Airtight container for up to 2 days.
• Refrigerator (frosted with cream cheese). Airtight container in the fridge for up to 5 days. Let them come to room temperature for 20 minutes before serving for the best texture.
• Freezer (unfrosted). Wrap individually in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw at room temperature and frost after thawing.

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Applesauce Spice Cupcakes with Cinnamon Cream Cheese Frosting

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 cupcakes

Ingredients

Cupcakes

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ cup unsalted butter softened
• ½ cup granulated sugar
• ¼ cup light brown sugar packed
• 2 large eggs room temperature
• 1 teaspoon vanilla extract
• ¾ cup unsweetened applesauce

Cinnamon Cream Cheese Frosting

• 8 oz cream cheese softened
• ¼ cup unsalted butter softened
• 2 ½ cups powdered sugar sifted
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

Instructions

Make the Cupcakes

• Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
• In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
• In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
• Beat in eggs one at a time, then stir in vanilla.
• Add dry ingredients in three additions, alternating with applesauce (start and end with dry). Mix until just combined after each addition.
• Divide batter evenly among 12 cupcake liners, filling each about ⅔ full.
• Bake 18-20 minutes until a toothpick inserted in the center comes out clean. Cool in tin 5 minutes, then transfer to wire rack to cool completely.

Make the Frosting

• Beat cream cheese and butter together until smooth, about 2 minutes.
• Add powdered sugar one cup at a time, beating on low after each addition. Stir in vanilla and cinnamon.
• Beat on medium-high for 1-2 minutes until fluffy. Pipe or spread onto completely cooled cupcakes.

Notes

• Room temp ingredients: Butter, eggs, and cream cheese should all be at room temperature for the smoothest batter and frosting.
• Don't overmix: Once the flour goes in, mix only until no dry streaks remain. Overmixing makes cupcakes dense.
• Ice cream scoop: Use a #20 scoop (about 3 tablespoons) for perfectly even cupcakes.
• Storage (frosted): Refrigerate in an airtight container up to 5 days. Let come to room temp 20 minutes before serving.
• Freezing: Freeze unfrosted cupcakes individually wrapped for up to 3 months. Frost after thawing.