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Applesauce Spice Cupcakes with Cinnamon Cream Cheese Frosting

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 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.