Wednesday, October 19, 2011

Applesauce-Spice Cupcakes

Fall is my most favorite season.  I love the beauty of the leaves as they change colors, the cooler (but not cold) air, the apples, the pumpkins and mums.  I really do feel blessed to live in the Midwest where we get to experience all of the seasons.  But I am NOT a big fan of winter!  I like it for about a month, then I am ready for summery weather again.  Today, it is so cold and gloomy here!  I needed a "pick-me-up", and an after school snack for the kids.  So, I made the Applesauce-Spice cupcakes that I referred to here.  And girl, am I glad I did!  These are fantastic, moist and flavorful.  Even the kiddo's liked them, which is unusual for them all to agree!  Definitely worth giving them a try! 

Applesauce-Spice Cupcakes
Adapted from Martha Stewart's Cupcakes and Simple Girl at Home

1/4 cup coconut oil
1/4 cup olive oil
4 large eggs, room temperature
3/4 cup packed dark brown sugar
1/4 cup granulated sugar

2 cups unbleached flour
1 teaspoon baking soda (Aluminum-free)
3/4 teaspoon sea salt
2 teaspoons cinnamon
1/8 teaspoon cloves
1/4 teaspoon nutmeg

1 1/2 cups applesauce or  Pear-Applesauce 

1.     Preheat oven to 350 degrees.  Line standard muffin tins with paper liners. 
2.     With an electric mixer, beat eggs, sugar and oil.
3.     Add dry ingredients and continue mixing.
4.     Mix in applesauce.
5.     Divide batter among lined cups with a 1/4 cup scoop or just eye-ball it. 
6.     Bake for 16 - 20 minutes until a toothpick comes out clean.
7.     Cool completely and then frost.

Brown-Sugar Cream Cheese Frosting

1/2 cup (1 stick) butter, room temperature
8 ounces cream cheese, room temperature
1 cup packed dark brown sugar
1 teaspoon vanilla
pinch of salt

With an electric mixer on medium-high speed, beat ingredients until smooth and sugar is dissolved.  Use immediately, or refrigerate up to 3 days in an airtight container.  Before using, bring to room temperature and beat on low speed until smooth.

1 comment:

  1. How many cupcakes does this recipe yield? And how many cupcakes does the frosting decorate? Thanks!