Thursday, November 10, 2011

Applesauce Spice Cupcakes

Today is National Vanilla Cupcake Day. The very first cupcake I ever baked from scratch was vanilla...and it was terrible. But it jump started my love of baking and so I decided to make some cupcakes today. I happened upon this recipe on the blog Simple Girls.

I did have to run to the store for butter and applesauce. I, of course, grabbed cinnamon applesauce (instead of regular that the recipe calls for). So I halved the amount of cinnamon I put in.

The cupcakes themselves were delicious. They were (I hate to say it) moist. The cream cheese frosting complimented the spice of the cupcakes perfectly. Make these cupcakes!!!

I chopped up some apples, mixed them with cinnamon-sugar, and used them topped some of the cupcakes. Now that the cupcakes are done, I'm gonna start gettin' ready for my weekend with Mr. Scottie B. I've got to switch over my laundry, paint my nails, and pack. Happy Baking!

Applesauce-Spice Cupcakes
Adapted from Martha Stewart's Cupcakes

1/2 cup canola oil
4 large eggs, room temperature
3/4 cup packed brown sugar
3/4 cup granulated sugar

2 cups white, whole-wheat flour
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons cinnamon
1/8 teaspoon cloves
1/2 teaspoon nutmeg

1 1/2 cups 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 18 - 20 lined cups.
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 light brown sugar
1 teaspoon vanilla
pinch of salt

With an electric mixer on medium-high speed, beat ingredients until smooth. 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.

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