Frosted Applesauce Cupcakes Recipe – An Italian in my Kitchen

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These applesauce cupcakes have a tender and moist crumb and blend the warmth of applesauce and cinnamon with a fluffy cream cheese frosting.They are perfect for a cozy treat or a special occasion, offering a lovely balance of sweetness and spice.

 

Baking during the autumn and winter months is simply the best. From the warm fall flavors of cinnamon and spice to apples and pumpkins, there is nothing better than having your kitchen full of the aromas! 

Often you can find these pumpkin cake in my oven during the season, but this year with an overabundance of homemade applesauce I made this batch of frosted applesauce cupcakes and am declaring these the best fall dessert! 

A moist cupcake base is topped with a simple cream cheese frosting and they are pure cozy comfort! They are different from my standard vanilla almond cupcakes and chocolate cupcakes and perfect for any fall celebration. 

Why You Will Love These Cupcakes

  • Warm flavors: With applesauce and cozy fall flavors like cinnamon, these cupcakes strike the perfect balance between fruity and spiced.
  • Moist and tender: These cupcakes are light and fluffy with a tender crumb thanks to pastry flour, butter and applesauce. 
  • Cozy fall dessert: The apple and cinnamon flavors makes these perfect to serve with a cup of tea during the fall or for any seasonal celebration. Don’t hesitate to make them year-round though!
Six cupcakes on a with plate.

Recipe Ingredients

  • Pastry flour: Pastry flour is lower in protein so your applesauce cupcakes will be light and airy. 
  • Cinnamon: Adds a warm flavor to the applesauce spice cupcakes. 
  • Baking staples: Baking powder, baking soda and a pinch of salt. 
  • Granulated sugar: White sugar adds sweet taste. 
  • Butter: I use salted butter, if using unsalted butter add ¼ teaspoon of salt. 
  • Egg: One large egg at room temperature binds the ingredients together. 
  • Applesauce: Store-bought unsweetened applesauce or homemade is best. If you have applesauce that is sweetened or with spices, you may need to adjust the added sugar and spice. 
  • Cream cheese frosting: Full fat cream cheese, powdered sugar (icing sugar), softened butter, vanilla extract and heavy cream. 
Ingredients for the recipe.

How to Make Applesauce Cupcakes

To start, add dry ingredients including flour, cinnamon, baking powder, baking soda and salt in a large mixing bowl and whisk to combine.

The dry ingredients whisked in a silver bowl.

Next, in the bowl of a stand mixer, cream the butter and sugar until fluffy then add and applesauce and beat to combine. 

Beating the wet ingredients in a silver bowl.

Slowly add the dry ingredients to the wet ingredients and combine on low speed for 1 minute. 

Adding the dry to the wet ingredients in the bowl.

Divide the cupcake batter the prepared muffin tin. Bake until baked, test for doneness with a toothpick.

The batter in the muffin tin before and after baked.

Cool for about 10 minutes in the pan before removing to a wire rack to cool completely. 

The cupcakes on a wire rack.

While the applesauce cupcakes cool, make your cream cheese frosting. In a medium bowl use an electric mixer to cream butter and cream cheese. Add icing sugar a little at a time then add salt and cream. Beat until fluffy.

Making the frosting in a silver bowl.

Frost your cupcakes and serve!

The frosted cupcakes on a white plate.

Substitutions and Variations

  • DIY pastry flour: If you need to make your own pastry flour, it’s simple to make with all-purpose flour and cornstarch. For every cup of all-purpose flour, remove 2 Tablespoons and replace with 2 Tablespoons of cornstarch. 
  • Skip the icing: Simply sprinkle the apple spice cupcakes with powdered sugar or cinnamon sugar!
    Frosting options: Try buttercream frosting like I use in this vanilla birthday cake. Or try a maple syrup cream cheese frosting like in these pumpkin cupcakes! Brown butter would add a delicious warm flavor to the cream cheese frosting.
  • Additional warm spices: Add in a pinch of ginger and nutmeg like I do in spice cake. You could also use an apple spice blend.
  • Mix-Ins: Add peeled and diced apples, chopped walnuts, dried fruit or even dark chocolate chips to the applesauce cupcake recipe.
Cupcakes on a white dish.

Expert Tips

  • Sift dry ingredients: Sifting your flour and powdered sugar will help remove any lumps so both your applesauce cupcakes and frosting have a smoother texture.
  • Avoid overmixing the batter: As with most baking projects, over mixing the dough will cause them to be dense as it adds extra air to the batter which will cause them to sink while baking.
  • Cool cupcakes completely: Before frosting your cupcakes, make sure they are cooled completely! Otherwise the icing will slide right off. 
  • Filling cupcake liners: Only fill ⅔ way full so the batter does not overspill onto the cupcake pan. You could use a large cookie scoop if that helps. 
  • Garnish: Top these cupcakes with apple chips, cinnamon sticks or thin slices of apples for a beautiful presentation. You could even drizzle them with homemade maple caramel sauce for an added touch!

Recipe FAQs

What type of applesauce works best for cupcakes?

Unsweetened applesauce is ideal as it provides natural sweetness and moisture. You can also use sweetened applesauce for a little bit sweeter cupcakes. I wouldn’t recommend the cinnamon spiced applesauce, since there is already cinnamon being added in the recipe.

How to test for doneness?

There is nothing worse than a dry cupcake! To test your applesauce cupcake for doneness, I recommended using the toothpick test. Insert a toothpick into the center of the cupcake and it comes out with only a few crumbs, it’s done baking. You can also use the spring back method. Touch your finger lightly to the top of the cupcake, if the cupcake springs back, they are ready! 

How to decorate cupcakes without frosting?

Cream cheese frosting is a bit harder to pipe on cupcakes as it doesn’t hold its shape as well as buttercream frosting. You will still be able to pipe a small swirl on the top or just use a knife to spread the frosting on top and give it a swirl with a spoon. 

How to store cupcakes? 

Since these cupcakes have cream cheese frosting you will need to store them in the refrigerator. Store in a sealed container for 3-4 days. Unfrosted cupcakes can be store at room temperature in an airtight container.

Can I freeze applesauce cupcakes? 

Yes, but I recommend doing so before frosting them. Freeze in an airtight container or freezer safe bag for up to 3 months. If you have already frosted them, you can still freeze them but you will need to flash freeze them first then store once frozen. Thaw on the counter or in the refrigerator 

Cupcakes on a white dish.

More Apple Desserts

These Applesauce Cupcakes are a delicious combination of sweet, moist, and lightly spiced flavors that bring the essence of fall in every bite. Whether you enjoy them with a cup of tea as a snack or as the perfect dessert I hope you love them as much as we do! Enjoy!

FOR THE CUPCAKES

  • cups pastry flour
  • ½ teaspoon cinnamon
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 pinch salt (if using unsalted butter then use ¼ teaspoon salt)
  • ½ cup granulated sugar
  • ¼ cup butter (softened)
  • 1 large egg (room temperature)
  • ¾ cup applesauce (unsweetened)

FOR THE FROSTING

  • ¼ cup butter (softened)
  • ¼ cup cream cheese (whole fat) room temperature
  • cups powdered sugar
  • ¼ teaspoon vanilla extract
  • 1 pinch salt
  • 2 tablespoons cream (whole/heavy or whipping cream)

Prevent your screen from going dark

  • Pre-heat the oven to 350F. Spray a 12 medium muffin tin and or use cupcake wrappers. 

  • In a large bowl whisk the flour, cinnamon, baking powder, baking soda and salt.

  • In a large bowl or stand mixer cream the sugar and butter until fluffy 2-3 minutes, add the egg and applesauce, beat to combine. Add the dry ingredients and combine on low 1 minute, divide the batter in the prepared pan.

  • Bake for approximately 18-20 minutes, check for doneness with a toothpick. Cool in the pan approximately 10 minutes then move to a wire rack to cool completely before frosting. Enjoy!

FOR THE FROSTING

  • In a medium bowl beat butter and cream cheese until creamy, approximately one minute.  Add icing sugar a little at a time, continue beating, add salt and cream, beat approximately 3 minutes until fluffy.  If it isn’t thick enough then add a bit more powdered sugar, too thick a bit more cream. 

You can use either store bought or homemade applesauce.
If you need to make your own pastry flour, it’s simple to make with all-purpose flour and cornstarch. For every cup of all-purpose flour, remove 2 Tablespoons and replace with 2 Tablespoons of cornstarch. 
Since these cupcakes have cream cheese frosting you will need to store them in the refrigerator. Store in a sealed container for 3-4 days. Unfrosted cupcakes can be store at room temperature in an airtight container.
I recommend freezing the cupcakes before frosting them. Freeze in an airtight container or freezer safe bag for up to 3 months. If you have already frosted them, you can still freeze them but you will need to flash freeze them first then store once frozen. Thaw on the counter or in the refrigerator 

Calories: 266kcal | Carbohydrates: 45g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 131mg | Potassium: 98mg | Fiber: 2g | Sugar: 35g | Vitamin A: 304IU | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 1mg

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