Monthly Archives: October 2012

Apple Spice Cupcakes with Cream Cheese Frosting

This is one of my all time favourite cake favours. I found this recipe at Smitten Kitchen and have made this recipe into the cake form a few times and have now tried them as cupcakes. I have to say I prefer the cupcakes as the cream cheese frosting to cake ratio is much more to my liking!

The mix of spices with the applesauce is delicious without being overpowering, and who doesn’t love cream cheese frosting. I have to admit to saving a few spoonfuls after frosting the cupcakes to myself.

The batter will seem a bit curdled, but it’s okay, it’s what it is supposed to look like! They will bake into lovely mounds of cupcake!

Makes 18


250g flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
115g unsalted butter, softened
1 cup (195g) packed light brown sugar
1 tsp pure vanilla extract
2 large eggs
1 1/2 cups (365 g) canned/jarred applesauce (unsweetened)

Cream Cheese Frosting

300g cream cheese, softened
90g unsalted butter, softened
1/2 tsp pure vanilla extract
2 cups soft icing sugar
1 tsp cinnamon


Preheat oven to 175°C with a rack in the middle of the oven. Line 18 cupcakes pans with cupcake liners.

Mix together flour, baking powder, baking soda, salt, and spices. Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, around 3 minutes. Add eggs one at a time, beating well after each addition, then beat in the applesauce. At low speed, mix in flour mixture until just combined with a wooden spoon. Like I said above, the batter will look curdled.

Fill each cupcake liner around 3/4 full and bake for 15 minutes (I always check at 12 minutes) until golden-brown and a wooden pick inserted into center comes out clean. Cool for 15 minutes and then place cupcakes on a rack to cool completely.


Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated. Spread or pipe decoratively onto each cupcake generously.

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