Makes 18 cupcakes
Ingredients
-2 cups all purpose flour
-1 tsp baking soda
-3/4 tsp salt
-2 tsp cinnamon
-1/2 tsp nutmeg
-1/8 tsp ground cloves
-1/2 cup (1 stick) unsalted butter, at room temperature
-1 cup granulated sugar
-1/2 cup lightly packed light brown sugar
-4 large eggs, at room temperature
-1 1/2 cups unsweetened applesauce
-1 cup pecans, toasted and chopped
-Preheat oven to 350oF. Line muffin tins with paper liners.
-In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
-In the bowl of an electric mixer fitted with a whisk attachment, cream butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, scraping down the sides of the bowl as needed. On a low speed, add applesauce and then the flour mixture, beating until just combined.
-Fill each cup 3/4 full with batter. Bake 20 minutes. Frost with Brown Sugar, Cream Cheese Frosting (see below).
Frosting
1/2 cup (1 stick) unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 cup packed light-brown sugar
In the clean bowl of electric mixer, mix cream cheese with 1 stick butter and 1 cup light brown sugar on medium speed until smooth. Spread cream-cheese frosting on cupcakes. Cupcakes can be refrigerated in airtight containers up to 2 days.
-2 cups all purpose flour
-1 tsp baking soda
-3/4 tsp salt
-2 tsp cinnamon
-1/2 tsp nutmeg
-1/8 tsp ground cloves
-1/2 cup (1 stick) unsalted butter, at room temperature
-1 cup granulated sugar
-1/2 cup lightly packed light brown sugar
-4 large eggs, at room temperature
-1 1/2 cups unsweetened applesauce
-1 cup pecans, toasted and chopped
-Preheat oven to 350oF. Line muffin tins with paper liners.
-In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
-In the bowl of an electric mixer fitted with a whisk attachment, cream butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, scraping down the sides of the bowl as needed. On a low speed, add applesauce and then the flour mixture, beating until just combined.
-Fill each cup 3/4 full with batter. Bake 20 minutes. Frost with Brown Sugar, Cream Cheese Frosting (see below).
Frosting
1/2 cup (1 stick) unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 cup packed light-brown sugar
In the clean bowl of electric mixer, mix cream cheese with 1 stick butter and 1 cup light brown sugar on medium speed until smooth. Spread cream-cheese frosting on cupcakes. Cupcakes can be refrigerated in airtight containers up to 2 days.
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