Applesauce Spice Cupcakes with Brown Sugar Cream Cheese Frosting

Applesauce Spice Cupcakes with Brown Sugar Cream Cheese Frosting.  Now there's a mouth full! You won't mind the long name, however, once you bite into this deliciously moist, perfectly flavored cupcake.

While this recipe was adapted from Martha Stewart's Cupcakes book, I immediately made a substitution.  Oil.  I've tried several cupcake recipes with butter, and have come to the conclusion that canola oil delivers a moister product. Attention bakers: Butter is not the ultimate panacea.  

Now don't go all Paula Deen on me.  If you want to use butter, I won't judge.  This is just my own personal conclusion.  I also feel better about myself knowing that I'm using a healthy fat in my cupcakes.

I'm going to ignore the fact that I just used healthy and cupcakes in the same sentence.

So after you've blended your healthy fat, eggs and sugar, add your dry ingredients.  Feel even better about yourself because you used whole wheat flour!  Now if you feel like doing dishes, feel free to whisk your dry ingredients in a separate bowl first and then add then add them to your wet ingredients.  I don't like to do dishes.

Next, add your applesauce.  I used the slow cooker applesauce that I posted yesterday.  It's so yummy!

Pour your batter into 18 - 20 lined muffin tins.

When they are cool, top with the Brown Sugar Cream Cheese Frosting. This frosting really does have a unique flavor. Initially, it feels a bit granular because of the brown sugar, but after a few hours, the sugar seemed to dissolve into a smoother frosting. 

These cupcakes are moist, delicious and the perfect taste of fall!

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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