These spice cupcakes are one of my all-time favorite desserts of all time. When we were picking wedding cupcake flavors, I instantly know that this needed to be one of the options (my husband Jeffrey chose red velvet with white chocolate buttercream, and we also did a lemon cupcake for good measure).
Here’s a photo of these cupcakes at our wedding, courtesy of Stevie B Photography (our awesome photographer):
It’s kind of hard to see in that picture, but we set the cupcakes on these beautiful silver trays that I got at a Pottery Barn/William Sonoma “warehouse” sale for $12. They were originally $79 each! Score! They have a really pretty etched design with flowers, and they fit our vintage theme perfectly.
Now that fall is here (boo! hiss!), I am craving apple flavors. The applesauce in these cupcakes really shines through. We topped them with a cream cheese frosting and large heart sprinkles, but they would also be perfect and rustic with a slice of dried apple on top. Decorating cupcakes is one of my favorite things to do in the kitchen, hands down.
Honestly, these cupcakes are so moist that you don’t *really* need frosting. I love them plain, more of a muffin style, which means you can eat them for breakfast with no guilt, right?
Spiced Applesauce Cupcakes with Cream Cheese Frosting
- 1/3 cup butter softened
- 1 1/3 cup sugar
- 2 eggs
- 1 cup applesauce
- 1/3 cup spice wine
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon baking powder
- 8 ounces cream cheese softened
- 1/2 cup butter softened
- 1 teaspoon vanilla
- 4 cups powdered sugar
- Sprinkles or dried apple slices optional
Beat butter and sugar together
Beat in eggs, one at a time, until mixture is light and fluffy. Add applesauce and wine. Mix and set aside.
In another bowl, combine the dry ingredients.
Blend the dry ingredients into the applesauce mixture.
Pour into lined cupcake tins
Bake at 350 degrees for 12-15 minutes or until a toothpick inserted in cake comes out clean.
Cool in pan 10 minutes and then remove to cool completely on baking rack.
While cupcakes are cooling, beat together the cream cheese, butter, and vanilla for the frosting. Gradually add the sugar until you have a frosting consistence.
Pipe frosting until each cupcake and top with sprinkles or apple slices.
Recipe NotesIf you cannot find spiced wine, you can substitute water or apple cider. If you do, add 1/2 teaspoon ground cloves. These cupcakes do not keep long because they are so moist. Store extras in the fridge, but eat within 2-3 days.
Here are some of our other favorite cupcake recipes…