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?
Warm spices and applesauce pair in this recipe for the perfect moist cupcake.
- 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.
If 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…