Apple Spice Cupcakes |Cooking With Amanda

I have always loved apple flavored anything! As much as I'm crazy about pumpkin in the Fall, I'm even crazier about apple. There are so many ways to bake it, simmer it, and dip it in caramel – it's definitely one of the most versatile fruits out there.

Applesauce has always been one of my favorites, too. My son or my husband will not touch it, which I don't understand. It's apples cooked and mashed up with spices. What is the problem?

Unless you don't like delicious things, in which case, I can't help you. They WILL however, eat foods with applesauce baked IN it, which isn't surprising. Leave it to my two picky eaters to need their apples to go through TWO cooking processes before they are willing to eat it. Good grief, no wonder I buy my wine by the box.

Applesauce is a super fantastic baking ingredient, in case you didn't know. It not only gives a wonderful Fall flavor, but it also adds a ton of moisture. One of my favorite Christmas memories is the Applesauce Raisin Cookies my grandma used to make. They were so soft and cinnamon-y, with a crunchy sugar topping. Funnily enough, my mother-in-law gave me the recipe for my husband's favorite childhood treat several years ago. The recipe? Applesauce bars. Of course!

These cupcakes are perfectly apple-ey and moist, with applesauce and diced Granny Smith apples baked in the batter. You can top these with plain buttercream or cream cheese frosting, but I chose to top these with sweetened whipped cream. If that is the route you go, make sure to hold off on topping them until right before serving.

These would also be pretty great frosting free, with just a sprinkle of powdered sugar on top. Whichever way you frost them, they are delicious!

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Apple Spice Cupcakes Recipe

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Ingredients

For the Apple Spice Cupcakes:

1/3 cup butter, softened to room temperature
1/4 cup sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1 cup applesauce
1 granny smith apple, peeled and diced

Sweetened Whipped Cream:

2 cups heavy whipping cream
1/4 cup powdered sugar

Directions

For the Cupcakes:

Preheat oven to 350°F. Line 12 muffin tins with paper liners and set aside.
In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and cloves. Set aside.
In the bowl of your mixer, beat butter and sugars on medium speed for 2 minutes, until fluffy and smooth. Add eggs, one at a time, beating well after each. Beat in vanilla. With the mixer on medium speed, add flour mixture and applesauce alternately to the butter mixture, starting and ending with flour. Fold in the diced apples.
Fill lined muffin tins 2/3 full. Bake for 20-25 minutes or until tops spring back when lightly touched in the center. Let cool completely before topping with sweetened whipped cream.

For the Whipped Cream:

Place a clean metal mixing bowl and your mixer's whisk attachment in the freezer for 10 minutes.
Remove from freezer and add whipping cream and powdered sugar.
Beat on medium low speed until thickened, then beat on high until a stiff whipped cream is formed.
Frost cooled cupcakes.