0 from 9 votes
Frosted Applesauce Cupcakes
These applesauce cupcakes have a tender and moist crumb and blend the warmth of applesauce and cinnamon with a fluffy cream cheese frosting.
Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 12 cupcakes
Calories: 266 kcal
Course:
Dessert , Snacks
Cuisine:
American
Ingredients
FOR THE CUPCAKES
- 1¼ cups pastry flour
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pinch salt (if using unsalted butter then use ¼ teaspoon salt)
- ½ cup granulated sugar
- ¼ cup butter (softened)
- 1 large egg (room temperature)
- ¾ cup applesauce (unsweetened)
FOR THE FROSTING
- ¼ cup butter (softened)
- ¼ cup cream cheese (whole fat) room temperature
- 2½ cups powdered sugar
- ¼ teaspoon vanilla extract
- 1 pinch salt
- 2 tablespoons cream (whole/heavy or whipping cream)
Instructions
- Pre-heat the oven to 350F. Spray a 12 medium muffin tin and or use cupcake wrappers.
- In a large bowl whisk the flour, cinnamon, baking powder, baking soda and salt.
- In a large bowl or stand mixer cream the sugar and butter until fluffy 2-3 minutes, add the egg and applesauce, beat to combine. Add the dry ingredients and combine on low 1 minute, divide the batter in the prepared pan.
- Bake for approximately 18-20 minutes, check for doneness with a toothpick. Cool in the pan approximately 10 minutes then move to a wire rack to cool completely before frosting. Enjoy!
Cup of Yum
FOR THE FROSTING
- In a medium bowl beat butter and cream cheese until creamy, approximately one minute. Add icing sugar a little at a time, continue beating, add salt and cream, beat approximately 3 minutes until fluffy. If it isn't thick enough then add a bit more powdered sugar, too thick a bit more cream.
Cup of Yum
Notes
- You can use either store bought or homemade applesauce.
- If you need to make your own pastry flour, it’s simple to make with all-purpose flour and cornstarch. For every cup of all-purpose flour, remove 2 Tablespoons and replace with 2 Tablespoons of cornstarch.
- Since these cupcakes have cream cheese frosting you will need to store them in the refrigerator. Store in a sealed container for 3-4 days. Unfrosted cupcakes can be store at room temperature in an airtight container.
- I recommend freezing the cupcakes before frosting them. Freeze in an airtight container or freezer safe bag for up to 3 months. If you have already frosted them, you can still freeze them but you will need to flash freeze them first then store once frozen. Thaw on the counter or in the refrigerator
Nutrition Information
Calories
266kcal
(13%)
Carbohydrates
45g
(15%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
39mg
(13%)
Sodium
131mg
(5%)
Potassium
98mg
(3%)
Fiber
2g
(8%)
Sugar
35g
(70%)
Vitamin A
304IU
(6%)
Vitamin C
0.2mg
(0%)
Calcium
36mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 266
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 45g | 15% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 39mg | 13% |
| Sodium | 131mg | 5% |
| Potassium | 98mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
| Vitamin A | 304IU | 6% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.