Fall begins tomorrow, and I am ready. As a person who appreciates all seasons, I welcome the changing leaves, crisp evening air, and an excuse to bake with delicious fall favorites like apples, pumpkins, and one of my favorite spices, nutmeg. Apples feature heavily in many fall desserts, but these cupcakes feature an easy pantry staple that also lends great, tender texture: applesauce.
I found this recipe at Cooking Classy and adapted it slightly to cut down its size, adjust the spice level, and add a vanilla caramel buttercream rather than a cream cheese frosting (which would also be delicious). The cupcakes themselves carry more of a spice flavor than an apple flavor, but are quite delicious with a very tender crumb. The frosting has a subtle caramel flavor that brings a nice balance of sweetness to the warm spice in the cupcakes. Next time, I’d love to try this recipe as a whole cake, served with warm apple compote and whipped cream. Stay tuned!
Ingredients
For the cupcakes
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- Heaping 1/4 teaspoon nutmeg
- 4 tablespoons butter, softened
- 1/2 cup sugar
- 1/4 cup packed light brown sugar
- 2 eggs, at room temperature
- 3/4 cups unsweetened applesauce
For the frosting
- 8 tablespoons butter, at room temperature
- 2 cups powdered sugar
- 1/3 cup caramel sauce
- 3 tablespoons heavy cream
- 1 teaspoon vanilla
Preparation
Preheat oven to 350 degrees. Line a cupcake tin with paper liners.
In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. In a mixer fitted with the paddle attachment, cream butter, sugar, and brown sugar until light and fluffy. Add eggs, one at a time, beating well between each addition. With the mixer running on low, add the applesauce. Turn off the mixer and stir in flour until just combined.
Using a 2-inch cookie scoop, scoop batter into liners, filling about 2/3 to 3/4 full. Bake for 20-21 minutes, until a cake tester comes out clean. Remove from oven and remove cupcakes from tin; place on a wire rack to cool completely before frosting.
For the frosting, beat butter in a mixer for about 1 minute, then add powdered sugar and mix on low, then medium speed until the sugar is fully incorporated into the butter. Add caramel, heavy cream, and vanilla and beat well, about 3-4 minutes.
Fit a large piping bag with a large plain tip; pipe a generous blob of frosting onto each cupcake. You’ll have plenty of frosting left over for another use; I may make a second batch of these cupcakes for mine!
Store in an airtight container at a cool room temperature, or in the fridge. Makes 12.
amy bakes in the 'burgh 