These were super yummy!! next time I will definitely use chunky Applesauce, and that icing is amazing!!
2 c flour
1tsp baking soda
2tsp ground cinnamon
1/2tsp ground nutmeg
1/8tsp ground cloves
1/2c unsalted butter, room temp
1c gran sugar
1/2 c packed brown sugar
4 lg eggs, room temp
1 1/2c applesauce unsweetened
brown sugar cream cheese icing
Preheat oven to 350. Line standard muffin tins with paper liners. Whisk together flour, baking soda, salt, cinnamon, nutmeg and cloves.
With an electric mixer on medium high speed, cream butter and both sugars until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add applesauce and then flour mixture, beating until just combined after each.
Divide batter evenly among lined cups, filling each 3/4 full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20min. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 mnths, in airtight containers.
Brown-Sugar Cream-Cheese Frosting
1/2c(1 stick) unsalted butter, room temp.
8 oz cream cheese, room temp
1 c packed light-brown sugar
With an electric mixer on medium-highspeed, beat butter, cream cheese, and brown sugar until smooth. Use immediately, or refrigerate up to 3 days in an airtight container. Before using, bring to room temp, and beat on low speed until smooth.