Applesauce Spice Cupcakes

Dear Fate, 

I broke a cake plate today. Please don't hate me. 

Really. There's no rhyme or reason as to why it happened. Sometimes, it just does. That's life. I am sad about it, you know. It was a pretty cake plate, with a curvy base, beautiful cream color, and swirly red side borders - a cake plate every baker is proud to have. So please, no bestowing of bad luck okay? Here's my peace offering, Martha Stewart's Applesauce Spice Cupcakes. Trust me, it's good. 

Applesauce Spice Cupcakes
from Martha Stewart's Cupcakes
350ºF / makes 18


Ingredients 
2 cups all purpose flour
1 tsp baking soda
3/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup lightly packed light brown sugar
4 large eggs, at room temperature
1 1/2 cups unsweetened apple sauce

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.


In the bowl of an electric mixer fitted with a whisk attachment, cream butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, scraping down the sides of the bowl as needed. On a low speed, add applesauce and then the flour mixture, beating until just combined.


Fill each cup 3/4 full with batter. Bake 20 minutes. 

Brown Sugar Cream Cheese Frosting


1/2 cup unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 cup packed light-brown sugar


In a bowl, mix cream cheese with 1/2 cup butter and 1 cup light brown sugar until smooth. Spread cream-cheese frosting on cupcakes. Cupcakes can be refrigerated in airtight containers up to 2 days.

So, Fate? We're good now, right? Sweet.