autumn spiced cupcakes


I like how Fred came up to me at work and said, “Jessie, this has gotten out of hand. I can’t believe I have to bake a cake next week for the meeting. Maybe I’ll just bring in my leftover Halloween candy!”

No fear coworkers, I’d do no such thing (mainly because I don’t have any leftover candy).

So tonight, I baked cupcakes. I thought to myself, there’s that jar of applesauce that I’ve only opened once. Maybe I should use it again. So, I chose Martha Stewart’s Applesauce Spiced Cupcakes.

I cream the butter and sugar. I mix the flour, the spices, and the salt. Then I peek into my fridge.

Applesauce! What?! What is that greenish-white thing floating on top! The story of my life.

So instead, I thought to myself, what tastes like applesauce and works in cake batter?

Why milk of course! (well not really but…)


So I substituted the same proportion of milk for the applesauce. I bake them and oh boy did it smell delicious. I make the frosting, pipe it all out, and dang did it look gorgeous. I take pictures upload them and start blogging. That’s when I realized…



On the bright side, they were still delicious! That tells you something. Eggs are not vital to the well-being of a cupcake!

So below is my adapted version, if you so dare to try it… I couldn’t call them Applesauce Spice Cupcakes, them not having applesauce and all.

Autumn Spiced Cupcakes
adapted from Martha Stewart’s Cupcakes
original recipe found at Susi’s Kochen Und Backen
Cupcake Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup packed light-brown sugar
1 1/2 cups milk
Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves. Cream butter and both sugars until pale and fluffy (either by hand or by an electric mixer on high). Reduce speed to low. Add applesauce and then flour mixture, beating until just combined after each.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in center comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
To finish, use a small offset spatula to spread cupcakes with frosting or for a fancier look pipe on frosting with a pastry bag fitted with a big tip. Frosted cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature before serving.
Simple Buttercream Frosting Ingredients:
1 stick butter
2 cups confectioner’s sugar
1 tablespoon vanilla
Sift 1 cup of the confectioner’s sugar into the butter. Mix (preferably with some sort of electric appliance) until the butter becomes soft. Continue adding the confectioner’s sugar until the desired consistency. The more the sugar, the easier it will be to pipe out of the bag. At the last second, add in the vanilla.
Happy frosting!