Ingredients
Scale
For the cupcakes:
- 1/2 cup unsalted butter softened at room temperature for 1 hour
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 3/4 cup North Coast pumpkin spiced applesauce
- 1 3/4 cups all-purpose flour
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup whole milk room temperature
For the frosting:
- 8 ounces cream cheese softened at room temperature for 1 hour
- 4 ounces unsalted butter softened at room temperature for 1 hour
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/2 teaspoon pumpkin pie spice
Instructions
For the cupcakes:
- Preheat oven to 350°F. Line a 12-muffin tin with liners.
- To a bowl add the butter and sugar. Beat on high until light and pale using an electric mixer. Add the eggs, one at a time and beat until mixed. Mix in the pumpkin applesauce.
- Add the flour, baking powder and salt to a separate bowl and mix well. With the mixer on low add little dry mix to the wet mix, alternate with a little milk until all the flour and milk are used. Mix until well-combined and smooth. Don’t over mix.
- Use an ice cream scoop and divide the batter between all the cups, a little over halfway filled.
- Bake for 20-25 minutes until golden. When a toothpick inserted in the center it should come out clean.
- Remove from the oven, remove the cupcakes from the pan and cool on a wire rack.
For the frosting:
- Beat the cream cheese and butter with an electric mixer, add the vanilla, mix well. Slowly add powdered sugar while beating. Add the pumpkin pie spice and mix well.
- Refrigerate for 30 minutes to make topping the cupcakes easier.
- Top the cooled cupcakes with the frosting.
- Category: Cupcakes, Dessert