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Halloween Pumpkin Spice and Applesauce Cupcakes

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  • Author: Janette
  • Yield: 12 cupcakes 1x



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


For the cupcakes:

  1. Preheat oven to 350°F. Line a 12-muffin tin with liners.
  2. 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.
  3. 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.
  4. Use an ice cream scoop and divide the batter between all the cups, a little over halfway filled.
  5. Bake for 20-25 minutes until golden. When a toothpick inserted in the center it should come out clean.
  6. Remove from the oven, remove the cupcakes from the pan and cool on a wire rack.

For the frosting:

  1. 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.
  2. Refrigerate for 30 minutes to make topping the cupcakes easier.
  3. Top the cooled cupcakes with the frosting.
  • Category: Cupcakes, Dessert
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