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Halloween Pumpkin Spice and Applesauce Cupcakes

Janette
Course Cupcakes, Dessert
Servings 12 cupcakes

Ingredients
  

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.