Well, Martha stepped up to the plate!! In her appropriately named cookbook Martha Stewart's Cupcakes I found this recipe and life was good again!! It did involve sending my son and his girlfriend to Walmart for a jar of Mott's Applesauce. And, fortunately, I did have cream cheese and pecans on hand!!
Martha Stewart's Applesauce Spiced Cupcakes
makes about 18 cupcakes
Ingredients
Cupcake:
2 cups all purpose flour
1 t baking soda
1/2 t salt
1 t ground cinnamon
1/2 t nutmeg
1/8 t ground cloves
1/2 cup (1 stick) unsalted butter (at room temperature)
1 cup white sugar
1/2 cup packed light brown sugar
4 large eggs, at room temperature
1 1/2 cup unsweetened applesauce
1 cup chopped and toasted pecans
Icing:
1/2 cup (1 stick) unsalted butter (at room temperature)
8 oz. cream cheese (at room temperature)
1 cup packed light brown sugar
Directions:
To toast the pecans, heat the oven to 350 degrees. Spread the chopped pecans over a baking sheet and bake for about 8 to 10 minutes. Remove from oven and let cool before adding to recipe.
Line muffin tin with paper liners.
Whisk together the flour, baking soda, salt, cinnamon, nutmeg and cloves.
Using an electric mixer, cream the butter and sugars together.
Add the eggs, one at a time, mixing until each is blended into the dough.
Add the applesauce, mix and then add the flour.
Stir in the pecans by hand.
Spoon the batter into the muffin tins, filling about 3/4 full.
Bake for about 20 minutes at 350 degrees until a toothpick inserted into a cupcake center comes out clean.
Transfer to a wire rack to cool completely before icing.
Brown Sugar Cream Cheese Icing
Using an electric mixer, combine the butter, cream cheese and brown sugar. Mix until smooth.
Using a small spatula, ice the cupcakes.
Entire Recipe:
Martha Stewart's Applesauce Spiced Cupcakes
makes about 18 cupcakes
Ingredients
Cupcake:
2 cups all purpose flour
1 t baking soda
1/2 t salt
1 t ground cinnamon
1/2 t nutmeg
1/8 t ground cloves
1/2 cup (1 stick) unsalted butter (at room temperature)
1 cup white sugar
1/2 cup packed light brown sugar
4 large eggs, at room temperature
1 1/2 cup unsweetened applesauce
1 cup chopped and toasted pecans
Icing:
1/2 cup (1 stick) unsalted butter (at room temperature)
8 oz. cream cheese (at room temperature)
1 cup packed light brown sugar
Directions:
To toast the pecans, heat the oven to 350 degrees. Spread the chopped pecans over a baking sheet and bake for about 8 to 10 minutes. Remove from oven and let cool before adding to recipe.
Line muffin tin with paper liners.
Whisk together the flour, baking soda, salt, cinnamon, nutmeg and cloves.
Using an electric mixer, cream the butter and sugars together.
Add the eggs, one at a time, mixing until each is blended into the dough.
Add the applesauce, mix and then add the flour.
.
Stir in the pecans by hand.
Spoon the batter into the muffin tins, filling about 3/4 full.
Bake for about 20 minutes at 350 degrees until a toothpick inserted into a cupcake center comes out clean.
Transfer to a wire rack to cool completely before icing.
Brown Sugar Cream Cheese Icing
Using an electric mixer, combine the butter, cream cheese and brown sugar. Mix until smooth.
Using a small spatula, ice the cupcakes.
Enjoy!!
Verdict:
Well, good ole Martha didn't let me down!! These were good! Both my husband and son loved them. Now the real test is to see how well they do at the office party - stay tuned!
Updated Verdict:
My husband said the cupcakes were a huge success at the office party!! This is definitely a keeper recipe!!!
