It’s time for another bonus round for the Martha Stewart’s Cupcakes Club, which was chosen by Sherry of Sherry Starts Cooking: applesauce-spice cupcakes! I made 1/4 of the recipe, which yielded 4 full-size cupcakes plus some extra batter; I could have used the extra to make a few minis had I been motivated to dirty another pan. As their name implies, the cupcakes incorporate applesauce as well as some of my favorite spices – cinnamon, nutmeg and cloves. The recipe also calls for pecans, but I omitted them. I found that the “cupcakes” were actually a lot more like muffins after I tasted them. While nice and moist, they were definitely more dense than a typical cupcake, with a tight crumb.
The cupcakes are topped with a brown sugar cream cheese frosting comprised of butter, cream cheese and brown sugar. I had high hopes for this frosting as I LOVE the regular cream cheese frosting from the book and brown sugar makes everything better in my world. This frosting was just as nice as the regular cream cheese frosting to pipe, but in a taste test, it couldn’t beat the regular cream cheese frosting. I will say that I thought this frosting worked nicely with these cupcakes and upped the sweetness factor significantly.