Applesauce Cupcakes w/Cinnamon Buttercream

While Steph was relaxing in Cabo and surviving a hurricane (check it our here!), I was drowning my twinge of jealousy that I wasn’t relaxing on a beach in Mexico with her in these Applesauce Cupcakes w/Cinnamon Buttercream. Because, come on, who doesn’t drown their emotions in baked goods especially ones that have been described as “Fall in a cupcake!”

This recipe is from my Aunt Paula and in our family, this Applesauce cake makes an appearance at every Thanksgiving and/or Christmas. It’s usually made in a bundt pan with a vanilla glaze and is quite possibly the most moist cake I have ever had. And, let me tell you a secret, it’s made from a box!

Ok, so the base is a boxed cake but my aunt doctored it up a bit. The sour cream keeps it moist and applesauce gives it that Fall flavor that we love. Coupled with the Cinnamon Buttercream from Monday and you have a dessert that will not last long! The best part is that this recipe so versatile. Last year I adapted the cake to make a Pumpkin Spice Cake which would also go great with this frosting!

So if you are in the mood for a Fall treat and want a dessert that will impress, this is the one for you! You won’t be disappointed! Enjoy 🙂

-Kelly

Ingredients:

• One box yellow cake mix (with pudding included)
• 4 eggs
• 1/3 cup oil
• 1/3 cup sour cream
• 1 cup Applesauce
• 1/2 tsp cinnamon
• 1/4 tsp ground nutmeg

Directions:

1. Preheat oven to 350 degrees and prepare a muffin pan.
2. Blend all ingredients in larger mixing bowl and mix until incorporated.
3. Fill muffin tins about 3/4 full and bake for 18-2o minutes. Makes about 18 cupcakes.
4. Let cupcakes cool completely. Frost with Cinnamon Buttercream. Recipe found here!
5. Share with others and enjoy the Fall season!