These cupcakes are special. They are big boy cupcakes I made for Calvin who recently turned one year old. Calvin is one of the cutest babies I’ve seen and destined, I fear, to be a serious heartbreaker.
Unlike the last time I made cupcakes for a child’s birthday party , I opted not to roll the dice on food allergies. This time I played it safe by making an applesauce cake free of nuts and dairy, but full of flavor. No need to keep that EpiPen handy. Whew.
The cupcakes were a hit among parents and kids alike. I made them mini for small hands, but you can make them full-sized for adults. These would be a great fall breakfast treat and you could easily skip the icing to tone down the sweetness.
Ingredients: (makes 24 mini cupcakes)
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/3 cup honey
1 tsp vanilla
2 eggs, lightly beaten
1/4 cup vegetable oil
1 1/2 cup unsweetened applesauce
1 small apple peeled and chopped into small cubes
For the icing you’ll need: 8 oz cream cheese, 1 cup powdered sugar, 2 teaspoons cinnamon and 2 Tablespoons softened butter
Directions: Preheat oven to 350 degrees F. In a mixing bowl, combine the dry ingredients- flour, baking powder, baking soda, salt and spices.
In a separate bowl, combine the eggs, honey, vanilla and oil. Slowly add this wet mixture to the dry mixture. Then, add in the applesauce and chopped apple and combine.
Pour the batter evenly into greased mini muffin cups. Bake for 10 minutes.
Allow to cool and make the icing. In a mixing bowl mix the cream cheese, powdered sugar, cinnamon and butter. Combine the ingredients bit by bit and stir until creamy.
Chill the icing for about 10 minutes. Once chilled, pipe or spread the icing onto the mini cupcakes.
Serve with sprinkles and a candle for the birthday boy.
Happy birthday, Calvin! xoxo
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