Honey and Applesauce Cupcakes with Cinnamon Cream Cheese Frosting

October 14, 2011

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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.

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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.

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Pour the batter evenly into greased mini muffin cups. Bake for 10 minutes.

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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.

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Chill the icing for about 10 minutes. Once chilled, pipe or spread the icing onto the mini cupcakes.

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Serve with sprinkles and a candle for the birthday boy.

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Happy birthday, Calvin! xoxo

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{ 9 comments… read them below or add one }

Bobbi October 17, 2011 at 6:35 pm

Yum–love the cinnamon cream cheese frosting. These sound like the perfect cupcake for fall. Have you tried them with whole wheat flour before? I recently scored a huge bag of W.W. pastry flour that I’m dying to try out in a cupcake.

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Jen @ Keepitsimplefoods October 17, 2011 at 8:39 pm

I haven’t tried whole wheat flour in this recipe but I bet it would be good!

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Lauren at Keep It Sweet October 17, 2011 at 6:21 am

What an adorable birthday cupcake! They sound delicious.

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megan @ whatmegansmaking October 16, 2011 at 2:56 pm

oooh I love finding new cupcake recipes! These look perfect for Fall – just beautiful!

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Jen @ Keepitsimplefoods October 16, 2011 at 9:36 pm

Thank you! I hope you enjoy!

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Katie @ BloomEveryday October 15, 2011 at 1:51 pm

Congrats on your wedding and marriage – wish you the best! These cupcakes look absolutely heavenly. :)

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Jen @ Keepitsimplefoods October 15, 2011 at 3:17 pm

Thank you!

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Andrea October 15, 2011 at 12:22 pm

Wow, what beautiful photography! And the ingredients look super healthy. Is the texture more muffiny or cakey? Anyhow, this is one I might just have to make to find out! :)

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Jen @ Keepitsimplefoods October 15, 2011 at 3:17 pm

I actually think the texture of these is just between a muffin and cupcake. So, you could eat them as either!

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