Honey and Applesauce Cupcakes with Cinnamon Cream Cheese Frosting

October 14, 2011


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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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.

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!

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

What an adorable birthday cupcake! They sound delicious.

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

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

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

Thank you! I hope you enjoy!

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

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

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

Thank you!

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! :)

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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