Apple Cinnamon

Cupcake #2-
At heart, I am a true Oregon girl. Everyone loves a few weeks of sunshine... but when fall rolls around in September it's my very favorite time of year. Given the recent turn in weather lately, I've been feeling cozy and happy in sweaters and jeans. I thought apple cinnamon cupcakes would be the perfect experiment for our approaching season!
Of course, I referenced my favorite blog again (The Cupcake Project) for inspiration and came across the recipe I noted below.
I was caught by how simple it seemed and it was just as simple to prepare. I posted the recipe exactly as I made it, but next time I would reduce the applesauce by 1/4 cup and add a teaspoon or two of nutmeg for a stronger spice flavor. Overall, the cupcakes seemed to be a big hit. A tad gummy due to the applesauce, which is why I would recommend a reduction, but other than that they were pretty delicious- especially the frosting. Turned out to be the most perfect cream cheese frosting and even without the cinnamon could be used to top any cupcake deliciously. The cinnamon was the perfect finishing touch for these, which would also go nicely with pumpkin bread or a simple chocolate cupcake!

Apple Cinnamon Cupcake:
2 sticks butter @ room temp.
1 c. + 1 tbs sugar
2 c. flour
4 eggs
1.5 c. unsweetened applesauce
1.5 tsp cinnamon
1 c. finely chopped apples (came about to be about 1 big fuji)

1)Cream together the butter, sugar, flour and eggs.
2)Stir in the applesauce, cinnamon and apple
#)Bake at 350 degrees for 25 minutes
*Note: They may appear to be done on the top at about 20 minutes- check the underside of the cupcake for slight browning before taking them out of the oven prematurely, that last 5 minutes made a big difference to mine!


Cinnamon Cream Cheese Frosting:
8 oz. cream cheese @ room temp.
1/2 stick butter @room temp.
1.5 tsp vanilla extract
2-3 tsp cinnamon
2 c. powdered sugar

1)Cream the butter and cream cheese together
2)Add vanilla and cinnamon
3)Beat in powdered sugar