Dorothys Applesauce Cupcake With Cinnamon Goat Cheese Frosting Recipes

APPLESAUCE SPICE CUPCAKES

Steps:

• In a large bowl, cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; add to creamed mixture alternately with applesauce., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack. Frost cooled cupcakes.

APPLE SHEET CAKE WITH CINNAMON CREAM CHEESE FROSTING

Steps:

• Prepare the cake: Heat oven to 350 degrees and set a rack in the center. Butter and flour a 9-by-13-inch glass or light colored metal baking pan.
• In a large bowl, whisk together the light brown sugar and eggs until pale and foamy. Add the applesauce, oil, spices and salt. Whisk to combine.
• Add the 2 cups flour, baking powder and baking soda, and whisk until well combined.
• Pour the batter into the prepared pan, smooth the top, and firmly tap the pan on a countertop a few times to release air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 30 to 40 minutes. Cool the cake in the pan on a rack.
• When the cake is cool, make the frosting: Add the cream cheese, butter and cinnamon to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then turn the speed up to medium-high and whip until smooth and fluffy.
• Spread the frosting over the cooled cake and serve. Store any leftovers in the refrigerator, covered, for up to 3 days.

APPLESAUCE SPICE CUPCAKES

Steps:

• Combine all ingredients in large mixing bowl.
• Mix well.
• Fill greased or paper-lined muffin cups 2/3 full.
• Bake at 350 degrees for 25 minutes or until cupcakes test done.
• Cool for 10 minutes before removing to a wire rack.
• Frost cooled cupcakes if desired.
• *This can also make this cake in a 15 x 10 inch baking pan and frost.

APPLESAUCE CUPCAKES

Steps:

• Preheat the oven to 350. Line the cupcake pans with paper liners.
• Put the sifter into the medium mixing bowl. Measure the sifted flour, baking soda, nutmeg, cinnamon, cloves, and salt into the sifter. Sift these dry ingredients into the bowl.
• Measure the shortening into the large mixing bowl. Use the electric mixer to beat the shortening until it is fluffy.
• Add the honey to the shortening and continue to beat the mixture for 2 minutes. Stop the mixer once or twice and use the rubber spatula to scrape down the sides of the bowl.
• Add half the applesauce and half the sifted dry ingredients to the honey-and-shortening mixture. Mix at medium speed until all the flour disappears. Stop once or twice to scrape down the sides of the bowl with the spatula.
• Add the remaining applesauce and dry ingredients. Mix again until everything is blended.
• Use the wooden spoon to stir in the raisins and walnut pieces.
• Spoon the batter into the cupcake liners, filling each about 2/3 full.
• Bake the cupcakes for 25 to 30 minutes.
• Poke a toothpick through the center of a cupcake. If the toothpick comes out clean, the cupcakes are done. Set them on the racks to cool.
• After 10 minutes, take the cupcakes out of the pans and let them cool completely on the racks before frosting them.

CARROT CUPCAKE WITH CINNAMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper liners.
• Whisk flour, 1 1/2 teaspoons cinnamon, baking powder, baking soda, allspice, and salt together in a bowl. Beat white sugar, brown sugar, and eggs together in another bowl until light and creamy. Add oil to sugar mixture and beat until combined. Gradually stir flour mixture into sugar mixture until batter is just-combined; fold in carrots. Spoon batter into prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
• Beat cream cheese and butter together in a bowl until light and fluffy. Add confectioners' sugar 1 cup at a time, beating well after each addition, until desired frosting consistency is reached. Beat 1 teaspoon cinnamon into frosting. Spread frosting over cooled cupcakes.

SNICKERDOODLE CUPCAKES WITH CINNAMON BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 18 cupcake cups with liners.
• Mix together 1/3 cup sugar and cinnamon for cupcakes in a small bowl. Set aside.
• Whisk together flour, baking powder, cream of tartar, salt, and baking soda in another bowl until combined.
• Cream together butter and 1 cup sugar in a large bowl until light and fluffy, 2 to 3 minutes. Add in egg and vanilla and mix an additional 2 minutes. Pour in half of the flour mixture and mix until just combined. Pour in buttermilk and mix until just combined. Add in remaining flour mixture and mix until just combined.
• Place 1 tablespoon of batter in the bottom of each cupcake liner. Sprinkle 1/2 teaspoon of cinnamon-sugar over the batter. Add another heaped 1 tablespoon of batter on top. Sprinkle with an additional 1/2 teaspoon cinnamon-sugar mixture. Repeat layering in each cupcake liner.
• Bake in the preheated oven until cupcakes spring back lightly when touched, 24 to 28 minutes. Allow to cool for several minutes in the pan before removing to a wire rack to cool completely.
• For the frosting: Beat butter on high speed until lightened in color, about 2 minutes. Add in powdered sugar 1 cup at a time, mixing well after each addition. Mix in vanilla, cinnamon, and salt. Add in heavy cream and beat until frosting is light and fluffy, an additional 2 to 3 minutes. Frost cooled cupcakes as desired.