Applesauce Cupcakes with Cinnamon Buttercream


Apple spice cupcakes for a fall wedding. Cupcakes are decorated with a swirled buttercream frosting and dusted with cinnamon.

This recipe has been a family favorite for years, but this is the first time I have made it into cupcakes & added frosting. We’ve always eaten it as an unfrosted snack cake. The cake is so moist & flavorful that it really doesn’t need frosting. But, a cupcake without frosting is just a muffin.

These cupcakes were for our son & his fiancé’s wedding shower, so I wanted to make them look like they were for a special occasion & spritzed them with edible color from Wilton.

If you want to bake it as a cake rather than cupcakes, spread the batter into a 9×13 pan & bake at 325 for 30-40 minutes. If you want to frost, cool the cake completely, then spread the frosting evenly over the cake.



  • 1 yellow cake mix
  • 1 teaspoon cinnamon
  • 3 eggs
  • 1 stick butter, melted
  • 1 1/3 cups applesauce

Preheat oven to 325 degrees.

Put 24 cupcake liners in muffin pans.

Place all ingredients into mixing bowl. Mix until blended.

Spoon batter into cupcake liners. Bake for 18-20 minutes.

Remove from oven & cool completely before frosting.



  • 5 2/3 cups powdered sugar
  • 1/2 tablespoon cinnamon
  • 1 1/2 sticks butter, softened
  • 1/2 tablespoon vanilla
  • 1/3 cup milk

Place all ingredients into mixing bowl. Mix on low or medium until well blended. Turn mixer on high & whip for 3-4 minutes.



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