“That cupcake was better than any cupcake I’ve ever paid money for!”
That’s a quote from my sister Mandy, after trying one of my Caramel Applesauce Cupcakes. A glowing endorsement of course, but let me tell you a few things about Mandy. She doesn’t like: spice cake, apple cider, applesauce, or any kind of cooked apple. So I’m thinking if she loved these cupcakes that much (which have a spice cake base that’s made extra moist by using applesauce and apple cider, plus they’re topped with a homemade Apple Cider Buttercream) then anyone will!
I made these up the other week to donate for a neighborhood Fall Festival cake walk. I was really trying to think of a seasonal cupcake. Well once the idea for these occurred to me, that was it! I thought they’d be awesome, and as much as I try not to toot my own horn… I’m afraid I’m about to start some tootin’! They really are insanely good. There’s no other way to put it. I’ve made a few notes in the recipe, but the shortened version is: these are insanely moist cupcakes, so don’t bake them too many days before you’re serving them… they just get more and more juicy as time passes!
Please top them with my recipe for Apple Cider Buttercream! It’s the perfect topper for any fall flavored cake, but since these are apple-y already it’s just a match made in heaven.