Applesauce-Spice Cupcakes

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/8 teaspoon ground cloves
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 4 large eggs, room temperature
• 1 1/2 cups unsweetened applesauce
• 1 cup pecans (about 4 ounces), toasted (see page 323) and chopped
• Brown-Sugar Cream-Cheese Frosting (page 310)

1. Preheat oven to 350F.
2. Line standard muffin tins with paper liners.
3. Whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
4. With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy.
5. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
6. Reduce speed to low.
7. Add applesauce and then flour mixture, beating until just combined after each.
8. Stir in pecans by hand.
9. Divide batter evenly among lined cups, filling each three-quarters full.
10. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.
11. Transfer tins to wire racks to cool completely before removing cupcakes.
12. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
13. To finish, use a small offset spatula to spread cupcakes with frosting.
14. Frosted cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature before serving.

flour, baking soda, salt, ground cinnamon, nutmeg, ground cloves, unsalted butter, sugar, lightbrown sugar, eggs, unsweetened applesauce, pecans, brownsugar creamcheese frosting

Taken from www.epicurious.com/recipes/food/views/applesauce-spice-cupcakes-389904 (may not work)