Applesauce Cupcakes

My grandma has a stashed recipe for applesauce cake that is very similar to this one. This is a very moist cake that has optional raisins and pecans throughout; I don't recommend removing either because they add great texture to the cake. Take a bite, "Oh hello pecan!" It also doesn't get any better than topping the cake with classic cream cheese frosting.

Tips:

Toppings - In the photo provided, I decorated the cupcakes with chopped, toasted pecans and a dusting of cinnamon. Other options might be: raisins, dried apple slices, caramel/maple syrup or festive sprinkles.
Greased liners - If you spray your cupcake liners with cooking spray before filling, the cupcakes won't stick to the liners as much
Coated again- The raisins and nuts are added in with the dry mixture because it helps prevent them from sinking to the bottom of the pan.

Oven Temperature: 350 degrees
Prep Time: 10-15 minutes
Bake Time: Cupcakes = 20 -25 minutes

9 x 13 = 35-40 minutes
 Servings: 24 cupcakes, 1, 9 x 13" cake

2 cups all-purpose flour

2 teaspoons baking soda

1 ½ teaspoons ground cinnamon

½ teaspoon baking powder

½ teaspoon salt

¼ teaspoon ground allspice

¼ ground nutmeg

1 cup golden raisins or raisins (optional)

1/2 cup chopped pecans (optional)

½ cup (1 stick) butter, softened

1 cup sugar

½ cup brown sugar, packed

1 ½ cups unsweetened applesauce

2 large eggs

1 teaspoon vanilla extract

Cream Cheese Frosting:

½ cup (1 stick) butter, softened

1 (8 oz.) package cream cheese, softened

3 ½ - 4 cups powdered sugar

1 teaspoon vanilla

2 to 3 tablespoons milk

Directions:

1) Line 24 cupcake cups with liners (or grease a 9 x 13-inch baking dish with butter and flour or spray with non-stick cooking spray) and set aside. Move oven racks so that the pans will sit in the center of the oven. Heat the oven to 350 degrees.

2) In a medium sized bowl whisk together flour, baking soda, cinnamon, baking powder, salt, allspice and nutmeg. Add into the bowl the raisins and pecans and toss them in the flour mixture. Set the bowl aside.

3) In a large bowl, beat or whip together the butter and sugars until fluffy. Add in the applesauce, eggs and vanilla and mix until well combined.

4) Stir in the dry ingredients, scraping the sides often, until ingredients are moistened.

5) Scoop the batter into prepared cupcake pans until the cups are 2/3 of the way full (or pour and spread evenly into the 9 x 13-inch pan). Bake 20-25 minutes (35-40 minutes for 9 x 13) or until center is firm to the touch and a toothpick inserted in the center of the cake comes out clean. Cool completely.

6) To prepare the frosting, beat together butter and cream cheese at medium speed with an electric mixer until creamy.

7) Beating at low speed, add alternatively powdered sugar and milk until you reach your desired consistency. Stir in vanilla.

8) Frost each of the cupcakes and store in an airtight container.