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A closeup showing the spiderweb cupcake liner, creamy frosting and large spider decoration

Halloween Pumpkin Spiced Applesauce Spider Cupcakes

Print Recipe
Fluffy cupcakes flavored with pumpkin spiced applesauce with pumpkin spice frosting are made spooky for Halloween with fake spiders.
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 12 cupcakes
Calories 182
Author Janette

Ingredients

For the cupcakes:

  • ½ cup (113 grams) unsalted butter softened at room temperature for 1 hour
  • ¾ cup (150 grams) granulated sugar
  • 2 large eggs room temperature
  • ¾ cup applesauce
  • 1 ¾ cups (162 grams) all-purpose/plain flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ⅓ cup (78 ml) whole milk room temperature

For the frosting:

  • 1 cup (8 ounces/225 grams) cream cheese softened at room temperature for 1 hour
  • ½ cup (113 grams) unsalted butter softened at room temperature for 1 hour
  • 1 teaspoon vanilla extract
  • 2 cups (260 grams) powdered sugar
  • ½ teaspoon pumpkin pie spice

Instructions

Make the cupcakes:

  • Preheat oven to 350°F/175°C. Line a 12-muffin tin with liners.
  • To a bowl add the butter and sugar. Beat on high until light and pale using an electric mixer. Add the eggs, one at a time and beat until mixed. Mix in the applesauce. Add the flour, baking powder, pumpin pie spice and salt to a separate bowl and mix well. With the mixer on low add little dry mix to the wet mix, alternate with a little milk until all the flour and milk are used. Mix until well-combined and smooth. Don't over mix. Use an ice cream scoop and divide the batter between all the cups, a little over halfway filled.
  • Bake for 20-25 minutes until golden. When a toothpick inserted in the center it should come out clean.
  • Remove from the oven, remove the cupcakes from the pan and cool on a wire rack.

Make the frosting:

  • Beat the cream cheese and butter with an electric mixer, add the vanilla, mix well. Slowly add powdered sugar while beating. Add the pumpkin pie spice and mix well. Refrigerate for 30 minutes to make topping the cupcakes easier.
  • Top the cooled cupcakes with the frosting.

Nutrition

Serving: 1 | Calories: 182kcal | Carbohydrates: 19g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 53mg | Sodium: 335mg | Fiber: 1g | Sugar: 4g