Today is the one-year anniversary of my blog (a.k.a. my blogiversary)! Truthfully, I never really anticipated this day because it was hard to picture myself keeping up with it for a whole year, but I have, and I feel pretty good about it. And then in another way, it feels easier than I thought it would be. I saw this inspirational quote the other day, and I couldn’t agree more as it relates to me.
I can be pretty hard on myself. Sometimes I’m afraid to even start something because I don’t know how it will turn out. Will I fail? Will I waste my time? Will I embarrass myself?
Truth is, time will pass anyway, so just get over your fears and go for it! No matter what it is.
Speaking of time passing, this recipe was passed to me from my grandma and originated from my great grandma. This cake, along with Sam’s Chocolate Cake, always accompanied birthday dinners and family parties. This recipe is a comfort food, no doubt, and I wanted to share something extra special on my first blogiversary.
The cake has an extremely moist crumb without being dense (thank you, molasses and applesauce). The spice combination of cinnamon, cloves, and nutmeg will make your house smell mouth-wateringly fragrant while the cupcakes are baking. In my opinion, no one spice overshadows any of the others; combined, they create a spice party in your mouth that will almost remind you of
my your very favorite Pumpkin Muffins.
I use my ultra-light whipped frosting to top these cupcakes. The frosting is light, airy, and buttery, and I prefer less to more.
Hope you enjoy this recipe. Thank you for your support during my first year of blogging. I love reading your comments and getting your feedback! Keep ’em coming!
Applesauce Spice Cupcakes
Makes 24 cupcakes
2 1/2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
3/4 cup shortening
1 1/4 cups granulated sugar
2 eggs, room temperature
1/2 cup molasses
17 ounces regular applesauce (not unsweetened)
double batch whipped frosting (from my Red Velvet Cupcakes recipe)
Preheat oven to 350 degrees F. Line paper cups in muffin tins or cupcake pans.
In a large bowl, combine flour, baking soda, salt, cinnamon, cloves, and nutmeg. In the bowl of a stand mixer, beat shortening and granulated sugar until well combined, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in molasses and applesauce. Beat until smooth. Add the dry mixture to the wet, and beat briefly until smooth, about 1 minute.
Fill each muffin cup 3/4-way full. Bake for 20-22 minutes, or until a cake tester comes out clean. Let cupcakes cool before frosting.