Recipe courtesy of Diana Colletti
Show: Cupcake Wars
Episode: The Wizard of Oz
Dorothy's Applesauce Cupcake with Cinnamon Goat Cheese Frosting
1 hr 5 min
(includes cooling time)
25 min
40 cupcakes
1 hr 5 min
(includes cooling time)
25 min
40 cupcakes


Apple Filling:
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar 
  • 1/4 cup all-purpose flour 
  • 1 teaspoon cinnamon 
  • 1 teaspoon nutmeg 
  • 2 large Granny Smith apples, julienned 
Applesauce Cake Batter:
  • 2 cups granulated sugar
  • 1/2 cup (1 stick) unsalted butter 
  • 1/2 cup canola oil 
  • 4 eggs 
  • 4 cups all-purpose flour 
  • 2 teaspoons baking soda 
  • 2 teaspoons ground cinnamon 
  • 2 teaspoons nutmeg 
  • 1 teaspoon salt 
  • 3 cups no-sugar-added applesauce
  • 2 teaspoons vanilla bean paste 
  • 2 cups (4 sticks) unsalted butter, softened
  • 4 to 5 ounces unpasteurized goat cheese 
  • 4 cups confectioners' sugar, sifted
  • 2 teaspoons vanilla bean paste 
  • 1/2 teaspoon cinnamon 


Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 40 cupcakes).

For the apple filling: In a medium bowl, mix together the brown sugar, granulated sugar, flour, cinnamon, nutmeg and apples. Set aside.

For the applesauce cake batter: Cream together the granulated sugar, butter and oil in a large bowl. Beat in the eggs one at a time. Add the flour, baking soda, cinnamon, nutmeg and salt and beat until well mixed. Add the applesauce and vanilla and mix well.

Fill the liners one-third full with the applesauce cake batter. Add some of the apple filling on top, and then add additional applesauce cake batter to cover the apple filling; the liners should be two-thirds full. Bake until an inserted toothpick comes out clean, 16 to 19 minutes. Allow the cupcakes to cool completely before frosting.

For the frosting: In a large bowl with an electric mixer, cream together the butter and goat cheese until light and smooth. Add the confectioners' sugar 1 cup at a time and mix until fully incorporated. Add the vanilla bean paste and cinnamon and beat on high until light and fluffy.

Using a piping bag, pipe the frosting onto the cupcakes. 

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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