Recipe courtesy of Diana Colletti

Dorothy's Applesauce Cupcake with Cinnamon Goat Cheese Frosting

  • Level: Easy
  • Total: 1 hr 5 min (includes cooling time)
  • Active: 25 min
  • Yield: 40 cupcakes
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Ingredients

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 

Frosting:

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 

Directions

  1. Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 40 cupcakes).
  2. For the apple filling: In a medium bowl, mix together the brown sugar, granulated sugar, flour, cinnamon, nutmeg and apples. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Using a piping bag, pipe the frosting onto the cupcakes.