• 1 cup all-purpose flour
• 3/4 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp baking soda
• 1/4 ground ginger
• 1/4 tsp ground allspice
• 1/4 tsp groun nutmeg
• 1/4 salt
• 3/4 cup granulated sugar
• 1/4 cup unsalted butter, room temperature
• 1 egg
• 1/2 tsp vanilla
• 1/2 cup unsweetened applesauce*
• 2 Tbs buttermilk**

1. *Although Hasson writes “be sure to use unsweetened applesauce in this recipe” I used sweetened and there was no zombie uprising.
2. **I use powdered buttermilk because it’s a huge waste of money for me to use “real” buttermilk. So for this recipe I added 1 1/2 tsp powdered buttermilk with the dry ingredients and then 2 Tbs water when the recipe calls for buttermilk.
3. Then you:
4. Preheat oven to 350 and line pan with paper liners.
5. Sift together the flour, baking power, cinnamon, baking soda, ginger, allspice, nutmeg and salt into a small bowl.
6. In a large bowl cream the sugar and butter. Add egg, beating well. Mix in vanilla and beat until smooth. In a small bowl, mix together applesauce and buttermilk.
7. Alternately beat flour mixture and buttermilk mixture into butter mixture. Make two additions of applesauce and three of flour. Bake for 20-25 minutes or until tops of cupcakes spring back when lightly touched.
8. Cool in pan for 10 minutes, then remove from pan and cool completely.
9. The recipe says it makes 12 small cupcakes, I got 11 regular cupcakes. I don’t follow directions very well.
10. The frosting I made was just vanilla buttercream with 1/2 tsp vanilla and 1/2 tsp caramel flavoring.

** Stolen from Bake & Destroy! Although Hasson writes “be sure to use unsweetened applesauce in this recipe” I used sweetened and there was no zombie uprising. **I use powdered buttermilk because it’s a huge waste of money for me to use “real” buttermilk. So for this recipe I added 1 1/2 tsp powdered buttermilk with the dry ingredients and then 2 Tbs water when the recipe calls for buttermilk.