8 ounces, weight Organic Neufchatel Cheese, Room Temperature
¼ cups Unsalted Butter, Room Temperature
1 cup Confectioners Sugar (sifted)
1-½ teaspoon Vanilla Extract
¼ teaspoons Ground Cinnamon
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together flours, baking soda, salt, cinnamon, apple pie spice, nutmeg, and cloves.
With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed. Reduce speed to low, add applesauce and then the flour mixture. Beat until just combined.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a toothpick inserted in the center comes out clean, about 20 minutes. Transfer tins to a wire rack to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen for up to 2 months in an airtight container.
Using an electric mixer, beat cream cheese, butter, and confectioners’ sugar until smooth; beat in vanilla and cinnamon. Top each cupcake with 2 tablespoons of frosting and spread to cover. You can also pipe the frosting onto the tops of the cupcakes.
Frosted cupcakes can be refrigerated for up to 3 days in an airtight container; bring to room temperature before serving.