Recipe information
Yield
makes 18
Ingredients
Apple Cider Applesauce
Preparation
Step 1
Preheat the oven to 350°F. Line a standard 12-cup muffin tin and a 6-cup tin with paper liners. Sift the flour, cinnamon, baking soda, salt, nutmeg, and cloves together into a medium bowl. Set aside.
Step 2
Put 8 tablespoons (1 stick) butter, the granulated sugar, and 1/2 cup brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until smooth, about 3 minutes. Mix in the eggs, 1 at a time. On low speed, mix in the applesauce and then the flour mixture. Stir in the nuts by hand.
Step 3
Divide the batter among the muffin cups, filling each about three-quarters full. Bake until a tester inserted in the centers comes out clean, 18 to 20 minutes. Let cool completely in the tins on a wire rack.
Step 4
Meanwhile, in the clean bowl of the electric mixer, mix the cream cheese with the remaining 8 tablespoons (1 stick) butter and 1 cup brown sugar on medium speed until smooth. Spread the cream cheese frosting on the muffins. The muffins can be refrigerated in airtight containers up to 2 days.
Apple Cider Applesauce
Step 5
Bring the apples and cider to a boil in a medium saucepan over medium-high heat. Cover the pan; reduce heat. Simmer until the apples are very soft, about 12 minutes. Stir in the sugar and salt.
Step 6
Cook (uncovered) over medium-low heat until the apples have broken down and most of the liquid is evaporated, about 15 minutes. Let cool slightly.
Step 7
Puree in a food processor until smooth. Add more sugar, if desired. Store in an airtight container up to 2 days.
