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Easy Applesauce Spice Cakes baked up in mini springform pans then iced with Browned Butter Cinnamon Buttercream frosting.
When I was a young woman just starting out on my own, I’d often make Applesauce Spice Cake as my easy go-to dessert. I baked it in a 13×9 inch pan and added a dollop of Cool Whip on top. It was so soft and light and tasted of cinnamon and allspice. Duncan Hines really does have a good cake mix! But times have changed and now homemade is preferred over boxed or store bought. Dessert should be special so why waste calories and fat grams on something full of preservatives and artificial ingredients?
I’ve often looked for a good homemade recipe that would rival my favorite Duncan Hines Spice Cake mix. But, I don’t need a big giant cake hanging around the house calling my name … “Tricia – come have another piece of cake!” Does your food call you too? I hope so – or I’m feeling a little awkward right now! Sometimes when trying a new recipe I’ll make a smaller version as a test run. This was a good test run for and a winning recipe for Mini Applesauce Spice Cakes with Browned Butter Cinnamon Buttercream.
This recipe makes four 4-inch cakes perfect for an individual serving or stacked for a pretty presentation and big enough for sharing. The cake is moist and light, not at all dense. The cinnamon and allspice really shine!
I have six 4-inch springform pans that are perfectly wonderful for a lot of things. They make nice little cheesecakes, tarts, pies and now little cakes. These remind me of the cakes I made with my Easy Bake Oven, a long time ago. Did you have one too? I was a baker-wanna-be at a very young age.
Mini cakes are perfect for gifting too! Who could say no to a cute little bitty cake?
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Mini Applesauce Spice Cakes
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 3/4 cup unsweetened applesauce
- 1/4 cup unsalted butter, room temperature
- 1 large egg
- 3/4 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon ground allspice
- Raisins and pecans optional
- Preheat oven to 350 degrees
- Grease and flour four 4-inch springform pans or one 8x8 square pan
- Combine all ingredients in a medium mixing bowl and beat on low speed until combined. Scrape down the sides of the bowl and beat on high speed until the mixture is smooth. (Add raising and pecans if using.)
- Pour the batter into the prepared pan(s) and bake for 35-40 minutes or until the center is firm to the touch and the edges begin to pull away from the sides of the pan. Cool completely.
Browned Butter Cinnamon Buttercream
- 1/3 cup unsalted butter
- 3 cups powdered sugar
- 1 1/2 teaspoons pure vanilla extract
- 3 or 4 tablespoons milk
- 1/4 teaspoon cinnamon
- chopped pecans optional
- Melt the butter in a small saucepan over medium heat. Stir constantly while cooking just until the butter starts to turn golden brown. This will take about 4-6 minutes. Watch it closely because it can burn easily once the solids separate. Cool completely.
- Combine the browned butter, powdered sugar, cinnamon and vanilla in a small mixing bowl. Beat on low speed until combined. Add milk 1 tablespoon at a time until desired consistency. Frost the cooled cake as desired. Sprinkle with chopped pecans if using.
We hope to take a ride up to the mountains this weekend and see if we can find those gorgeous fall colors. We have to get up early to beat the crowds but our fingers are crossed for good weather and peak color. We’re also going pumpkin picking with grandson Isaac. I love this time of year! What do you have planned?
Thanks so much for stopping by.