Pre-heat the oven to 350F. Spray a 12 medium muffin tin and or use cupcake wrappers.
In a large bowl whisk the flour, cinnamon, baking powder, baking soda and salt.
In a large bowl or stand mixer cream the sugar and butter until fluffy 2-3 minutes, add the egg and applesauce, beat to combine. Add the dry ingredients and combine on low 1 minute, divide the batter in the prepared pan.
Bake for approximately 18-20 minutes, check for doneness with a toothpick. Cool in the pan approximately 10 minutes then move to a wire rack to cool completely before frosting. Enjoy!
FOR THE FROSTING
In a medium bowl beat butter and cream cheese until creamy, approximately one minute. Add icing sugar a little at a time, continue beating, add salt and cream, beat approximately 3 minutes until fluffy. If it isn't thick enough then add a bit more powdered sugar, too thick a bit more cream.
Notes
You can use either store bought or homemade applesauce.If you need to make your own pastry flour, it’s simple to make with all-purpose flour and cornstarch. For every cup of all-purpose flour, remove 2 Tablespoons and replace with 2 Tablespoons of cornstarch.Since these cupcakes have cream cheese frosting you will need to store them in the refrigerator. Store in a sealed container for 3-4 days. Unfrosted cupcakes can be store at room temperature in an airtight container.I recommend freezing the cupcakes before frosting them. Freeze in an airtight container or freezer safe bag for up to 3 months. If you have already frosted them, you can still freeze them but you will need to flash freeze them first then store once frozen. Thaw on the counter or in the refrigerator