Preheat the oven to 375ºF. Line 16 muffin tins with paper liners and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar until light and creamy.
Add the maple syrup and mix until incorporated.
Add the eggs and beat well.
In a medium bowl, combine flour, baking powder, cinnamon, baking soda, and cloves.
Alternate adding the dry ingredients and the applesauce to the butter mixture in about two parts each.
Divide the batter evenly between the muffin tins, filling each about ¾ of the way full.
Bake for 18 minutes or until lightly browned and a toothpick inserted in the center of a cupcake comes out clean.
Allow the cupcakes to cool in the tins for about 10 minutes, then transfer to a wire rack to cool completely before frosting with cream cheese frosting.
Cream Cheese Frosting
Beat cream cheese in a stand mixer fitted with the paddle attachment for about one minute or until smooth.
Add the butter and beat on medium speed for one minute, until thoroughly combined.
Add the powdered sugar and pulse the mixer a few times until somewhat incorporated.
Scrape down the sides of the bowl, add the vanilla, and beat until soft and smooth.
To frost the cupcakes, spread the frosting on with a knife, or transfer to a piping bag fit with a large opening (I just snipped the end off of a plastic sandwich bag) and pipe onto the cupcakes in swirls.
Notes
Tips for customizing applesauce cupcakes
Skip the frosting and sprinkle the tops with powdered sugar or spread with peanut butter as breakfast or a snack
Sprinkle cinnamon over the frosted cupcakes
Use apple chips or cinnamon sticks as a pretty garnish
Swap the cream cheese frosting for your favorite buttercream frosting