Quick Applesauce Cupcakes

I'm still loving this cupcake calendar Christie got me for Christmas. I've saved several recipes that I haven't gotten to test, so if you try one... let me know how it turns out! I'm going to list a couple of my top picks... one is a good summertime choice, the other's a bit "edgier".
First,

Quick Applesauce Cupcakes
Simple to make and low in fat, this recipe is based on the classic streusel cake.
For the cupcakes:
1/2 cup (1 stick) margarine, softened
3/4 cup packed light brown sugar
1 lightly beaten egg
3/4 unsweetened applesauce
2 cups self-rising flour
1 tsp. baking powder
1 tsp. ground ginger
1/4 tsp. ground cloves

For the topping:
2 T margarine, softened
1/4 cup confectioners' sugar, sifted
3 T chopped walnuts
2 T rolled oats
2 T all-purpose flour
1/2 tsp. cinnamon

Preheat oven to 350 degrees - Place 12 baking cups in muffin pan.
In a medium bowl, beat margarine and sugar with electrive mixer until pale and creamy. Slowly add egg and then applesauce, beating well after each additiona. Add flour, baking powder, and spices, mixing until just combined. To make the topping, combine all ingredients in a small bowl. Mix with a fork until topping resembles coarse breadcrumbs. Set aside.

Spoon batter into cups. Sprinkle some topping onto each and bake for 20 to 25 minutes. Reomove pan from oven and cool for 5 minutes. Then remove cupcakes to cool on a rack.

Store in an airtight container for up to 3 days, or freeze for up to 3 months.

Update: I tried the applesauce cupcakes and they were wonderful! I used light butter, and mostly Spelnda mix brown sugar. They were moist and the clove flavor was strong, so you could use a bit less if you're not a fan.