Preheat the oven to 350 degrees. Line 2 muffin tins with 24 cupcake liners. Set aside.

In medium mixing bowl combine the flour, baking powder, and salt.

Combine the butter and sugar in a large mixing bowl. Using an electric mixer beat them together until light and fluffy. Add in the applesauce and mix until combined.

Beat in the eggs one at a time. Stir in the vanilla.

Add half of the flour mixture and mix until just blended. Add the milk and stir until almost incorporated. Mix in the remaining flour until just combined.

Pour the batter into the prepared muffin tins, filling 3/4 of the way full.

Bake for 22-25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Remove the cupcakes from the oven and let cool for 5 minutes in the muffin tins. Remove to a wire rack and cool completely.

Meanwhile place the softened butter for the frosting in a large mixing bowl. Beat on medium speed until the butter is fluffy. Add in the powdered sugar and beat until well incorporated. The frosting will be stiff.

Mixing on low speed, add in the vanilla and then the milk 1 teaspoon at a time until it is the desired consistency.

Dye 3/4 of the frosting green. Dye half of the remaining frosting blue and leave the rest white.

Frost 18 cupcakes with the green frosting, 3 with white, and 3 with blue. Top the white cupcakes with crushed graham cracker crumbs. Top the blue cupcakes with blue sprinkles. Using the picture as a guide, top the green cupcakes with green sprinkles and dark green jimmies.

Assemble the cupcake cake on a cake board. Use tiny white mints for gold balls and make a flag for the hole. Enjoy!