2 INGREDIENT APPLESAUCE CUPCAKES
Steps:
- Stir together apple sauce and cake mix in a large bowl until combined. Spray muffin tins with cooking spray and then evenly add batter to the muffin cups filling each 2/3 full.
- Bake at 350F for 16 - 17 minutes or until they're golden brown a wooden pick inserted in the center of the cupcake comes out clean. Cool the cupcakes on a baking rack. Once cool, decorate with optional spreads and sprinkles. Store in an airtight container for up to 3 days.
APPLESAUCE SPICE CUPCAKES
I began making these moist cupcakes in grade school and still bake them today. -Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; add to creamed mixture alternately with applesauce., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack. Frost cooled cupcakes.
Nutrition Facts : Calories 258 calories, Fat 9g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 291mg sodium, Carbohydrate 41g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
APPLESAUCE-FILLED CUPCAKES
Easy cinnamon-flavored, applesauce-filled cupcakes are drizzled with cinnamon icing and garnished with chopped pecans.
Provided by Mott's
Categories Trusted Brands: Recipes and Tips
Time 1h
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C) or to temperature indicated on cake mix package. Line 24 muffin cups with paper liners.
- Pour cake mix into bowl and add 2 teaspoons cinnamon. Prepare cake batter (with vegetable oil and eggs) according to package directions.
- Fill muffin cups 2/3 full, and bake according to package directions (typically 18 to 21 minutes) or until a toothpick inserted into the middle of a cupcake comes out clean.
- Remove muffin pans from the oven, and allow to cool.
- Cut a plug about 1-1/2" inches long and 3/4 inch in diameter out of the center of each cupcake. Fill the opening with about 2 teaspoons applesauce or enough to fill hole.
- Beat together the confectioners' sugar, cinnamon, and milk until mixture can be drizzled. If too thin, add more sugar; if too thick, add more milk. Drizzle icing over top of cupcake. Sprinkle with chopped pecans. Allow icing to dry before serving.
Nutrition Facts : Calories 140.4 calories, Carbohydrate 20.9 g, Cholesterol 20.8 mg, Fat 5.9 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 126 mg, Sugar 14.1 g
APPLESAUCE CUPCAKES
I haven't had the chance to try this yet, for I can't have an oven in a college dorm. Found this on the American Girl website and thought it sounded very yummy!
Provided by Axel of the flames
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350. Line the cupcake pans with paper liners.
- Put the sifter into the medium mixing bowl. Measure the sifted flour, baking soda, nutmeg, cinnamon, cloves, and salt into the sifter. Sift these dry ingredients into the bowl.
- Measure the shortening into the large mixing bowl. Use the electric mixer to beat the shortening until it is fluffy.
- Add the honey to the shortening and continue to beat the mixture for 2 minutes. Stop the mixer once or twice and use the rubber spatula to scrape down the sides of the bowl.
- Add half the applesauce and half the sifted dry ingredients to the honey-and-shortening mixture. Mix at medium speed until all the flour disappears. Stop once or twice to scrape down the sides of the bowl with the spatula.
- Add the remaining applesauce and dry ingredients. Mix again until everything is blended.
- Use the wooden spoon to stir in the raisins and walnut pieces.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake the cupcakes for 25 to 30 minutes.
- Poke a toothpick through the center of a cupcake. If the toothpick comes out clean, the cupcakes are done. Set them on the racks to cool.
- After 10 minutes, take the cupcakes out of the pans and let them cool completely on the racks before frosting them.
DREAMY ORANGE CUPCAKES
These cupcakes blend two of my favorite flavors: orange and vanilla! Reminiscent of a childhood ice cream pop treat, these cupcakes will make you feel like a kid again!
Provided by MrsFisher0729
Categories Desserts Cakes Cupcake Recipes Holiday
Time 1h45m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Beat together the orange cake mix, creamy salad dressing, whipped topping mix, 3/4 cup orange juice, eggs, and 2 tablespoons orange zest in a large bowl with an electric mixer on low speed until mixture is moist, about 1 minute. Scrape down the sides of the bowl with a spatula, then increase speed to medium and continue beating until well blended, about 2 minutes more. Fill the prepared cupcake cups about 2/3 full of batter.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack before frosting.
- To make cream topping: Beat the marshmallow creme, 1/2 cup unsalted butter, and 1/2 cup shortening in a bowl with an electric mixer until smooth and creamy. Top each cooled cupcake with a 1/2-inch thick layer of the cream topping, using a knife to spread the the topping flat. Allow about 1/2 inch of the orange cupcake to show below the white layer.
- To make orange butter cream: Beat 1/2 cup unsalted butter and 1/2 cup shortening together in a bowl until light and fluffy. Mix in 1/4 cup orange juice, zest of 1 orange, vanilla extract, and food coloring until well combined. Gradually beat in the confectioners' sugar until smooth.
- Transfer the frosting to a piping bag fitted with a large star tip, and pipe a decorative layer of orange butter cream, ending in a peak, over the cream topping on the cupcakes.
Nutrition Facts : Calories 410.8 calories, Carbohydrate 53.5 g, Cholesterol 46.5 mg, Fat 21.4 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 7.8 g, Sodium 278.2 mg, Sugar 39.6 g
FILLED AND FROSTED ORANGE CUPCAKES
These moist orange-flavored cupcakes with vanilla cream filling and vanilla buttercream frosting are sure to remind you of a cool orange creamsicle on a hot summer's day!
Provided by Taste & Love
Time 1h20m
Yield 20
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 20 standard-sized muffin cups with muffin liners and spray lightly with cooking spray.
- Mix butter for cupcakes in a large bowl with an electric mixer until creamy, about 2 minutes. Add sugar and beat for 2 more minutes. Add eggs, one at a time, mixing after each addition until incorporated. Mix in orange zest.
- Whisk flour, baking powder, baking soda, and salt together in a small bowl. Add flour mixture to the butter mixture in 2 batches, alternating with the milk, beating batter briefly after each addition. Mix in orange juice. Pour batter into the prepared muffin cups until they are about 2/3 to 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 18 to 22 minutes. Remove from the oven and let cool completely on a wire rack, about 30 minutes.
- Meanwhile, put a mixing bowl in the freezer for 10 minutes.
- Remove bowl from the freezer and add heavy cream, sugar, and vanilla for filling. Whip with an electric mixer until stiff peaks form (make sure they don't fall over), 3 to 5 minutes. Don't overmix or your whipped cream will start separating and turning into butter. Put filling in the refrigerator until ready to use.
- Cream softened butter for frosting with an electric mixer for 3 minutes. Reduce speed to low and gradually mix in powdered sugar. Beat for 2 minutes. Mix in milk, vanilla, and salt.
- Use a serrated knife to make a 3/4-inch hole in the center of each cooled cupcake. Fill the holes with filling and frost the tops with frosting. Garnish each cupcake with an orange peel.
Nutrition Facts : Calories 383 calories, Carbohydrate 51.4 g, Cholesterol 70.4 mg, Fat 19.2 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 11.9 g, Sodium 188.1 mg, Sugar 40.8 g
APPLE SPICE CUPCAKES
Not only do these adorable cupcakes complement our apple theme, but they're super sellers at bake sales, too. A spice cake mix makes the moist treats a snap to stir up and a fast frosting helps them stand out from an orchard of goodies.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, beat the cake mix, water, eggs and applesauce on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugar, beating until smooth. Stir in food coloring. , Frost tops of cupcakes. Insert licorice into centers for apple stems. Cut gumdrops in half; flatten and pinch to form leaves. Place one leaf next to each stem.
Nutrition Facts : Calories 241 calories, Fat 8g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 222mg sodium, Carbohydrate 39g carbohydrate (31g sugars, Fiber 0 fiber), Protein 3g protein.
ADORABLE APPLESAUCE CUPCAKES
Applesauce is a low-fat alternative to oil in baked goods. Plus, it keeps cupcakes moist and adds a subtle fresh flavor.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
- Bake 18 to 23 minutes or until tops spring back when lightly touched. Cool in pans 10 minutes; carefully remove from pans to cooling rack. Cool completely, about 30 minutes.
- Stir paste food color into frosting in container. Spread frosting over cupcakes.
- To decorate cupcakes, poke 1 pretzel piece into each cupcake for stem. Cut each gumdrop leaf into 3 slices. Poke 2 gumdrop leaves into top of each cupcake on either side of pretzel stem. Poke half of gummy worm into each cupcake. Store loosely covered.
Nutrition Facts : Calories 460, Carbohydrate 72 g, Cholesterol 20 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 340 mg, Sugar 54 g, TransFat 0 g
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