I originally found this recipe on Better Homes and Gardens. This was the dessert I chose to serve last Friday during my get together. They were a slightly dry cupcake so next time I make them I’ll probably add a little more applesauce or maybe even a couple drops of apple juice. My applesauce was homemade so it may be that it didn’t have as much liquid in it as a traditional store bought applesauce.
The original recipe didn’t call for the glazed walnuts but I thought they were a nice addition to the cupcake. I’ve also marked the nutmeg and cloves as optional since my personal opinion was they detracted a little from the cupcake. If you love nutmeg and cloves leave them in, since I’m not a huge fan I think it would taste better without them.
After I frosted the cupcakes I added a dried, cinnamon apple chip to the top. Any brand will do but my favorite is Seneca Crispy Apple Chips. If you haven’t tried them yet you’re missing out!
- 1 cup granulated sugar
- 1/3 cup shortening
- 1-1/3 cups applesauce (I would recommend chunky so you get bits of apple)
- 2 cups all-purpose flour
- 1-1/2 teaspoon baking power
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon ground cloves (optional)
- 3/4 cup raisins (optional)
- Glazed walnuts (optional)
- 1/2 cup packed brown sugar
- 1/3 cup butter
- 2 cups sifted powered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla
Milk (optional)1. Preheat the oven to 375 degree F. Line eighteen 2 1/2-inch muffin cups with paper bake cups; set aside.
2. In a large bowl, beat granulated sugar and shortening with an electric mixer on medium speed until well mixed. Beat in applesauce. (Mixture will appear curdled.) In a small bowl, stir together flour, baking powder, cinnamon, baking soda, nutmeg, and cloves. Beat into applesauce mixture. Stir in raisins and walnuts.
3. Spoon batter into prepared muffin cups, filling each 2/3 full.* Bake in the preheated oven for 18 to 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Cool completely on wire rack.
4. For frosting, in a medium saucepan, combine brown sugar and butter. Cook and stir over medium heat until melted. Remove from heat. Stir in powdered sugar, the 1 tablespoon milk, and the vanilla. If necessary, stir in enough additional milk, 1 teaspoon at a time, to make spreading consistency (if frosting thickens, stir in additional milk).
Note: Sifting the powered sugar will make the frosting smoother. I didn’t sift the sugar but I did beat the frosting extra well.
Frost cupcakes. Makes 18 cupcakes.
Test Kitchen Tip: If all of the cupcakes do not fit in the oven at one time, refrigerate the remaining cupcakes while the first ones bake.
- Servings Per Recipe 18 cupcakes
- Total Fat (g)8
- Saturated Fat (g)3,
- Cholesterol (mg)10,
- Sodium (mg)109,
- Carbohydrate (g)46,
- Fiber (g)1,
- Protein (g)2,
- Vitamin A (DV%)0,
- Vitamin C (DV%)0,
- Calcium (DV%)0,
- Iron (DV%)0,
- Other Carbohydrates (d.e.)3,
- Fat (d.e.)1.5,
- Percent Daily Values are based on a 2,000 calorie diet