Applesauce Cupcakes


These dairy-free cupcakes are so easy to make and uses applesauce to substitute butter and sugar, giving it a delicious apple-pie aroma that no one can resist!

Yield: Makes 16 cupcakes


Things you'll need

  • 2 cups flour, sifted
  • 1 teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1/3 cup shortening
  • ¾ cup honey
  • 1 cup unsweetened applesauce
  • 1 cup seedless raisins
  • ¼ broken walnut pieces
  • Your favorite frosting

    Let's get started!

    1. Preheat the oven to 350F. Line cupcake pans with paper liners.
    2. Put a sifter into a medium mixing bowl. Measure the sifted flour, baking soda, nutmeg, cinnamon, cloves, and salt into the sifter. Sift these dry ingredients into the bowl.
    3. Measure the shortening into a large mixing bowl. With an electric mixer, beat the shortening until it’s fluffy.
    4. 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.
    5. 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.
    6. Add the remaining applesauce and dry ingredients. Mix again until everything is blended.
    7. Use a wooden spoon to stir in the raisins and walnut pieces.
    8. Spoon the batter into the cupcake liners, filling each about 2/3 full (about two tablespoons of batter).
    9. Bake the cupcakes for 25 to 30 minutes.
    10. Poke a toothpick into the center of a cupcake. If it comes out clean, the cupcakes are done. Set them on racks to cool.


    // ONE COLUMN //


    Written By Rosanna Pansino

    You may also like

    View all