Spiced Applesauce Cupcakes Recipes

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.

Steps:

• Whisk together flour, baking soda, cinnamon, nutmeg, cloves and salt until very well combined; set aside.
• In a mixer, beat butter and sugar until creamy; add egg and beat until fluffy.
• Stir in applesauce.
• Gradually add flour mixture, beating until well blended; stir in nuts.
• Spoon batter into paper-lined or well-greased 2 1/2-inch muffin pans, filling each about 2/3 full.
• Bake in a 350°oven until tops spring back when lightly touched (20-25 min).
• let cool in pans on wire racks for about 5 minutes.
• Prepare Apple Glaze, carefully remove cupcakes, place on racks and brush with glaze.
• Apple Glaze: mix powdered sugar and apple juice until smoothly blended and of a good brushing consistency.

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.

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.

Steps:

• In a large saucepan, bring water and raisins to a boil. Reduce heat; simmer for 10 minutes. Remove from heat and cool to room temperature (do not drain). , Meanwhile, in a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Stir in raisins. Combine dry ingredients; add to creamed mixture until well blended. Stir in walnuts. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack. , For frosting, in a large saucepan, combine the brown sugar, cream and salt. Bring to a boil over medium-low heat; cook and stir until smooth. Stir in butter and vanilla. Remove from the heat; cool slightly. Stir in confectioners' sugar until smooth. Frost cupcakes; top with nuts if desired.

Steps:

• Combine all ingredients in large mixing bowl.
• Mix well.
• Fill greased or paper-lined muffin cups 2/3 full.
• Bake at 350 degrees for 25 minutes or until cupcakes test done.
• Cool for 10 minutes before removing to a wire rack.
• Frost cooled cupcakes if desired.
• *This can also make this cake in a 15 x 10 inch baking pan and frost.

Steps:

• Set oven to 350 degrees F.
• Prepare 12 paper-lined muffin cups.
• In a mixing bowl, cream butter and sugar.
• Add in eggs and vanilla; mix well.
• Sift the dry ingredients.
• Add to creamed mixture alternately with the applesauce.
• Divide the mixture evenly into prepared muffin cups (fill two-thirds full).
• Bake for 25 minutes, or until cupcakes test done.
• Cook 10 minutes before removing to wire rack.