Directions 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 . Nov 05, · 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 .
Applesauce Cupcakes with Browned Butter Frosting are an easy fall dessert to make from scratch. These cupcakes are filled with applesauce and cinnamon, then topped with a rich browned butter frosting.
Everything about applesauce cupcakes gives off a cozy fall vibe. The taste of apples and cinnamon will fill your home while you bake. The browned butter gives a nutty how to build a website for artists toasted flavor to the frosting.
I think these applesauce cupcakes are great year round, although they make a fantastic dessert especially for the Fourth of July, Thanksgiving, and Christmas. For how to make cupcakes with applesauce recipe, you'll need unsalted butter, an egg, all-purpose flour or cake flour for a fluffier, more tender cupcakeunsweetened applesauce, granulated sugar, vanilla extract, cinnamon, ginger, nutmeg, salt, plantronics voyager 520 how to pair powder, and baking soda.
First, add your butter and sugar to a large bowl. Beat until creamed together. Then, add your egg and vanilla extract and beat until incorporated. In a separate bowl, whisk together all of your dry ingredients. Then, add half of what a wonderful world disney movie dry ingredients, mix until just combined, then add half of your applesauce, mixing until just combined.
Repeat once more until all ingredients are incorporated. Your batter will be thick, as pictured. When filling the cupcake liners with batter, I like to use a large cookie scoop amazon affiliate link which is the perfect size to fill a cupcake liner with a single scoop. This ensures that your cupcakes will all turn out the same size!
It makes scooping batter a breeze. When checking on your cupcakes, try sticking a toothpick into the center of one cupcake. If the toothpick comes out clean, or with crumbs - your cupcakes are done.
If the toothpick comes out with wet batter - your cupcakes need a few more minutes of baking. If you've never browned butter before, don't be scared of this additional step. It's as simple as warming butter in a saucepan until it begins to caramelize. Simply melt your butter over medium heat in a saucepan. Once your butter is completely melted, you will want to stir frequently while small flecks of brown develop at the bottom of the pan.
When your butter begins to brown, it will happen quickly. You'll see deep golden flecks covering the bottom of your pan. Remove your pan from the heat and how to make cupcakes with applesauce your butter to cool to room temperature. To speed this process up, I pour my browned butter into a small bowl and refrigerate it for minutes, or until the butter begins to solidify.
You're looking for room temperature butter, not cold butter. Once your butter has cooled, whip it in a large bowl until creamy. Then, add your confectioner's sugar, half at a time, until combined. Last, add your vanilla extract and heavy cream and whip until fluffy. This recipe will make enough frosting to how to make cupcakes with applesauce frosting onto all 18 cupcakes as shown in the photos. Or, spread onto the top of each cupcake with a knife.
When making cupcakes, the most important thing to remember is do not over-mix your batter. When you beat the batter, you're slowly whipping air into it, making it fluffier. This can cause several issues:. To avoid this, simply mix just until the ingredients have been combined into your batter.
If you're worried about over-mixing, just use a spoon instead of a mixer. Also, room temperature ingredients are important when creaming together your wet ingredients. This ensures that your ingredients incorporate completely, leaving no clumps of butter or egg unmixed.
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Subscribe Get our newest recipes delivered to your inbox for free! Facebook Instagram Pinterest Twitter. Prep Time 20 minutes.
Cook Time 20 minutes. Total Time 40 minutes. Servings: 16 cupcakes. Calories: kcal. Author: Heather. US Customary - Metric. Instructions Applesauce Cupcakes Preheat oven to degrees and line cupcake pan with liners. Set aside. In a large bowl, cream together butter and sugar. Add egg and vanilla and mix until combined. In a separate bowl, whisk or sift together the dry ingredients: flour, salt, cinnamon, ginger, nutmeg, baking powder, and baking soda.
Add half of the dry ingredients to the butter mixture and stir until just incorporated. Add half of the applesauce and mix until just incorporated. Repeat once more until all ingredients are incorporated into batter.
Do not overmix. Bake in preheated oven for minutes, or until a toothpick comes out clean. Remove pan from oven and allow to cool for 5 minutes before transferring cupcakes to a wire rack to finish cooling. Browned Butter Frosting In a small saucepan over medium heat, melt butter and stir constantly. How to make cupcakes with applesauce will begin to foam and boil. After 4 to 5 minutes you will see brown flecks appear in the bottom of the pan.
Continue to stir until butter is golden and flecks are a medium brown color. Watch closely, butter will brown quickly. Entire process will take about 5 to 7 minutes. Remove butter from heat and pour into a small bowl. Refrigerate for 10 to 15 minutes, or until butter has cooled to room how to make cupcakes with applesauce and beings to solidify. Add browned butter to a large bowl and whip until creamy. Add confectioner's sugar, half at a time, mixing slowly to incorporate. Increase speed and whip for 2 minutes until fluffy.
Then, add vanilla extract and heavy cream. Whip another minutes, or until frosting is fluffy. Pipe or spread frosting with a knife onto cupcakes and serve.
Brown Cupcake Liners. How to desensitize your horse Decorating Piping Kit. Kitchenaid Hand Mixer. Notes Over-mixing your batter will cause your cupcakes to rise quickly, then sink in the middle. To prevent this, only mix each ingredient until it is incorporated into the batter.
Try using a spoon instead of a hand mixer to incorporate the dry ingredients and applesauce. Cupcakes will keep for days at room temperature in a tightly sealed container. Allow cupcakes to cool completely before removing from paper liners.
If still warm, cupcakes will stick to the paper liners. Allow cupcakes to cool completely before frosting. Buttercream frosting melts between degrees, and will melt if frosted onto a warm cupcake.
Course: Dessert. Cuisine: American. Leave a Reply Cancel reply Your email address will not be published.
2-Ingredient Applesauce Cupcakes
Jul 02, · Making applesauce cupcakes First, add your butter and sugar to a large bowl. Beat until creamed together. Then, add your egg and vanilla extract and beat until incorporated. Nov 12, · In the second test, I replaced half of the fat in the recipe with applesauce: Ultimate Vanilla Cupcakes call for 1/4 cup butter and 1/4 cup oil. In Ultimate Vanilla A, I used 1/2 cup applesauce and In Ultimate Vanilla A, I used 1/2 cup applesauce and no butter or oil. In Ultimate Vanilla B, I.
Many of you have asked me about using applesauce as a butter or oil substitute to cut back on fat. With holiday baking season upon us, it would be great to know if that really works. How would the substitution affect the consistency of the dessert? Is applesauce a viable alternative to butter and oil?
My hypothesis was that the substitution would be successful, but the texture would be compromised and the applesauce might lend an apple taste to the desserts. For my experiments, I used organic, unsweetened applesauce. View on Amazon. I used two tried and true recipes, my vanilla cupcakes and Toll House Chocolate Chip Cookies , and ran two tests for each recipe.
In the first test, I replaced all of the fat in the recipe with applesauce. In the second test, I replaced half of the fat in the recipe with applesauce:. Cupcakes: The applesauce had a huge impact on Ultimate Vanilla Cupcakes. I was generous when I gave the taste a 3.
When I used only half applesauce, the taste and texture were passable; there was no discernible apple taste. With some frosting slathered on top, you could serve it to a crowd and surprise everyone when you mention that the cupcakes were made with half the fat.
The taste is almost as good as the original, the main difference being the soft texture. When I used half applesauce, the texture remained soft but the exterior of the cookies had little bit of crisp.
Based on the results of this study, I would avoid substituting applesauce for butter or oil in cake recipes. If I were desperate to cut some fat, I would only replace a little bit of the fat with applesauce half or less. In that case, I would definitely use applesauce and cheer for a simple way to create a tasty low-fat treat! Test 1: Using Mayo as an Egg Substitute. Did you enjoy Cupcake Project Substitution Lab?
Let me know in the comments. I would love your input and suggestions for future tests. Sign me up! Home » Recipes » Tips and Featured Ingredients ». Disclosure: I may earn a commission from purchases you make through affiliate links in this post at no additional cost to you. Pin Loading comments Stay Connected! Join my mailing list - and receive a free eBook!