Applesauce Cupcakes With Vanilla Caramel Buttercream
INGREDIENTS
- 1 cup all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp baking soda
- 1/4 ground ginger
- 1/4 tsp ground allspice
- 1/4 tsp groun nutmeg
- 1/4 salt
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter, room temperature
- 1 egg
- 1/2 tsp vanilla
- 1/2 cup unsweetened applesauce*
- 2 Tbs buttermilk**
DIRECTIONS
- *Although Hasson writes “be sure to use unsweetened applesauce in this recipe” I used sweetened and there was no zombie uprising.
- **I use powdered buttermilk because it’s a huge waste of money for me to use “real” buttermilk. So for this recipe I added 1 1/2 tsp powdered buttermilk with the dry ingredients and then 2 Tbs water when the recipe calls for buttermilk.
- Then you:
- Preheat oven to 350 and line pan with paper liners.
- Sift together the flour, baking power, cinnamon, baking soda, ginger, allspice, nutmeg and salt into a small bowl.
- In a large bowl cream the sugar and butter. Add egg, beating well. Mix in vanilla and beat until smooth. In a small bowl, mix together applesauce and buttermilk.
- Alternately beat flour mixture and buttermilk mixture into butter mixture. Make two additions of applesauce and three of flour. Bake for 20-25 minutes or until tops of cupcakes spring back when lightly touched.
- Cool in pan for 10 minutes, then remove from pan and cool completely.
- The recipe says it makes 12 small cupcakes, I got 11 regular cupcakes. I don’t follow directions very well.
- The frosting I made was just vanilla buttercream with 1/2 tsp vanilla and 1/2 tsp caramel flavoring.
RECIPE BACKSTORY
** Stolen from Bake & Destroy!
Although Hasson writes “be sure to use unsweetened applesauce in this recipe” I used sweetened and there was no zombie uprising.
**I use powdered buttermilk because it’s a huge waste of money for me to use “real” buttermilk. So for this recipe I added 1 1/2 tsp powdered buttermilk with the dry ingredients and then 2 Tbs water when the recipe calls for buttermilk.