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Adorable Applesauce Cupcakes

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  • Prep 30 min
  • Total 1 hr 25 min
  • Servings 24
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Applesauce is a low-fat alternative to oil in baked goods. Plus, it keeps cupcakes moist and adds a subtle fresh flavor.
By Betty Crocker Kitchens
Updated Aug 30, 2011
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Ingredients

Cupcakes

Frosting

Decorations

  • 12 thin pretzel sticks, broken into pieces
  • 16 spearmint leaf gumdrops
  • 12 gummy worm candies, cut in half, if desired

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • 2
    In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
  • 3
    Bake 18 to 23 minutes or until tops spring back when lightly touched. Cool in pans 10 minutes; carefully remove from pans to cooling rack. Cool completely, about 30 minutes.
  • 4
    Stir paste food color into frosting in container. Spread frosting over cupcakes.
  • 5
    To decorate cupcakes, poke 1 pretzel piece into each cupcake for stem. Cut each gumdrop leaf into 3 slices. Poke 2 gumdrop leaves into top of each cupcake on either side of pretzel stem. Poke half of gummy worm into each cupcake. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you don't have unsweetened applesauce on hand, the regular kind will taste great in these cupcakes, too.

Nutrition

Nutrition Facts are not available for this recipe
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