Orange Applesauce Cupcakes Recipes

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APPLESAUCE SPICE CUPCAKES



Applesauce Spice Cupcakes image

I began making these moist cupcakes in grade school and still bake them today. -Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1 dozen.

Number Of Ingredients 13

1/3 cup butter, softened
3/4 cup sugar
2 large eggs. room temperature
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup applesauce
1 cup prepared cream cheese frosting

Steps:

  • In a large bowl, cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; add to creamed mixture alternately with applesauce., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack. Frost cooled cupcakes.

Nutrition Facts : Calories 258 calories, Fat 9g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 291mg sodium, Carbohydrate 41g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

CHUNKY CINNAMON-ORANGE APPLESAUCE



Chunky Cinnamon-Orange Applesauce image

A must-have recipe for the Jewish holidays or any time! Not to mention it's the perfect counterpart to your favorite potato latke recipe! Serve warm or chilled.

Provided by Annie

Categories     Side Dish     Applesauce Recipes

Time 50m

Yield 12

Number Of Ingredients 9

12 Granny Smith apples - peeled, cored, and cut into large chunks
1 ½ cups freshly squeezed orange juice
¾ cup white sugar, or to taste
2 tablespoons brown sugar
1 tablespoon ground cinnamon, or to taste
2 teaspoons orange zest
2 teaspoons lemon zest
1 teaspoon ground nutmeg
¼ teaspoon freshly squeezed lemon juice

Steps:

  • Cook apples and orange juice in a large heavy pot over medium heat, stirring frequently, until apples begin to soften, about 10 minutes. Stir white sugar, brown sugar, cinnamon, orange zest, lemon zest, nutmeg, and lemon juice into apples. Cook, stirring often, until applesauce is chunky and thickened, about 25 minutes. Serve warm or chilled.

Nutrition Facts : Calories 134.9 calories, Carbohydrate 35.8 g, Fat 0.2 g, Fiber 3.1 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 2.5 mg, Sugar 31.6 g

ORANGE APPLESAUCE CUPCAKES



Orange Applesauce Cupcakes image

Kids of all ages rave about these fruity cupcakes. I've been making them for 25 years to serve at potlucks, church picnics and family suppers. For a tasty variation, substitute crushed pineapple for the applesauce.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1 dozen.

Number Of Ingredients 16

6 tablespoons butter, softened
1 cup packed brown sugar
1 large egg
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 teaspoon grated orange zest
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup chopped pecans
FROSTING:
1/4 cup butter, softened
2 cups confectioners' sugar
1-1/2 teaspoons grated orange zest
2 to 4 teaspoons orange juice

Steps:

  • In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in egg. Beat in applesauce, vanilla and orange zest. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in pecans., Fill paper-lined muffin cups half full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For frosting, in a small bowl, cream butter and confectioners' sugar until light and fluffy. Add orange zest and enough orange juice to achieve spreading consistency. Frost cupcakes.

Nutrition Facts : Calories 315 calories, Fat 14g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 267mg sodium, Carbohydrate 48g carbohydrate (38g sugars, Fiber 1g fiber), Protein 2g protein.

2 INGREDIENT APPLESAUCE CUPCAKES



2 Ingredient Applesauce Cupcakes image

Provided by Holley Grainger

Categories     Dessert

Time 30m

Yield 12

Number Of Ingredients 13

1 cup unsweetened apple sauce
1 box vanilla cake mix (14-oz)
peanut butter
almond butter
Chocolate hazelnut spread
Vanilla or chocolate icing
Grape jelly
Dye-free sprinkle
mini chocolate chips
Coconut
Toasted chopped nuts
Whole nuts
Fresh apple slices

Steps:

  • Stir together apple sauce and cake mix in a large bowl until combined. Spray muffin tins with cooking spray and then evenly add batter to the muffin cups filling each 2/3 full.
  • Bake at 350F for 16 - 17 minutes or until they're golden brown a wooden pick inserted in the center of the cupcake comes out clean. Cool the cupcakes on a baking rack. Once cool, decorate with optional spreads and sprinkles. Store in an airtight container for up to 3 days.

PINEAPPLE ORANGE CUPCAKES



Pineapple Orange Cupcakes image

These Pineapple Orange Cupcakes are an easy, light dessert idea that are nearly guilt free!

Provided by Aimee

Categories     Cupcake

Time 1h23m

Number Of Ingredients 8

1 box white cake mix
1 can (15 ounce) mandarin oranges, undrained
4 egg whites
1/3 cup no sugar added applesauce
1 can (20 ounce) crushed pineapple, undrained (no sugar added)
1 box (3.4 ounce) vanilla instant pudding mix
8 ounce light Cool Whip
1 can mandarin oranges, drained, for garnish, optional

Steps:

  • Preheat oven to 350 degrees F. Line a cupcake tin with paper cupcake liners. Set aside.
  • In a large bowl mix white cake mix, mandarin oranges (with liquid), egg whites, and apple sauce. Beat for 2 minutes.
  • Spoon cake batter into cupcake liners, until evenly distributed, about 2/3 full.
  • Bake cupcakes for 18-20 minutes, until toothpick inserted in the center is dry.
  • Remove from oven and cool cupcakes on wire rack, completely.
  • For the frosting, in a bowl mix together the crushed pineapple (with juices) with the pudding mix. Fold in Cool Whip.
  • Spoon frosting over each cupcake. Add a slice of mandarin orange for garnish, if desired. Refrigerate one hour or more.
  • Store in airtight container in refrigerator for up to 4 days. ENJOY.

Nutrition Facts : Calories 64 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 2 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 cupcake, Sodium 43 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

APPLESAUCE CUPCAKES



Applesauce Cupcakes image

I haven't had the chance to try this yet, for I can't have an oven in a college dorm. Found this on the American Girl website and thought it sounded very yummy!

Provided by Axel of the flames

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

2 cups flour, sifted
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/3 cup shortening
3/4 cup honey
1 cup unsweetened applesauce
1 cup seedless raisin
1/4 cup broken walnut pieces
your favourite frosting

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.

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