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Orange Applesauce Cupcakes

Orange Applesauce Cupcakes
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.
12 ServingsPrep: 20 min. Bake: 20 min. + cooling

Ingredients

  • 6 tablespoons butter, softened
  • 1 cup packed brown sugar
  • 1 egg
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated orange peel
  • 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 peel
  • 2 to 4 teaspoons orange juice

Directions

  • In a large bowl, cream the butter and brown sugar until light and
  • fluffy. Beat in egg. Beat in applesauce, vanilla and orange peel.
  • 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
© Taste of Home 2013

2 of 2

Orange Applesauce Cupcakes (continued)

Directions (continued)

  • until light and fluffy. Add orange peel and enough orange juice to
  • achieve spreading consistency. Frost cupcakes. Yield: 1 dozen.
Nutrition Facts: 1 serving (1 each) equals 315 calories, 14 g fat (6 g saturated fat), 43 mg cholesterol, 267 mg sodium, 48 g carbohydrate, 1 g fiber, 2 g protein.
© Taste of Home 2013