Applesauce Cake Cupcakes

Hello, fellow foodies!

I am at home on spring break for a week which means I finally have had the opportunity to make more noms! My wonderful boyfriend came to visit this weekend, and, loving to bake and cook as we do, we decided to make cupcakes yesterday. As I've said before, I'm a big fan of winging it with just a little bit of help from the internet. After raiding the pantry to see what we had in stock, I came across a bit of applesauce. Now, there's a woman at my church who is notorious for making delicious baked goods with applesauce, so I wanted to give it a go. Applesauce cake? Yes, ma'am! But I wanted my Southern gentleman to have something to take home with him, so I decided on turning the cake into cupcakes with my magic shrink-cake-ray. And for the icing? Lots of recipes recommended cream cheese frosting, and while I was all for it, there was none to be found in the house. However, we had sour cream in moderate amounts, and wouldn't you know! Yes, you can make frosting out of sour cream.

(Question food friends, is it frosting or icing? I think our result was more like icing or a glaze. Meh. It's creamy and sweet and it goes on cupcakes. I don't really care what you call it.)

Anyways, the end result tasted GREAT, and these babies haven't lasted real long in the house. Below are the borrowed recipes with a bit of Jess's mess thrown in. The original Amish applesauce cake recipe comes from Oasis Newsfeatures and the icing recipe was adapted from the one used on this pumpkin cake from Fat Girl in a Skinny Body.

Happy baking!



Applesauce Cupcakes
Ingredients:
1 cup sugar
1 cup Miracle Whip
1/2 milk
1 1/2 cups applesauce
1 tsp vanilla
3 cups flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp salt

Instructions:
Preheat oven to 350 F.
In a medium bowl, mix together flour, baking soda, cinnamon, nutmeg, allspice, and salt.
In a large bowl, cream the sugar, Miracle Whip, and milk together. Beat in the applesauce and vanilla.
Gradually add the dry mix to the wet.
Line muffin tin with cupcake liners. Spoon batter into liners so that each one is 2/3 full.
Bake for 18-20 minutes, testing with a toothpick.
Allow the cupcakes to cool completely before adding icing.


Cinnamon Sour Cream Icing
Ingredients:
1/2 cup sour cream
4 tbsp butter (room temp)
3 cups powdered sugar
1/2 tbsp vanilla
1 tsp cinnamon

Instructions:
Cream all the ingredients together with an electric mixer.
Spoon onto cooled cupcakes.
Keep cupcakes refrigerated.


Blogger's tip: This icing is also great for cinnamon rolls!