Honey Applesauce Cupcakes

freshly baked muffins on cream colored plate


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , , ,

Yields or Serves:  

[Total: 0   Average: 0/5]

home made muffins on a plateHoney Applesauce Cupcakes

These down to earth cupcakes are honey flavored and packed with dried fruits.  They take on a graceful look when baked in brioche tins.  Frost with my cream cheese frosting or leave plain.


1/2 Cup Butter

1 Cup Honey

1 Egg

1 Teaspoon Vanilla Extract

1 Cup Whole Wheat Flour

1 1/4 Cups Unbleached Flour

1 Teaspoon Baking Soda

1 Teaspoon Ground Cinnamon

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Ground Cloves

1/2 Teaspoon Ground Nutmeg

1/4 Teaspoon Ground Ginger

1 Cup Unsweetened Applesauce

1/2 Cup Raisins

1/2 Cup Chopped Dried Apricots

1 Cup Chopped Pitted Dates

Preheat your oven to 350º F.  Place the butter in a large-size bowl.  Beat the butter with an electric mixer while gradually adding the honey.  Beat in the egg and vanilla.  In a small-size bowl, stir together the whole wheat flour, unbleached flour, baking soda, cinnamon, salt, cloves, nutmeg, and ginger.  Add the flour mixture to the butter mixture alternately with the applesauce, starting and ending with the flour mixture.  Stir in the raisins, apricots, and dates until just combined. Spoon the batter into well-greased 3 inch brioche tins or paper-lined muffin tins.  Fill each three-quarters of the way full.  Place in the oven and bake for 30 minutes or until the tops spring back when lightly touched.  Remember that every oven heats differently so check at 25 minutes.  Remove from the oven and turn out onto racks to cool.  Makes about 20 muffins.

Cream Cheese Frosting:

8 Ounces Softened Cream Cheese

1/2 Cup Softened Butter

2 Teaspoons Vanilla Extract

6 Cups Powdered Sugar

In a large-size bowl beat the cream cheese, butter and vanilla until light and fluffy.  Gradually beat in the powdered sugar to reach spreading consistency.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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