Cinnamon, raisins, and walnuts make these moist applesauce cupcakes a perfect choice for your Christmas party or kid’s cooking project. Add some sprinkles and Christmas picks and you’ve got a lovely dessert to add sparkle to any buffet table!
Christmas Cupcakes:
Makes 1 dozen cupcakes
1 cup + 2 TBS Gluten Free All Purpose Flour *
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp each cloves and allspice
1 cup unsweetened applesauce
2/3 cup packed brown sugar
1/3 cup vegetable oil
2 eggs
1 tsp vanilla
1/2 cup chopped walnuts (optional)
1/4 cup raisins (optional
Preheat oven to 350 degrees. Combine dry ingredients in a large bowl. In a small bowl mix together the applesauce, brown sugar, oil, eggs, vanilla, nuts and raisins. Add wet ingredients to flour mixture and whisk until no lumps remain. Spray or paper line 12 muffin cups. Fill cups about 3/4 full. Bake 20-25 minutes or until wooden pick inserted in center comes out clean. Cool on a wire rack until cool to the touch. Frost with Vanilla Buttercream and decorate if desired. Refrigerate leftovers.
Decorating Tips: Fill a pastry bag fitted with a Wilton 1M decorating tip, with Vanilla Buttercream. Press all the air bubbles out of the bag and squeeze the frosting toward the tip. Holding the tip straight up above the cupcake, start at the outer edge and pipe frosting in a swirl. Sprinkle with colored sugar and mini M&M’s or silver dragees. Top with a holiday pick. I made my own using card stock, Christmas stickers, Scotch tape and toothpicks.
Vanilla Buttercream:
1/2 cup butter, softened
1/2 tsp vanilla
1-2 TBS milk or half and half
2 cups powdered sugar
dash salt
Whip butter until fluffy. Add vanilla, milk, powdered sugar and salt. Whip again until fluffy and smooth. Frost cupcakes when cool to the touch.
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