Posts made in March, 2014

Applesauce Cupcakes with Brown Butter Frosting

Posted on Mar 16, 2014 in DIY, Sweet | 0 comments

Applesauce Cupcakes with Brown Butter Frosting

Well kids, it seems we’ve officially reached that awkward time of year. It’s not quite spring with its renewal of fresh produce, but the celebratory winter season has reached its end. What to make?


This conundrum led me to raid my pantry and fridge to see what I could come up with. I promise I had everything needed for these moist, amazing cupcakes on hand in and in stock- and so will you! The brown butter frosting adds an element of sophistication, but without requiring exotic ingredients or difficult techniques.


And the bonus? As the recipe bakes it will make your whole house smell amazing.


Applesauce Cupcakes 1


Yield about 18 cupcakes


2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/8 teaspoon cloves

1/2 cup unsalted butter, room temperature

1 cup granulated sugar

1/2 cup packed light-brown sugar

4 large eggs

1 1/2 cups unsweetened applesauce



1 cups butter

2 cups powdered sugar

pinch of salt

½ teaspoon vanilla extract


Applesauce Cupcakes

For the cupcakes, go ahead and preheat your oven to 350 degrees. Prepare muffin tins with paper liners or lightly oil.


In a mixing bowl whisk or sift together the flour, baking soda, salt and spices. In the bowl of a standing mixer or in a separate mixing bowl with a hand mixer, cream together the butter and sugar.



Kitchenaide Mixer



Add the eggs one at a time, scraping down the bowl in between. On low speed, add in the applesauce followed by the flour mixture. Mix until just combined.


Portion the batter into the prepared muffin tins filling each three quarters full. Bake 18-22 minutes, rotating the cupcakes halfway through. Cool five minutes in the pan and then remove to a wire rack to finish cooling completely.

 Applesauce Cupcakes 2



Brown Butter Frosting

For the frosting, place the butter in a small saucepan over medium-high heat. Once the butter starts to boil, cook until it turns a deep brown color and gives off a nutty aroma. Don’t rush- this process should take approximately 8 to ten minutes.


Remove the butter from the heat and transfer to a shallow container. There will be coffee ground-like granules in the butter, which can be strained off at this point by pouring the butter through a tea strainer. However, I prefer to leave them in the butter as an extra texture and flavor component. Refrigerate the butter until it has just re-solidified.


Take your now solid brown butter and transfer to the bowl of a standing mixer or mixing bowl with a hand mixer. Sift the powdered sugar and add into the butter along with the salt. Whip the frosting until light and fluffy, approximately three to five minutes. Wait until the cupcakes are completely cool then frost. Enjoy!


Applesauce Cupcake BW

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