Fruit ‘N’ Nut Spiced Honey Applesauce Cupcakes


  • 2 1/4 cups sifted flour or 1 1/4 cups sifted flour plus 1 cup sifted whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon each salt, ground nutmeg, and ground cloves
  • 1/4 teaspoon ground ginger
  • ½ cup butter or margarine, at room temperature
  • 1 cup honey or the equivalent in granulated sugar substitute
  • 1 egg or the equivalent of 1 egg in egg substitute, IE, Egg Beaters, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened applesauce
  • ½ cup golden or dark seedless raisins
  • ½ cup chopped dried sweet or tart cherries or blueberries or sweetened dried cranberries
  • ½ cup chopped pitted dates
  • ½ cup chopped dried apricots
  • 2/3 cup coarsely chopped pecans or English walnuts
  • 1/3 cup finely chopped pecans or English walnuts

Sift together the first 5 or 6 ingredients; set aside.  In a large bowl, beat butter until creamy; gradually add honey, beating well.  Add egg and vanilla, beating well.  Alternately stir in flour mixture and applesauce, mixing well.  Stir in dried fruits and coarsely chopped nuts.  Fill greased muffin pans, 2 ½ to 2 3/4 inches in diameter, individually lined with paper or foil baking cups, two-thirds full.  Sprinkle the top of each with finely chopped nuts, dividing evenly.  Bake in a preheated moderate oven (350 degrees F.) for about 25 to 30 minutes or until cake tester inserted in the middle of the cupcakes comes out clean.  Turn cupcakes out onto racks to cool thoroughly. Store in an airtight container at room temperature.   Cupcakes may be frozen in sealed plastic freezer bags or wrapped and sealed in heavy-duty aluminum foil.


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