Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Applesauce Brownie Cupcakes

StarStarEmpty starEmpty starEmpty star

Your rating

Applesauce Brownie Cupcakes

Nothing is better than enjoying a brownie and a cupcake at the same time. These delicious, moist yet low-fat brownie cupcakes will make it happen.

 

Yield

12 servings

Prep

15 min

Cook

20 min

Ready

40 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
½ cup whole-wheat flour
Camera
¼ cup all-purpose flour
Camera
cup brown sugar
packed
* Camera
¼ cup sugar
Camera
3 tablespoons cocoa powder
natural unsweetened
Camera
¾ teaspoon baking soda
Camera
teaspoon salt
Camera
½ cup milk, skim
or water
4 tablespoons applesauce
unsweetened
Camera
1 teaspoon apple cider vinegar
Camera
2 teaspoons butter, unsalted
Camera
¾ teaspoon vanilla extract
Camera
1 x powdered sugar
for dusting, optional
* Camera

Ingredients

Amount Measure Ingredient Features
118 ml whole-wheat flour
Camera
59 ml all-purpose flour
Camera
79 ml brown sugar
packed
* Camera
59 ml sugar
Camera
45 ml cocoa powder
natural unsweetened
Camera
3.8 ml baking soda
Camera
0.6 ml salt
Camera
118 ml milk, skim
or water
6E+1 ml applesauce
unsweetened
Camera
5 ml apple cider vinegar
Camera
1E+1 ml butter, unsalted
Camera
3.8 ml vanilla extract
Camera
1 x powdered sugar
for dusting, optional
* Camera

Directions

Preheat the oven to 350℉ (180℃).

In a bowl, stir together flour, brown sugar, cocoa, baking soda and salt.

In another bowl, add milk, applesauce, vinegar, butter and vanilla extract, and mix until well blended.

Add the liquid mixture into flour mixture.

Stir with a wooden spoon until well mixed and smooth.

Pour the batter into a nonstick 12-cup muffin tin coated with cooking spray or greased with butter until half full.

Bake in preheated oven until toothpick inserted in center of cupcake comes out clean, about 19 minutes.

Allow cupcakes to cool in the tin for a few minutes and cool enough to handle.

Transfer the cupcakes onto wire rack and cool completely.

Store in an air-tight container for a week or freeze in a ziplock bag for a month.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 30g (1.1 oz)
Amount per Serving
Calories 5715% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 65mg 3%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 3g
Vitamin A 0% Vitamin C 2%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe