Applesauce Cupcakes with Maple Mascarpone Frosting
Once you lick the frosting off a cupcake it becomes a muffin...and muffins are healthy.— Unknown & enjoyed by a toddler
- 1/4 cup maple sugar
- 1 1/2 cups applesauce
- 1/2 cup walnut oil
- 1 teaspoon + cinnamon
- 1 teaspoon nutmeg
- 2 teaspoons baking soda
- 1 cup + 12 raisins
- 2 1/2 cups whole wheat pastry flour
- 8 ounces mascarpone
- 3 tablespoons maple syrup
- 1 teaspoon vanilla flavoring
- Preheat oven with rack in middle to 350 degrees. Prepare cupcake (muffin) pans with cupcake (muffin) liners. In large mixer bowl with flat beater attachment or large mixing bowl with whisk, blend maple sugar & oil together. Then mix in applesauce, one teaspoon cinnamon, nutmeg, soda, one cup raisins & flour.
- Evenly distribute cupcake batter amongst cupcake pans with large cookie dough scoop or 1/3 cup. Bake in preheated oven for 45 minutes. Test with cake tester (tester should come out clean) to ensure cupcakes are done. Remove from pan(s) and cool completely on wire rack.
- In large mixer bowl with flat beater attachment or large mixing bowl with whisk, beat mascarpone until fluffy. Add maple syrup & vanilla, mixing to combine. Frost cooled cupcakes evenly, dusting with cinnamon & xylitol (one cup xylitol to two tablespoons cinnamon, having ample leftover for other uses). Garnish each with raisin.
- Refrigerate leftover cupcakes and allow to reach room temperature before serving.
Adapted family recipe history:
This recipe was created from my Great Aunt Bertha's famous applesauce cake. It was a sweet delight for me as a child with fond memories of her mile-high frosting!
© 2015 Molly Brose