Delightful Egg-Free Applesauce Cupcakes with Caramel Icing: A Vintage Recipe Reimagined
Discovering new recipes, especially those from an earlier era, often feels like unearthing a hidden culinary treasure. Our journey to these delightful Egg-Free Applesauce Cupcakes began precisely in such a way. Last year, during a memorable visit to Bonnie Slotnick’s charming vintage cookbook store in New York, a particular recipe in an old publication titled “The Cake Book” caught my immediate attention. What made it stand out wasn’t just its classic appeal, but a simple, crucial detail: it was entirely egg-free. This was a stroke of luck, as I found myself completely out of eggs at home, yet had an undeniable craving for something sweet and comforting.
What started as a practical solution to a pantry dilemma quickly turned into a genuine baking revelation. To my delight, these cupcakes, despite their lack of eggs, were absolutely terrific! They boasted a wonderfully moist crumb, infused with a warm, comforting blend of spices, making them a perfect treat for any occasion. The original vintage recipe, in its pure simplicity, suggested serving them unfrosted. However, I firmly believe that life is too short to leave a good cupcake naked. A luscious frosting elevates any cupcake from a simple cake to a truly indulgent experience. With that philosophy in mind, I embarked on a delicious experiment, developing two distinct frosting options to crown these lovely apple-spiced treats.
For the first batch, I opted for a classic and light approach: sweetened whipped cream. The airy, delicate texture of whipped cream provided a beautiful contrast to the denser cupcake. To add an extra layer of sweetness and a hint of something special, I drizzled a little Smucker’s butterscotch topping – a convenient find in my refrigerator – over the whipped cream. This combination created a sophisticated yet approachable dessert, offering a delightful balance of flavors and textures.
Indulgent Quick Caramel Icing: The Perfect Pairing
While the whipped cream option was charming, I knew I wanted to explore something a bit more decadent. For the second batch, I turned to a trusted source, “The Cake Mix Doctor’s Quick Caramel Icing” recipe. This choice proved to be a resounding success. Both frostings were undeniably delicious in their own right, each offering a unique character to the cupcakes. The rich, buttery flavor of the caramel icing truly tasted the best, adding an irresistible depth that complemented the applesauce and spices beautifully. Yet, I must admit, the elegant simplicity of the whipped cream visually appealed to me more. Perhaps the ultimate solution for future baking endeavors would be to combine both – a delicate layer of whipped cream beneath a luscious caramel drizzle? A baker can dream!
The beauty of these egg-free applesauce cupcakes lies not just in their incredible taste and texture, but also in their versatility. Whether you’re dealing with an egg allergy, simply ran out of eggs, or are looking for a delicious vegan-friendly treat (with minor adjustments), this recipe provides a fantastic foundation. Applesauce acts as a wonderful natural egg substitute, contributing moisture and a subtle fruity sweetness that enhances the overall flavor profile without being overpowering.
The Magic of Egg-Free Baking with Applesauce
For many home bakers, the idea of baking without eggs might seem daunting, as eggs play several crucial roles in traditional recipes: they bind ingredients, add moisture, help with leavening, and contribute to richness and color. However, ingredients like applesauce can step in admirably. Unsweetened applesauce, in particular, is a fantastic substitute, not only providing the necessary moisture and binding properties but also adding a lovely, subtle apple flavor that pairs exquisitely with warm spices like cinnamon, cloves, and nutmeg. It’s a natural choice for creating moist, tender, and flavorful baked goods, especially when you’re aiming for a dessert that’s either allergy-friendly or simply a delightful alternative to egg-heavy recipes.
Using applesauce in baking also often results in a wonderfully tender crumb, a characteristic that these cupcakes demonstrate perfectly. The natural pectin in applesauce helps to create a soft, yielding texture, ensuring that each bite is a moist and enjoyable experience. This makes these cupcakes not just a ‘good for egg-free’ option, but a genuinely delicious cupcake recipe that stands on its own merits. They’re proof that you don’t need eggs to achieve fantastic results in your kitchen.
Tips for Perfect Applesauce Cupcakes Every Time
Achieving bakery-quality cupcakes at home is easier than you think, even with an egg-free recipe. Here are a few tips to ensure your egg-free applesauce cupcakes turn out perfectly:
- Measure Accurately: Baking is a science, so precise measurements are key. Especially with flour, make sure to stir it well and aerate before measuring, then level it off gently. For liquid ingredients, use liquid measuring cups at eye level.
- Don’t Overmix: After combining wet and dry ingredients, mix just until no streaks of flour remain. Overmixing develops the gluten in the flour too much, leading to tough cupcakes. A gentle hand with a mixing spoon is often better than an electric mixer at this stage.
- Proper Oven Temperature: Preheat your oven to the specified temperature (375°F for this recipe) and ensure it’s fully heated before putting in the cupcakes. An accurately calibrated oven is essential for consistent baking.
- Fill Cups Appropriately: Filling cupcake liners about three-quarters full allows the batter enough room to rise without overflowing, creating that classic domed top.
- Test for Doneness: Cupcakes are ready when they spring back lightly when gently touched in the center, or when a toothpick inserted into the center comes out clean. Be careful not to overbake, as this can lead to dry cupcakes.
- Cool Completely: Always allow cupcakes to cool completely on a wire rack before frosting. Frosting warm cupcakes will cause the frosting to melt and slide off, creating a messy rather than a beautiful finish.
The notes from the original recipe, which suggested adding nuts and raisins, also sparked ideas for further customization. While our current recipe keeps it simple, feel free to experiment! A sprinkle of chopped walnuts or pecans could add a delightful crunch, and plump, juicy raisins or dried cranberries would introduce another layer of texture and sweetness. These additions make the cupcakes even more wholesome and provide an interesting textural contrast to the soft cake and creamy frosting.
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Full Recipe: Egg-Free Applesauce Cupcakes with Caramel Icing
No-Egg Applesauce Cupcakes with Caramel Icing
Cookie Madness
Pin Recipe
Ingredients
- 2 cups all-purpose flour, stir well and aerate before measuring (260 grams)
- 1 teaspoon ground cloves
- 1 teaspoon freshly ground nutmeg
- 1 teaspoon cinnamon
- 4 oz salted butter (114 grams)
- 1 cup granulated sugar (200 grams)
- 1 teaspoon vanilla extract
- 1 cup applesauce unsweetened
- 1 teaspoon of baking soda
- ¼ cup buttermilk
Quick Caramel Icing
- 1 stick salted butter (114 grams)
- ⅓ cup light brown sugar (70 grams)
- ⅓ cup dark brown sugar (70 grams)
- ¼ cup whole milk or low fat milk mixed with a couple teaspoons of cream
- 2 cups of sifted powdered sugar (240 grams)
- 1 teaspoon vanilla extract
Instructions
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Preheat oven to 375 degrees F (190°C). Line 16 to 18 cupcake cups with paper or foil liners. This ensures easy cleanup and prevents sticking.
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In a medium bowl, whisk together the all-purpose flour, ground cloves, freshly ground nutmeg, and cinnamon. Set this dry mixture aside.
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In a large mixing bowl, using an electric mixer, beat the softened salted butter and granulated sugar together until the mixture is light, smooth, and creamy. This usually takes about 2-3 minutes. Beat in the vanilla extract until just combined.
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In a small separate bowl, dissolve the baking soda in the unsweetened applesauce. This reaction helps with the leavening. Add this applesauce mixture to the butter and sugar mixture in the large bowl and mix briefly until just incorporated.
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Gradually add the reserved flour mixture alternately with the buttermilk, beginning and ending with the flour. Beat with a mixing spoon (avoid using an electric mixer for this part if possible, as it may overdevelop the gluten in the flour and result in tough cupcakes) until the batter is just well-blended and no dry streaks of flour remain. Be careful not to overmix.
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Evenly fill the prepared muffin cups about ¾ of the way with the cupcake batter. Bake for approximately 20 minutes, or until the cupcakes are golden brown and spring back lightly when gently touched in the center. A toothpick inserted into the center should come out clean. Let the cupcakes cool completely on a wire rack before attempting to frost them.
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To make the Quick Caramel Icing: In a heavy-bottomed saucepan, combine the stick of salted butter, light brown sugar, and dark brown sugar. Heat this mixture over medium heat, stirring frequently, until it comes to a rolling boil. This should take approximately 2 minutes. Remove the saucepan from the heat and carefully stir in the whole milk (or low-fat milk mixed with cream). Return the saucepan to the heat and cook, stirring, until the mixture begins to boil again. Once boiling, remove it from the heat once more. Add the sifted powdered sugar and vanilla extract. Stir vigorously with a sturdy wooden spoon until the icing is completely smooth and free of lumps. Spoon the warm icing generously over the completely cooled cupcakes. It’s important to work quickly as this caramel icing sets quite fast; if it starts to solidify in the pan, gently place it back over very low heat for a few seconds to soften it again.
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Alternatively: For a lighter option, you can simply frost the cooled cupcakes with freshly made, lightly sweetened whipped cream.
Notes
To prepare perfectly sweetened whipped cream: Beat 2 cups of cold heavy cream in a chilled bowl with an electric mixer until it begins to slightly thicken. Gradually add ¼ to ⅓ cup of powdered sugar (adjust to your sweetness preference) and continue beating until stiff peaks form. Finally, beat in 1 teaspoon of vanilla extract for extra flavor. You can pipe or simply spoon this delicious whipped cream onto your cooled cupcakes. For an extra touch, I love garnishing mine with a swirl of caramel syrup or a sprinkle of cinnamon.
This recipe is a cherished adaptation from an old cake book. Interestingly, the original instructions suggested a higher baking temperature of 425°F, but I’ve found that 375°F works perfectly to achieve a more evenly baked and tender cupcake. The very first version of this recipe was simply topped with a sprinkle of brown sugar and cinnamon, and it also included delicious additions like chopped nuts and raisins, which you could easily incorporate into the batter for added texture and flavor.