These vanilla-infused cupcakes are made with applesauce as a fat-replacer for butter that’s traditionally part of vanilla cake batter. Thickened evaporated milk works as a great base for the rich and creamy chocolate frosting. Dark chocolate lovers, be sure to use bittersweet chocolate.
Make Ahead Tip: Cover and refrigerate the frosting (Step 5) for up to 3 days. Beat cold frosting with an electric mixer to make it more spreadable, if desired. Store cupcakes airtight at room temperature for up to 1 day. | Equipment: Muffin tin with twelve 1/2-cup cups, paper liners
- For Cupcakes:
- 1 cup whole-wheat pastry flour (see Note)
- 1 cup cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup canola oil
- 1 whole vanilla bean, split lengthwise (see Tip)
- 1/2 cup unsweetened applesauce
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- One 12-ounce can low-fat evaporated milk, divided
- For Frosting:
- 1/4 cup all-purpose flour, sifted
- Pinch of salt
- 2 ounces bittersweet or semisweet chocolate, finely chopped
- 1 cup packed confectioners' sugar, sifted
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Sprinkles, for decoration
- Ingredient Note: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
- Tip: If you don’t have a vanilla bean, use 1 tablespoon vanilla extract in Step 3 instead.
To prepare the cupcakes: Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper liners.
Whisk the whole-wheat flour, cake flour, baking soda and salt in a medium bowl.
Beat the granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Scrape the black paste out of the vanilla bean into the sugar mixture. Add the applesauce, egg, egg yolk and vanilla extract and beat until well combined. With the mixer on low, alternately mix in the dry ingredients and 1/2 cup evaporated milk, starting and ending with the dry ingredients and scraping the sides of the bowl as needed, until just combined. Divide the batter among the prepared cups (they will be full).
Bake the cupcakes until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Transfer to a wire rack and let cool completely.
To prepare the frosting: Meanwhile, whisk 2/3 cup of the remaining evaporated milk, all-purpose flour and a pinch of salt in a small saucepan until no flour lumps remain. Cook over medium heat, whisking constantly, until it looks like a thick, stiff paste, 2 to 5 minutes. Remove from the heat and continue whisking for about 30 seconds to cool slightly. Whisk in the chocolate until completely melted. Transfer to a medium bowl. Add the confectioners' sugar, cocoa and vanilla and beat with an electric mixer until smooth and creamy. Refrigerate the frosting until thickened and cold, about 2 hours. Spread the frosting on the cooled cupcakes and decorate with sprinkles, if desired.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
295 calories; 8g total fat; 2g total saturated fat; 40mg cholesterol; 253mg sodium; 52g carbohydrates; 2g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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