Cherry Lemonade Cupcakes
Ingredients
The cupcake
-
1½
cup
All Purpose Flour
-
1
tsp
Baking powder
-
1
tsp
Baking Soda
-
½
cup
Apple Sauce
-
2
Large
Organic Eggs
-
4
tbsp
Butter
-
1
cup
Sugar
-
½
cup
Powdered Sugar
-
1
tbsp
Lemon Zest
-
1
tbsp
Fresh Lemon Juice
-
3
tsp
Vanilla Extract
-
½
tsp
Ground Cinnamon
-
½
tsp
Ground Nutmeg
-
⅓
cup
Maraschino Cherries
-
2
tbsp
Cherry Juice
-
¼
cup
Almond Milk
The frosting
-
8
oz
Cream Cheese
-
3½
cup
Powdered Sugar
-
½
cup
Butter
-
1
tsp
Vanilla Extract
-
¼
cup
Maraschino Cherries
Instructions
- Preheat the oven to 350°F.
- Blend softened cream cheese and powdered sugar in a large bowl.
- Chop cherries in a food processor and blend with remaining frosting ingredients, then refrigerate for at least 30 minutes.
- In a separate bowl, mix dry ingredients: flour, baking soda, baking powder, cinnamon, and nutmeg.
- In another bowl, blend sugar and butter, then zest the lemon and add fresh lemon juice.
- Add chopped cherries and remaining wet ingredients (except eggs) to the bowl and blend for 3-4 minutes.
- Add eggs one at a time, blending for 1 minute after each addition.
- Slowly mix in the dry ingredients and fold until just blended.
- Place cupcake liners in a muffin pan and fill them ¾ full with batter.
- Bake for 25 minutes and allow to cool for 30 minutes before frosting.
Nutrition Facts (estimated)
Servings
6
Calories
783
Total fat
25.4g
Total carbohydrates
103g
Total protein
8.6g
Sodium
405mg
Cholesterol
124mg
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