Caramel Applesauce Cupcakes

This recipe was featured in my Springtime Cupcake swap event, which you can read about HERE.

Erin’s Caramel Applesauce Cupcakes:
1 cup whole wheat flour
1 1/2 cups all purpose flour
1 1/2 cups sugar
1 cup finely chopped, peeled apple
(Granny Smith or Jonagold apples for baking)
1/2 cup chopped walnuts
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
2 large eggs
1 1/2 cups applesauce

1/2 cup melted butter

Combine all dry ingredients in a large mixing bowl. Add eggs, butter, and applesauce. Mix for 2 minutes at slow speed. Scrape bowl. Mix at medium speed for 1 minute. Scrape bowl, and stir in chopped apples and walnuts.

Your oven should be preheated to 350 degrees. spoon cupcake batter into cupcake pans lined with paper or foil cupcake liners. You should fill each cup approximately 1/2 to 2/3 full making sure you have the same amount of batter in each cup.

Bake your cupcakes for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Remove the applesauce cupcakes from the pan, and cool completely on a wire rack.
Top with caramel topping or frosting and enjoy!

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