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Apricot Cupcakes

The kids at Irene's school loved it -- Irene came home and asked me to make it again! I think it needs less fruit spread and less pumpkin pie spice, and next time I'll use applesauce for all the butter.

Type: Eggs, Fruit
Courses: Dessert
Serves: 36 people
Cooking Time: 18 minutes

Recipe Ingredients

6   Eggs
3 cups 711mlFruit spread - apricot
3/4 cup 177mlApplesauce
3/4 cup 148g / 5.2ozButter - softened
2 tablespoons 30mlExtract - vanilla
3 cups 187g / 6.6ozFlour
2 cups 125g / 4.4ozOats
1 tablespoon 15mlBaking powder
3/4 teaspoon 3.8mlSalt
3 3/4 teaspoons 18mlPumpkin pie spice

Recipe Instructions

Preheat oven to 350F. Beat eggs in large bowl. Blend in fruit spread, butter, applesauce, and vanilla. Add flour, oats, baking powder, salt, and spices; mix well. Pour into lined muffin tins.

Bake 18 minutes, until golden brown.


For bars: Spread dough into greased 12"x8" baking dish. Bake 18 minutes, until golden brown and firm to touch. Cool completely on wire rack. Cut into bars. Store in tightly covered container.

"Sugar-Free Desserts," the December 1992 issue of "Favorite All-Time Recipes" magazine


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