Apricot Cupcakes with Almond Butter Frosting
I chose to rehydrate apricots and make a puree to give these cupcakes amazing flavor and texture.
Servings: 12 cupcakes
- 1 C apricot puree see recipe above
- 1/3 C vegetable oil
- 2/3 C sugar
- 1/3 C honey
- 1/4 C soy milk
- 1 t vanilla extract
- 1 1/4 C flour
- 1/4 t cinnamon
- 1/4 t nutmeg
- 1/4 t ground cloves
- 1/2 t baking soda
- 1/2 t baking powder
Almond Butter Frosting Ingredients
- 1/2 C butter softened
- 1 C almond butter
- 3 T milk or as needed (I used heavy whipping cream since that's what I had on hand. I'm sure milk would be tasty too, but I wouldn't recommend skim.)
- 2 C confectioners' sugar
In a medium bowl, stir together apricot, oil, sugar, honey, soy milk, and vanilla.
Sift in the flour, spices, baking soda, and baking powder. Do not over-mix.
If you have some - add the extra liquid from the reconstituting process. Do not add more than 1/8 C of liquid.
Fill cupcake liners 3/4 full.
Bake for 20 min at 350 F.
Almond Butter Frosting Instructions
Place the butter and almond butter into a medium bowl, and beat with an electric mixer.
Gradually mix in the sugar, and when the frosting starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable.
Beat for at least 3 minutes for it to get good and fluffy.
Calories: 498kcal | Carbohydrates: 65g | Protein: 6g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 20mg | Sodium: 134mg | Potassium: 222mg | Fiber: 2g | Sugar: 48g | Vitamin A: 305IU | Vitamin C: 2.1mg | Calcium: 101mg | Iron: 1.5mg