Yield: Yields 12 cupcakes and 1 cup frosting
These are cupcakes you can feel good about serving at a kid’s birthday party, thanks to a few healthy upgrades: some of the butter is replaced with applesauce, to reduce fat and add moisture; a portion of the flour is whole-wheat pastry flour, and the frosting is tinted with natural colorings.
Easter Cupcakes: See the variations below to make lovely pastel frosting for your Easter cupcakes, and read A Fresh Look at Food Coloring to learn more tricks for adding color to food—including Easter eggs—without artificial food dyes.
For purple frosting: Substitute 2 Tbs. thawed frozen grape juice concentrate for the raspberry juice.
For green frosting: In a small bowl, mix 1/2 tsp. green tea powder (matcha) with 1 tsp. boiling water to form a paste; then stir in 2 Tbs. more boiling water. Cool slightly. Substitute the tea mixture for the raspberry juice.
If you can’t find whole-wheat pastry flour, substitute cake flour.
Im not crazy about store-bought frosting, nor do I like the idea of adding food coloring to anything, so these were perfect. I used the green variation for a St. Patricks Day party at my kids school. Not one cupcake left!
I LOVE the idea of the natural color which is what drew me to this recipe. I will use that part. BUT the cupcake recipe is junk. They are spongey in texture and mediocre at best for flavor. I wanted to like them because I need them for my sons birthday party. Instead of going to bed I will be making new cupcakes using my old recipes because I simply can't serve these. I threw them in the trash. I thought using a fine cooking recipe was a safe bet because I have never run into a bad recipe but unfortunately I found one.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.