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Fuzz's Cooking Video -- Red Velvet Applesauce Cupcakes

Fuzz’s Red Velvet Applesauce Cupcakes
Course Dessert
Cuisine American
Keyword Red Velvet Cupcakes
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 12
Author Cookie Madness
Cost 5


  • 1 1/4 cups cake flour (140 grams)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tablespoon unsweetened natural style cocoa powder
  • 3/4 cup sugar (150 grams)
  • 6 tablespoons vegetable oil
  • 6 tablespoons drained applesauce** or use 6 T. oil
  • 1 large egg
  • 1 teaspoon white vinegar
  • 1/2 teaspoon vanilla
  • 1 tablespoon red food coloring McCormick
  • 1/2 cup Greek yogurt or sour cream full fat type

Cream Cheese Frosting

  • 6 oz cream cheese, softened (170 grams)
  • 4 oz butter, softened (114 grams)
  • 1/2 pound 1 ¾ cups powdered sugar, sifted
  • 3/4 teaspoon vanilla extract
  • 1-2 tablespoons sour cream


  • Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
  • Mix the cake flour, baking soda, salt and cocoa powder together in a small bowl and set aside.
  • In a mixing bowl, whisk together the sugar, oil, drained applesauce, egg, vinegar, vanilla and red food coloring. Now whisk in the Greek yogurt.
  • With a spoon, stir in the flour mixture and mix until smooth.
  • Fill paper lined muffin cups about 2/3 of the way full and bake at 350°F ~20-22 min until tops spring back and toothpick comes out clean. Set the cupcakes on a rack to cool then ice with cream cheese frosting.
  • Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined. Add sour cream if you like the flavor of it, otherwise just leave it out.


**To drain applesauce, pour about a cup of applesauce onto a stack of paper towels. Let it sit for about 10 minutes. Draining the extra moisture out of the applesauce is supposed to help prevent extra steam from forming and creating a rubbery texture. Also, you don't have to stick with half oil half applesauce. For just slightly richer cupcakes, use 8 tablespoons of oil and 4 tablespoons drained applesauce.