Red Velvet Applesauce Cupcakes with Cream Cheese Frosting

Prep: 15 minCook: 22 min12 cupcakesmediumAmerican
Red Velvet Applesauce Cupcakes with Cream Cheese Frosting

Moist red velvet cupcakes made lighter with applesauce, delivering classic cocoa and tangy flavors with vibrant red color. The cream cheese frosting adds rich contrast to the tender crumb. Perfect for celebrations, holidays, or when you want an impressive dessert that's slightly healthier than traditional versions. The applesauce keeps these cupcakes incredibly soft while reducing some of the oil content.

VegetarianNut-Free

Ingredients

Yield: 12 cupcakes
  • 1 ¼ cups cake flour
    all-purpose flour1 cup + 2 tablespoonsaccessible

    remove 2 tablespoons per cup

    Full guide →
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon unsweetened natural style cocoa powder
  • ¾ cup sugar
  • 6 tablespoons vegetable oil
  • 6 tablespoons applesauce, drained
    additional vegetable oil1:1lighter

    use 6 tablespoons total oil instead

    Full guide →
  • 1 large egg
  • 1 teaspoon white vinegar
  • ½ teaspoon vanilla
  • 1 tablespoon red food coloring
  • ½ cup Greek yogurt or sour cream, full fat type
    sour cream1:1tangy

    full fat type works best

    Full guide →
  • 6 oz cream cheese, softened
  • 4 oz butter, softened
  • 1 ¾ cups powdered sugar, sifted
  • ¾ teaspoon vanilla extract
  • 1 tablespoons sour cream(optional)

Instructions

  1. 1

    Preheat oven and line 12 muffin cups with paper liners

  2. 2

    Mix cake flour, baking soda, salt and cocoa powder in small bowl and set aside

  3. 3

    Whisk together sugar, oil, drained applesauce, egg, vinegar, vanilla and red food coloring in mixing bowl

  4. 4

    Whisk in Greek yogurt until combined

  5. 5

    Stir in flour mixture with spoon and mix until smooth

  6. 6

    Fill paper lined muffin cups about 2/3 full and bake until tops spring back and toothpick comes out clean

  7. 7

    Cool cupcakes on rack before frosting

  8. 8

    Whip butter and cream cheese with paddle attachment until creamed

  9. 9

    Gradually add powdered sugar, scraping bowl as needed

  10. 10

    Add vanilla and mix until combined

  11. 11

    Add sour cream if desired for extra tang

Tips

Tip 1

Drain applesauce well to prevent excess moisture that could make cupcakes dense

Tip 2

Room temperature ingredients mix more easily for smooth batter and fluffy frosting

Tip 3

Don't overmix the batter once flour is added to keep cupcakes tender

Good to Know

Storage

Store frosted cupcakes covered in refrigerator up to 3 days, unfrosted up to 5 days at room temperature

Make Ahead

Bake cupcakes 1 day ahead, store covered. Make frosting same day for best texture

Serve With

Serve at room temperature for best flavor and texture

Common Mistakes

Watch

Don't overfill muffin cups to avoid overflow and uneven baking

Watch

Ensure cream cheese and butter are truly softened to avoid lumpy frosting

Substitutions

applesauce→
additional vegetable oil1:1lighter

use 6 tablespoons total oil instead

Full guide →
Greek yogurt→
sour cream1:1tangy

full fat type works best

Full guide →
cake flour→
all-purpose flour1 cup + 2 tablespoonsaccessible

remove 2 tablespoons per cup

Full guide →
Find more substitutions →

FAQ

Can I make these without red food coloring?

Yes, you'll have chocolate cupcakes with a subtle red tint from cocoa. Add extra cocoa powder for deeper chocolate flavor if desired.

How long do these cupcakes keep?

Frosted cupcakes keep 3 days refrigerated, unfrosted ones keep 5 days at room temperature in airtight container.

Can I freeze these cupcakes?

Yes, freeze unfrosted cupcakes up to 3 months wrapped well. Thaw completely before frosting and serving.