The best delicious Apricot Cupcakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Apricot Cupcakes recipe today!
Hello my friends, this Apricot Cupcakes recipe will not disappoint, I promise! Made with simple ingredients, our Apricot Cupcakes is amazingly delicious, and addictive, everyone will be asking for more Apricot Cupcakes.
What Makes This Apricot Cupcakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Apricot Cupcakes.
Ready to make this Apricot Cupcakes Recipe? Let’s do it!
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6 Eggs
3 c Fruit spread, apricot
3/4 c Applesauce
3/4 c Butter; softened
2 tb Extract, vanilla
3 c Flour
2 c Oats
1 tb Baking powder
3/4 ts Salt
3 3/4 ts Pumpkin pie spice
Preheat oven to 350. 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.
Nutrition information per bar: 217 calories, 3 gm protein, 28 gm
carbohydrate, 10 gm fat, 62 mg cholesterol, 198 mg sodium, 1 diabetic
starch/bread exchange, 1-1/2 diabetic fat exchange, 1 diabetic fruit
exchange.
Sylvia’s comments: 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.
Yields
36 Servings
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