• 24servings
  • 189calories

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Nutrition Info . . .

VitaminsB12, H, D
MineralsFluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 can(s) (16-oz.) sauerkraut , drained

  2. 2 can(s) (14 1/2) pear halves , in light syrup

  3. 1 box(es) (18 1/4-oz.) devil's food cake mix

  4. 3 large eggs

  5. 1 cup(s) (fat-free sweetened) condensed milk

  6. 3/4 cup(s) (unsweetened) applesauce

  7. 1/4 cup(s) cornstarch

  8. 1 tablespoon(s) (unsalted) butter

  9. 2 teaspoon(s) vanilla extract

  10. 1/4 teaspoon(s) almond extract

  11. 1/2 cup(s) (flaked) coconut

  12. 1/2 cup(s) chopped pecans

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350ºF and mist two 12-cup muffin tins with cooking spray (or line with paper liners). In a strainer, rinse sauerkraut under cold running water, then wring dry and chop coarsely; set aside. Purée pears with their liquid in a blender or food processor until smooth; set aside.

  2. Combine cake mix, half the puréed pears and the eggs in a large bowl with an electric mixer on low speed for 30 seconds. Increase speed to high and beat for 2 minutes more, or until the batter is thick and smooth; fold in the sauerkraut.

  3. Pour batter into prepared pans and bake for 18 to 20 minutes, or until a toothpick inserted into a cupcake comes out with just a few moist crumbs. Cool cupcakes in pans for 10 minutes, then remove to wire rack to cool completely.

  4. Meanwhile, prepare frosting: Whisk condensed milk, remaining puréed pears, applesauce and cornstarch in a medium saucepan until smooth. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.

  5. Remove from heat and stir in butter, vanilla and almond extracts, coconut and pecans; set aside to cool. Spoon cooled frosting onto cupcakes.


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