Jelly for topping or Cream cheese and jelly icing (see note)
Instructions
Preheat oven to 350°F. Prepare a muffin tin with liners and lightly spritz with oil to prevent sticking.
Combine applesauce through jelly. Whisk until well combined (some pieces of jelly may persist, that's okay).
Gently stir in remaining ingredients.
Distribute amongst cupcake tin. Bake for 20 minutes, until a toothpick comes out clean.
Top with jelly or icing and serve immediately. Un-iced muffins can be kept loosely covered for up to 3 days, spread with topping just before serving.
Notes
To make a cream cheese icing, combine 8 tbsp jelly with ½ c powdered sugar, 8 oz fat free cream cheese, and 1 tbsp cornstarch. Stir until homogenous and spread over cupcakes. Don't like hazelnuts? Try almond flour!