Valentine's Day Cupcakes

My parent's anniversary was February 13 so that they would awaken as a married couple on Valentine's Day.  Short of getting married, nothing is as perfect for Valentine's Day as a sweet treat.  These cupcakes are tasty and healthy, substituting the mile-high pile of frosting with preserves and fresh fruit.

Preparation
Preheat oven to 350 degrees.  Line a muffin pan with paper cupcake liners.  Prepare fresh fruit to be used for topping.

Wet Ingredients
1/2C vanilla yogurt
2/3C milk
1/4C applesauce
3T oil
3/4C sugar
1 1/2t vanilla

Dry Ingredients
1 1/4C flour
2T cornstarch
3/4t baking powder
1/2t baking soda
1/4t salt

Directions
Combine wet ingredients and sugar in a bowl.  Mix well.  Sift dry ingredients into the bowl and  mix until a smooth consistency is achieved.  Pour into muffin cups, using approximately 1/4C of batter for each cup.  Bake at 350 degrees for 22-24 minutes.  Remove muffins from cups and allow to cool on a cooling rack until room temperature.

Topping
Fruit preserves
Fresh fruit
Glaze (1C powdered sugar + 3t milk)

Spread a generous layer of fruit preserves on each cupcake.  Arrange fruit on top.  Using a fork, drizzle the glaze on top of the fruit.