Vanilla Apple Cinnamon Cupcakes- Recipe

Vanilla Apple Cinnamon Cupcakes
Make a dozen of these in under 30 minutes.

Ingredients for Cupcake Batter

  • 2 cups chopped and peeled apples (I used a mixed of Fuji and Honey Crisp)
  • 1/2 cup applesauce
  • 1/2 cup fat-free egg substitute
  • 1 tablespoon cinnamon
  • 1/4 cup fat-free sour cream
  • 2 cups French vanilla cake mix (super moist kind)
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt

 

Ingredients for Frosting

  • 1 cup Cool Whip (fat-free)
  • 3 Tablespoon fat-free cream cheese
  • 1/2 tablespoon fat-free pumpkin instant pudding (if not available, as this is seasonal, use vanilla pudding)
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon Splenda

 Fill muffin tin with cupcake mixture.

 How To

 Combine all the ingredients for the frosting allowing frozen ingredient to thaw. Mix well and cover. Place in fridge until ready to frost the cupcakes.

Preheat oven to 350 degrees.

In a large mixing bowl combine all of the ingredients for the cupcake batter. Mix well. Place paper cupcake holder in a 12-cup muffin pan. Spray each of the paper liners with non-stick cooking spray. Evenly disburse the cupcake batter into each muffin cup.

Bake for 20 minutes. Insert a wooden toothpick into the center of a cupcake. If no batter is on the toothpick, you are good to go. Remove cupcakes and allow to cool. Once completely cool, frost and dive in!

Yields 12 cupcakes. Each cupcake in the neighborhood of 148 calories (with frosting!!).