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Typically considered a fall dessert, apple cinnamon cupcakes are a year round staple at my house. They are packed with moist bits of apples with the warm flavor of cinnamon in each bite. Doctoring a cake mix makes then easy and quick to prepare. The hubby and I like them with a drizzle of caramel sauce over the top with a dollop of Reddi-wip.

Please see the recipe card below for exact amounts and directions.

Ingredient Round Up

  • A yellow or white cake mix. I use Pillsbury Sugar Free yellow cake mix.
  • Medium to large apples. I use Fujis or Honeycrisps. I favor sweeter apples so I don’t have to add any extra sweetener.
  • Some cinnamon and flour
  • Egg whites or whole eggs
  • Plain non-fat yogurt. Greek yogurt or apple sauce can be substituted.

Making the Cupcakes

  • Line your cupcake tins with foil cupcake liners. I find the cupcakes do not stick to the foil liners. Of course you can grease and flour the tins.
  • Peel, core and dice the apples. I sprinkle cinnamon over the top of the apples and dust them with flour to keep them from sinking to the bottom.

  • Put the cake mix, yogurt, egg whites, a tsp. of cinnamon, and water into a large mixing bowl.

  • Combine all the ingredients with a handmixer taking care to not over mix the cake batter.
  • Add the apples to the batter and gently fold them in.

  • Using a large cookie scoop, scoop the batter into the cupcake tins.
  • Pop them into the oven to bake.

  • Cupcakes are done when a toothpick inserted in center comes out clean or the top springs back. Cool and enjoy.

Serving Ideas

  • The cupcakes can be drizzled with glaze or frosted.
  • They are great as a dessert or mid-morning or afternoon pick-me-up.
  • They are excellent drizzled with caramel sauce and a squirt of Reddi-wip on top. Smucker’s carmel topping comes in regular, sugar free and fat free varieties.

WW – 2 pt

Apple Cinnamon Cupcakes

Print Recipe Pin Recipe Rate Recipe
Prep Time: 25 minutes
Cook Time: 25 minutes
Cool: 1 hour
Total Time: 1 hour 50 minutes
Course: Dessert
Cuisine: American
Servings: 22 cupcakes
Calories: 81kcal

Equipment

  • cupcake tins
  • apple peeler
  • mixing bowl
  • spatula
  • hand mixer
  • measuring spoons
  • measuring cup
  • large cookie scooper
  • cooling rack

Ingredients  

Apples

  • 2 medium Fuji or Honeycrisp apples
  • ½ tsp cinnamon
  • 1 tbsp all purpose flour

Cake Batter

  • 1 box Pillsbury sugar free yellow cake mix
  • 5 egg whites OR 3 whole eggs
  • ½ c plain non fat yogurt, you can substitute Greek yogurt or applesauce
  • 1 c water

Instructions

  • Preheat the oven to 350℉.
  • Line the cupcake tins with foil liners. You will need 22 of the slots.
  • Peel and dice the apples. Sprinkle the cinnamon and flour over the top of them and toss. Set the apples aside.
  • Place the cake mix, egg whites, yogurt and water into a bowl. Mix until combined.
  • Add the chopped apples to the cake batter and gently fold them in.
  • Using a large cookie scooper, filled the cupcake tins with the cake batter.
  • Bake at 350℉ for 22 - 25 min. When a toothpick inserted in the center comes out clean or the top springs back, they are done.
  • Remove the cupcakes from the tin and place them on a cooling rack to cool.
  • The cupcakes freeze well.

Notes

If you alter the ingredients and are on weight watchers, make sure to recalculate the points.
The yogurt is replacing ⅓ c of oil.

Nutrition

Serving: 22 servings | Calories: 81kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 0.5g | Sodium: 161mg
Tried this recipe?Let us know how it was!

 

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