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!
