Apple Cupcakes with Cinnamon Vanilla Frosting Recipe – 5 Points +

Apple Cupcakes with Vanilla Cinnamon Frosting

Nothing says Fall like a fresh, crisp apple! Well, today I’ve got an even yummier way to enjoy those fall apples. These delicious Apple Cupcakes with Cinnamon Vanilla Frosting are moist, sweet, fluffy, and everything you could hope for in a cupcake. The creamy vanilla frosting has a hint of cinnamon that really completes the flavor palate. And the best part is that these low calorie cupcakes are just 5 Points + each! They make the perfect dessert or snack and are a great way to satisfy your sweet tooth without using up a lot of Weight Watchers Points. Enjoy!

Apple Cupcakes with Vanilla Cinnamon Frosting Recipe

The perfect Fall dessert recipe, these low calorie Apple Cupcakes are to die for. Covered in a rich vanilla cinnamon frosting, it’s hard to believe each cupcake is a mere 5 Points +.

Ingredients

  • Cupcakes:
  • 2 cups apples, peeled and shredded
  • 3/4 cup and 2 tbsp whole-wheat pastry flour
  • 3/4 cup cake flour
  • 1 cup light brown sugar
  • 1/2 cup nonfat buttermilk
  • 1/3 cup applesauce
  • 1/2 cup liquid egg substitute
  • 2 tbsp light butter, melted
  • 1 tsp vanilla extract
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp allspice
  • Frosting:
  • 1 cup light brown sugar
  • 4 tsp dried egg whites
  • 1/4 cup water
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with cupcake liners or coat with cooking spray.
  2. Combine shredded apples in a bowl with 1/4 cup brown sugar and 1/4 tsp allspice. Set aside.
  3. Mix applesauce, melted butter and the remaining 3/4 cup brown sugar in a large mixing bowl until well combined.
  4. With an electric mixer, beat in egg substitute until combined.
  5. Add vanilla, increase speed to high and beat for 1 minute.
  6. Whisk whole-wheat flour, cake flour, baking soda, salt and the remaining 3/4 teaspoon allspice in a medium bowl.
  7. With the mixer on low speed, alternately add the dry ingredients and buttermilk to the batter, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined.
  8. Stir in the reserved apple mixture until just combined.
  9. Divide the batter among the prepared muffin cups.
  10. Bake the cupcakes until a toothpick inserted into the center of a cake comes out clean, 20 to 22 minutes. Let cool on a wire rack for at least 1 hour before frosting.
  11. To prepare frosting: Bring 2 inches of water to a simmer in the bottom of a double boiler.
  12. Combine 1 cup brown sugar and 1/4 cup water in the top of the double boiler. Heat over the simmering water, stirring, until the sugar has dissolved, 2 to 3 minutes.
  13. Add reconstituted egg whites, cream of tartar and pinch of salt. Beat with an electric mixer on high speed until the mixture is glossy and thick, 5 to 7 minutes.
  14. Remove the top pan from the heat and continue beating for 1 minute more to cool.
  15. Add vanilla and 1/2 teaspoon cinnamon and beat on low just to combine.
  16. Spread or pipe the frosting onto the cooled cupcakes and sprinkle cinnamon on top, if desired.

Preparation time: 20 minute(s)

Cooking time: 1.5 hour(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 12

Culinary tradition: USA (General)

Entire recipe makes 12 servings
Serving size is 1 cupcake
Each serving = 5 Points +

PER SERVING: 197 calories; 3 g fat; 36 g carbohydrates; 5 g protein; 2 g fiber


Comments

  1. I recently stumbled across your blog, and I just wanted to say that I LOVE it! I am always looking for easy healthy recipes and products to stay inspired to loose. Keep up the good work!

  2. These look amazing! I started WW..yesterday! So I am very happy to find this site! Thanks for all the great recipes.

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