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Skinny Vanilla Bean Cupcakes
Skinny Vanilla Bean Cupcakes
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Prep Time:
10 minutes
Total Time:
1 hour 35 minutes
Delicious Skinny Vanilla Bean Cupcakes made with applesauce, vanilla bean, and Betty Crocker White cake mix for a guilt-free treat.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • 1/2 cup applesauce
  • 1 cup water
  • 1 tablespoon canola oil
  • 1 vanilla bean, seeds scraped from bean
  • 1 container (8 oz) Cool Whip fat-free frozen whipped topping, thawed
  • 3 cups powdered sugar
  • 1 pint (2 cups) fresh blueberries, if desired
  • 24 fresh mint leaves, if desired
Instructions:
  • Preheat the oven to 350°F and line 24 muffin cups with paper cupcake wrappers.
  • In a large bowl, use an electric mixer to blend cake mix, applesauce, water, and oil until smooth. Stir in half of the vanilla bean seeds until incorporated. Divide batter evenly into muffin cups.
  • Bake the cupcakes for 17 to 19 minutes or until they spring back when lightly touched in the center. Let them cool in the pans for 5 minutes, then transfer to cooling racks. Allow the cupcakes to cool completely, which should take about 1 hour.
  • Combine whipped topping, powdered sugar, and the remaining vanilla bean seeds in a large bowl. Spoon this delightful mixture over each cupcake, then top with berries and fresh mint for a beautiful finish.

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