Skinny Vanilla Bean Cupcakes Recipe

Ingredients

1

                        box (16.25 oz) 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

Preparation

Heat oven to 350°F. Place paper cupcake wrapper or baking cup in each of 24 regular-size muffin cups.

In large bowl, beat cake mix, applesauce, water and oil with electric mixer on medium speed until well blended. Add half of the vanilla bean seeds to batter; stir until mixed. Divide batter evenly among muffin cups.

Bake 17 to 19 minutes or just until cupcakes spring back when lightly touched in center. Cool cupcakes in pans 5 minutes. Remove from muffin cups to cooling racks. Cool completely, about 1 hour.

In large bowl, mix whipped topping, powdered sugar and remaining half of vanilla bean seeds. Spoon over top of each cupcake. Garnish each with berries and mint.

Related Video