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Skinny Vanilla Bean Cupcakes

Brooke Lark
Updated May 24, 2022
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We used applesauce, vanilla bean and Betty Crocker White cake mix to make our reduced-calorie Skinny Vanilla Bean Cupcakes.

Skinny Vanilla Bean Cupcakes

  • Prep Time 10 min
  • Total 1 hr 35 min
  • Servings 24
  • Ingredients 9
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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

  • Step 
    1
    Heat oven to 350°F. Place paper cupcake wrapper or baking cup in each of 24 regular-size muffin cups.
  • Step 
    2
    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.
  • Step 
    3
    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.
  • Step 
    4
    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.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

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