1/12th of recipe (1 cupcake): 150 calories, 4.5g total fat (2.5g sat fat), 234mg sodium, 25.5g carbs, 0.5g fiber, 15.5g sugars, 2.5g protein --
PointsPlus® value 4* -- SmartPoints™ value 7*
Prep:
15 minutes
Cook:
20 minutes
Cool: 35 minutes
Ingredients:
Frosting
1/2 cup reduced-fat cream cheese
1/4 cup light butter or light buttery spread (like I Can't Believe It's Not Butter! Light or Brummel & Brown)
1/2 tsp. cinnamon
1/4 tsp. vanilla extract
1/3 cup powdered sugar
Cupcakes
1 3/4 cups moist-style spice cake mix (about half a box)
1/2 cup egg whites or fat-free liquid egg substitute
1/4 cup unsweetened applesauce
3 tbsp. molasses
1 tsp. vanilla extract
1 tsp. cinnamon
3/4 tsp. ground ginger
1/8 tsp. ground nutmeg
Optional topping: cinnamon
Directions:
Preheat oven to 350 degrees. Line a 12-cup muffin pan with baking cups, or spray it with nonstick spray.
In a large bowl, combine all frosting ingredients except
powdered sugar. With an electric mixer set to medium speed, beat until
smooth, 1 - 2 minutes. Continue to beat while gradually adding powdered
sugar. Beat until smooth, another 1 - 2 minutes. Cover and refrigerate.
In another large bowl, combine all cupcake ingredients. Whisk until
smooth and uniform. Evenly distribute batter among the cups of the
muffin pan.
Bake until a toothpick inserted into the center of a cupcake comes out clean, 16 - 18 minutes.
Let cool completely, about 10 minutes in the pan and 25 minutes out of the pan.
Spread with frosting.
MAKES 12 SERVINGS