Skinny Vanilla Bean Cupcakes

Skinny Vanilla Bean Cupcakes
95 min.
24
168kcal

Suggestions


Indulge your sweet tooth without the guilt with these delightful Skinny Vanilla Bean Cupcakes! Perfect for any occasion, these light and fluffy treats are not only delicious but also a healthier alternative to traditional cupcakes. With just 168 calories per serving, you can enjoy a satisfying dessert that won’t derail your diet.

These cupcakes are made using a simple box mix, enhanced with the natural sweetness of applesauce and the rich flavor of real vanilla beans. The addition of fat-free Cool Whip creates a luscious frosting that is both creamy and light, making each bite a heavenly experience. Topped with fresh blueberries and a sprig of mint, these cupcakes are as visually appealing as they are tasty.

Whether you’re hosting a birthday party, a summer picnic, or simply craving a sweet treat, these Skinny Vanilla Bean Cupcakes are sure to impress your guests. They are easy to make, requiring just 95 minutes from start to finish, and yield 24 scrumptious servings. So gather your ingredients, preheat your oven, and get ready to whip up a batch of these delightful cupcakes that everyone will love!

Ingredients

  • box cake mix white
  • 0.5 cup apple sauce 
  • cup water 
  • tablespoon canola oil 
  •  vanilla pod 
  • oz cool whip fat-free frozen thawed
  • cups powdered sugar 
  • cups blueberries fresh
  • 24  mint leaves fresh

Equipment

  • bowl
  • oven
  • hand mixer
  • muffin liners

Directions

  1. Heat oven to 350°F.
  2. Place paper cupcake wrapper or baking cup in each of 24 regular-size muffin cups.
  3. In large bowl, beat cake mix, applesauce, water and oil with electric mixer on medium speed until well blended.
  4. Add half of the vanilla bean seeds to batter; stir until mixed. Divide batter evenly among muffin cups.
  5. Bake 17 to 19 minutes or just until cupcakes spring back when lightly touched in center. Cool cupcakes in pans 5 minutes.
  6. Remove from muffin cups to cooling racks. Cool completely, about 1 hour.
  7. In large bowl, mix whipped topping, powdered sugar and remaining half of vanilla bean seeds. Spoon over top of each cupcake.
  8. Garnish each with berries and mint.

Nutrition Facts

Calories168kcal
Protein3.04%
Fat10.12%
Carbs86.84%

Properties

Glycemic Index
1.67
Glycemic Load
0.6
Inflammation Score
-1
Nutrition Score
2.8765217091726%

Flavonoids

Cyanidin
1.04mg
Petunidin
3.89mg
Delphinidin
4.37mg
Malvidin
8.34mg
Peonidin
2.5mg
Catechin
0.69mg
Epigallocatechin
0.08mg
Epicatechin
0.35mg
Eriodictyol
0.31mg
Hesperetin
0.1mg
Apigenin
0.05mg
Luteolin
0.15mg
Kaempferol
0.2mg
Myricetin
0.16mg
Quercetin
1.05mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:168.08kcal
8.4%
Fat:1.94g
2.98%
Saturated Fat:0.74g
4.63%
Carbohydrates:37.42g
12.47%
Net Carbohydrates:36.71g
13.35%
Sugar:26.95g
29.95%
Cholesterol:1.51mg
0.5%
Sodium:157.42mg
6.84%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.31g
2.62%
Phosphorus:81.49mg
8.15%
Vitamin B2:0.12mg
6.9%
Calcium:61.2mg
6.12%
Manganese:0.1mg
4.96%
Folate:18.72µg
4.68%
Vitamin B1:0.07mg
4.5%
Vitamin K:3.43µg
3.27%
Selenium:2.25µg
3.22%
Vitamin B3:0.62mg
3.11%
Iron:0.53mg
2.94%
Fiber:0.71g
2.83%
Vitamin E:0.38mg
2.51%
Vitamin B12:0.14µg
2.33%
Vitamin C:1.57mg
1.9%
Copper:0.03mg
1.68%
Vitamin A:67.15IU
1.34%
Vitamin B6:0.03mg
1.34%
Magnesium:4.92mg
1.23%
Potassium:42.81mg
1.22%
Zinc:0.16mg
1.09%