Applesauce is a low-fat alternative to oil in baked goods. Plus, it keeps cupcakes moist and adds a subtle fresh flavor.
If you don't have unsweetened applesauce on hand, the regular kind will taste great in these cupcakes, too.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.
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