Skinny Vanilla Bean Cupcakes

  • Prep 10 min
  • Total 1 hr 35 min
  • Servings 24


box Betty Crocker™ white cake mix
cup applesauce
cup water
tablespoon canola oil
vanilla bean, seeds scraped from bean
container (8 oz) Cool Whip™ fat-free frozen whipped topping, thawed
cups powdered sugar
pint (2 cups) fresh blueberries, if desired
fresh mint leaves, if desired


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



Expert Tips

Add a kiss of flavor to these cupcakes by tossing in a teaspoon of orange, almond or butter-flavor extract in place of the vanilla bean seeds.

To cut back on the calories per serving even more, bake the batter in mini muffin cups for 10 to 12 minutes. Top with frosting for teeny one-bite wonders that taste one-bite wonderful!

Nutritional Information

Nutrition Information

No nutrition information available for this recipe
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