Skinny Vanilla Bean Cupcakes

  • Prep 10 min
  • Total 1 hr 35 min
  • Servings 24
Skinny Vanilla Bean Cupcakes


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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