Sweet cinnamon coated apple, hints of nutmeg in every bite, topped with a delicate cream cheese whip and drizzled with my easy 5 minute caramel sauce. Everything you love about apple pie in one diet friendly cupcake. Why yes, thank you, I’ll have three….joking…. Well sort of;)
Now I know some of you may balk at the 300 calories per cupcake and wonder how this is diet friendly?!?! First, let me say that most cupcakes, though small in portion, are still very high in calories, fat, and sugar. Most recipes call for ridiculous amounts of oil and sugar. And that’s not including the ultra rich (ok yes super yummy) buttercream frosting. The name says it all!!! In order to lighten up this baby, the first thing I did was to reduce the butter to 4 tablespoons and to use plain yogurt as a replacement for the rest. You could use oil instead but with apple pie in mind I definitely had to have a little bit of that butter flavor. Now I did end up using 1 cup of sugar plus 2 tablespoons in the batter but keep in mind that this makes 14 decently sized cupcakes. Plus I feel like you can only reduce the sugar so much and then your cupcake begins to taste like an apple muffin. Apple muffins are fabulous of course but not when you have your sights set on apple pie cupcake goodness.
Which brings me to my next point. I did use all white flour in these. GASP! I know! For a girl that sneaks flaxseed into meatballs, this is very uncharacteristic of me. The thing is, the apple bits provide such delicious moisture and texture to these cupcakes BUT as with any fruit, they do make it a bit heavier than the average cupcake. I think if whole wheat flour had been used, the texture would have taken the leap from cupcake to muffin. There’s a delicate balance when fruit in a cupcake is used. I just had to laugh at how serious that last sentence sounded. Ha, ha, ha, watch out for the cupcake police….oh dear, I think I need some sleep. Moving on…. the TOPPINGS!
Only the best part. Light and delicate whipped cream infused with cream cheese and just a hint of sweet will always win over any heavy frosting in my book. This will add an extra 116 calories though, so if you are looking to cut corners, you could always skip the whip and just drizzle on the super easy, super addicting caramel drizzle. At about 25 calories a serving, it’s SO worth it! And that’s it!. All the sweet summery apple pie goodness whipped up into easy perfectly portions cupcakes.
Light Apple Pie Cupcakes
- -Apple Cupcakes-
- 2 small apples, peeled and diced
- 2 tablespoon granulated sugar
- 1 1/2 teaspoon cinnamon
- 1 -2 pinches nutmeg
- 1 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 egg
- 1/4 cup plain nonfat yogurt
- 1 cup granulated sugar
- 1/4 cup butter (melted)
- 1 teaspoon vanilla extract
- 3/4 cup unsweetened almond milk (any milk is fine)
- -Cream Cheese Whip-
- 1 1/2 cup heavy whipping cream
- 2 ounces reduced fat cream cheese
- 1/2 cup powdered sugar
- -Easy Caramel Drizzle-
- 1 tablespoon butter
- 1/4 cup packed brown sugar
- 2 tablespoon heavy whipping cream
Preheat oven 350
In a small bowl, add diced apples and thoroughly coat with 2 tablespoons sugar, and cinnamon. Set aside.
In a small mixing bowl, combine flour, baking powder, baking soda and remaining cinnamon. Set aside.
In a medium mixing bowl, whisk together egg, yogurt, sugar, butter and vanilla and almond milk until combined.
Using a large spoon, gently add flour mixture and give it a few stirs.
Add in cinnamon apple bits and gently stir until just combined. Do NOT over mix or the cupcakes will become dense and chewy.
Divide batter evenly among lined cupcake pans. Fill each baking cup approximately 3/4 full.
Bake 20 minutes or until toothpick removes cleanly.
-Cream Cheese Whip-
In a dry and grease free glass mixing bowl, add the cold whipping cream and beat on high until it begins to thicken up.
Continue beating until peaks begin to form when beaters are removed.
Add cream cheese and powdered sugar and beat until smooth and completely combined.
Scoop into a standard sized tipped frosting bag (or a plastic zip bag with the tip cut off) and pipe onto cupcakes.
In a small sauce pan, melt butter on a low heat.
Gently whisk in sugar and cream.
Continue to heat until mixture begins to boil, stirring almost continuously.
Continue to simmer until caramel thickens slightly. (it will still be pretty runny at this point)
Turn off heat and allow to thicken a bit more before drizzling over cupcakes.
Leftovers should be refrigerated. Allow cupcakes to sit for 10-15 minutes after refrigeration to soften a bit.
Plain Apple Cupcake
Nutrition Facts Servings 14.0 Amount Per Serving (1 plain cupcake) Calories 158 Total Fat 4g Saturated Fat 2g Monounsaturated Fat 1g Polyunsaturated Fat 0g Trans Fat 0g Cholesterol 22mg Sodium 86mg Potassium 25mg Total Carbohydrate 30g Dietary Fiber 1g Sugars 18g Protein 2g
Cream Cheese Whip
Nutrition Facts Servings 14.0 Amount Per Serving (1/14) Calories 116 Total Fat 10g Saturated Fat 6g Monounsaturated Fat 3g Polyunsaturated Fat 0g Trans Fat 0g Cholesterol 38mg Sodium 27mg Potassium 19mg Total Carbohydrate 5g Dietary Fiber 0g Sugars 5g Protein 1g
Nutrition Facts Servings 14.0 Amount Per Serving (1/14) Calories 26 Total Fat 1g Saturated Fat 1g Monounsaturated Fat 0g Polyunsaturated Fat 0g Trans Fat 0g Cholesterol 4mg Sodium 8mg Potassium 15mg Total Carbohydrate 4g Dietary Fiber 0g Sugars 4g Protein 0g