We asked our Test Kitchen Director to develop a healthier way to whip up these delicious fall-inspired cupcakes without skimping on the flavor—so she replaced the oil with shredded apple!
It's an equal swap (1 cup of oil = 1 cup of apple) but you can also add up to another 3/4 cup (total) of apple for more fruity flavor. The best part? Her nutritious trick can actually be used in any baking recipe to reduce the calories and fat. Try it with your fall favorite!
To make our cupcakes:
1/2 cup chopped pecans, divided
1 (16.5 oz.) pkg. spice cake mix, like Duncan Hines
1 apple, peeled and shredded (about 1 cup)
1 (16 oz.) pkg. cream-cheese frosting
1 cup thick caramel sauce
1. Heat oven to 350°F. Line two 12-well cupcake pans with paper liners. Reserve 1 Tbs. chopped pecans.
2. Prepare cake mix according to package directions, omitting oil and adding shredded apple and remaining pecans. Divide batter evenly among cupcake liners. Bake 18 min. or until done. Let cool completely.
3. Spread or pipe frosting evenly over cupcakes; drizzle with caramel sauce and sprinkle with reserved pecans. Garnish as desired._ For a fast garnish: _Insert a lollipop stick in the center of each cupcake and tie a ribbon in a bow onto the end.
Active time: 15 min.
Total time: 35 min.
Per serving: Cal. 199 Pro. 2g Carb. 34g Fiber 0g Sug. 24g
Chol. 25mg Sod. 194mg Total fat: 7g Sat. 2g Trans. 0g