Here I go again! I was tinkering around the kitchen and just brought out a bunch of ingredients and this is what I came up with. I think this is my favorite creation so far. It tastes sweet even though each cupcake has just 6 grams of sugar. I try to stay under 8 in everything I eat so this is perfect. It’s sweet and decadent and hits the spot when the sweet tooth has a noose around my neck and is screaming for something sweet. Creating in the kitchen is cathartic for me, it’s therapy! I can be having the worst day, fibromyalgia and back problems almost bringing me to my knees and I can whip something in a mixing bowl and all is right with the world. I block everything out and just focus on the food.
Sorry on this one I did not get all of the nutritional info that I usually do because today the pain was a bit more unbearable even though I was doing what I love so I left that out for now with the exception of the sugar content. I am also including a bunch of pictures because if you are anything like me, you do better with something to see easier than to just read it. I hope you enjoy this one as much as my family did. This recipe yielded 16 cupcakes for me and there are only 8 left now, just an hour after the last one was frosted. So you may want to hide one or two for yourself.
Low Sugar Apple Cinnamon Bun Cupcakes With Apple Cream Cheese Frosting
1 Box Pillsbury Sugar Free Yellow Cake Mix
1/3 cup oil ( I used canola)
1 cup water
3 medium sweet apples ( I used Fuji)
1 tbs + 1 tsp ground cinnamon
1/c cup Splenda Granulated
1 tsp vanilla
3 tbs unsalted butter melted
Cupcake Mix Directions:
Line a muffin paper with cupcake papers ( no stick makes it much easier)
preheat oven to 325 degrees
In a small bowl mix together the cinnamon and Splenda Granulated and mix til well combined & set aside
peel and slice 3 medium-sized sweet apples and cut into small pieces then pour all of the cinnamon / sugar mix except 2 tbs that you set aside over the apples and mix well.
In a large mixing bowl pour in cake mix, 3 eggs, 1 cup water and 1/3 cup oil and mix well.
Add 1 tsp vanilla and mix again
spoon batter into cupcake papers no more than 1/2 way full.
take a small spoon and place the apple mixture on top of the batter
do this for the entire tray
then add enough batter on top of the apple to fill the cucake paper 3/4 or so full making sure the apples are covered.
Cream cheese frosting recipe to follow
Apple Cream Cheese Frosting
2 pkgs fat-free cream cheese softened to room temp
2 cups Splenda granulated
1 cup sugar-free cool whip
1/2 tsp cinnamon
1/2 cup low sugar apple juice
1/8 cup organic 2% milk ( I use organic whenever I can)
Cheesecake Frosting Recipe:
Place all ingredients in a large mixing bowl ( glass works best)
Use a hand or stand mixer or your hand will hurt, I promise lol
mix on high!!
Mix until smooth and creamy
Frost each cupcake with as little or as much as you like. You will probably have extra and just a tip, it tastes awesome on graham crackers 🙂
Cupcakes need to be covered and refrigerated and stay good for up to 3-4 days.