It is amazing! Especially for whenever you craving something sweet. I wanted to make something for a friend that was going through a hard time, as a little "pick-me-up". Hence, the cute ribbons added. Honestly, I didn't put anymore frosting on the rest of the cupcakes that we ate at home because it didn't change the taste at all, and it is just more calories that we could do without. It does make the cupcake look beautiful, however, if you give some away!
Enjoy!
1 box Betty Crocker® SuperMoist® yellow cake mix
2/3 cup unsweetened applesauce
8 egg whites
1 container (8 oz) sour cream (1 cup)
1/2 cup packed brown sugar
1/3 cup chopped walnuts
2 teaspoons ground cinnamon
1/2 cup packed brown sugar
1/3 cup chopped walnuts
2 teaspoons ground cinnamon
Frosting (optional)
1 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease cupcake pan or use cupcake wrappers.
1 tablespoon milk
1 teaspoon vanilla
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease cupcake pan or use cupcake wrappers.
2. In large bowl, beat dry cake mix, applesauce, egg whites and sour cream with electric mixer. Spread half of the batter in pan. Stir together brown sugar, walnuts and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over walnut mixture.
3. Bake 17-25 minutes or until done (inserted toothpick comes out dry). Stir powdered sugar, milk and vanilla until thin enough to spread. Spread powdered sugar mixture over cupcakes. Cool completely, about 1 hour. Store covered.
3. Bake 17-25 minutes or until done (inserted toothpick comes out dry). Stir powdered sugar, milk and vanilla until thin enough to spread. Spread powdered sugar mixture over cupcakes. Cool completely, about 1 hour. Store covered.
Yield: 24/30 cupcakes
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