Preheat oven to 350 degrees F. Line twelve 2-1/2-inch muffin cups with paper liners, or coat muffin cups with nonstick cooking spray; set aside.Advertisement
In a large bowl, stir together all-purpose flour, white whole wheat flour, flaxseed meal, baking powder, 3/4 teaspoon cinnamon, baking soda, ginger, salt, and cloves. In a medium bowl, combine egg, yogurt, brown sugar, applesauce, oil, and molasses. Add egg mixture to flour mixture; stir just until combined. Fold in apple. Fill muffin cups 2/3 full with batter.
Bake 16 to 18 minutes, or until a toothpick inserted in centers comes out clean. Cool in cups on a wire rack 5 minutes. Remove from cups; cool completely on a wire rack.
Top each cupcake with whipped topping and sprinkle with additional cinnamon. Makes 12 cupcakes.
Tip: If using a sugar substitute, choose from Sweet'N Low Brown or Sugar Twin® Granulated Brown. Follow package directions to use product amount equivalent to 1/3 cup brown sugar.
Nutrition Per Serving with Sugar Substitute: Same as below, except 127 calories, 17 g carb., 138 mg sodium.