Nutrition per serving may change if servings are adjusted.
12 paper cupcake liners
Nonstick cooking spray
¾ cup all-purpose flour
½ cup white whole-wheat flour
¼ cup flaxseed meal
1 teaspoon baking powder
¾ teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground ginger
¼ teaspoon salt
⅛ teaspoon ground cloves
1 egg, lightly beaten
1 (6 ounce) container plain low-fat yogurt
⅓ cup packed brown sugar or brown sugar substitute equivalent to ⅓ cup brown sugar (see Tips)
¼ cup unsweetened applesauce
3 tablespoons vegetable oil
1 tablespoon molasses
1 large apple (such as Granny Smith, Braeburn, or Gala), cored and finely chopped (1 cup)
⅔ cup frozen light whipped dessert topping, thawed
Ground cinnamon for sprinkling
Preheat oven to 350°F. Line twelve 2- ½-inch muffin cups with paper liners, or coat muffin cups with nonstick cooking spray; set aside.
In a large bowl, stir together all-purpose flour, white whole wheat flour, flaxseed meal, baking powder, ¾ 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 ⅔ 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 ⅓ cup brown sugar.
Nutrition Per Serving with Sugar Substitute: Same as below, except 127 calories, 17 g carb., 138 mg sodium.