Nothing says fall like apple spiced cake cake with cinnamon cream cheese frosting! These are a healthy version. I swapped out melted butter for apple sauce and used coconut palm and day sugar. They taste just as good but with all the processed sugar and fat.
1/2 c apple sauce
1/4 c canola oil
2/3 cup light brown sugar (coconut palm sugar)
1/3 cup sugar (date sugar)
1/4 c sour cream, fat free
1 TBSP vanilla
1 and 1/2 c flour (3/4 whole wheat & 3/4 regular)
1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
3 small apples, chopped into fine pieces
Preheat oven to 350F degrees. Line muffin pan with baking cups. Set aside.
In a large bowl, whisk together the eggs, apple sauce, oil, sugars, sour cream and vanilla until completely smooth. Set aside. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Slowly add the wet ingredients and stir until JUST combined. Do not overmix. Slowly mix in the apples.
Fill each baking cup about 2/3 full and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool and frost.
8 oz low far cream cheese
1/2 c powdered sugar
1/4 tsp vanilla
2 tsp ground cinnamon
Combine in a food processor and frost cupcakes.