Welcome to your new favorite dessert! These Cinnamon Snickerdoodle Cupcakes are not only deliciously soft and flavorful, but they are also a guilt-free treat with each cupcake clocking in at under 275 calories. With a delightful blend of cinnamon and brown sugar, you won’t believe how satisfying a light dessert can be! Perfect for special occasions, potlucks, or just to satisfy your sweet tooth, these cupcakes are sure to impress.

Read on to find out how to whip up these delightful cupcakes and impress your friends and family.

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What Makes These Cupcakes Special?

1. Fitness-Friendly: With only 234 calories per cupcake, you can indulge without the guilt.
2. Simple Ingredients: Using brown sugar instead of white sugar provides a deeper flavor while keeping your recipe simple and wholesome.
3. Flavor Explosion: The combination of cinnamon and cream cheese frosting adds a burst of flavor that will satisfy anyone’s sweet cravings.

Ingredients You Will Need

For the Cupcakes:

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened applesauce

For the Frosting:

• 8 oz reduced-fat cream cheese, softened
• 1/4 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1-2 tablespoons milk (as needed for consistency)

Step-by-Step Instructions

1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.

2. Mix Dry Ingredients
In a bowl, combine all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon.

3. Cream Butter and Sugar
In a separate mixing bowl, cream together softened butter and brown sugar until smooth. Add eggs, one at a time, mixing well after each addition. Stir in vanilla and applesauce.

4. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fill cupcake liners 2/3 full.

5. Bake to Perfection
Bake for 18-20 minutes or until a toothpick comes out clean. Cool completely.

6. Make the Frosting
Beat reduced-fat cream cheese with brown sugar, vanilla, and cinnamon until smooth. Adjust with milk for desired consistency.

7. Frost and Enjoy
Frost your cooled cupcakes generously and enjoy a delicious treat!

Nutritional Information

• Calories: 234
• Total Fat: 10g
• Saturated Fat: 4g
• Cholesterol: 55mg
• Sodium: 145mg
• Total Carbohydrates: 32g
• Sugars: 14g
• Protein: 3g

Tips for Baking Success

• Don’t Overmix: This can lead to dense cupcakes. Mix just until combined.
• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for better incorporation.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Share Your Creation!

We’d love to see your baking results! Share your Cinnamon Snickerdoodle Cupcakes on Pinterest and tag us! Use the hashtag #snickerdoodlecupcakes and let’s bring some sweet smiles to everyone’s faces!

Happy baking!

These Cinnamon Snickerdoodle Cupcakes are not just a sweet treat; they are a wonderful way to add joy to any occasion while keeping your calorie count in check. Baking should be fun and inclusive, and this recipe allows you to enjoy dessert without the usual guilt.

Looking for more guilt-free dessert recipes? Don’t forget to subscribe to our blog for regular updates!

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