- 6 Tbsp powdered peanut butter
- 3 tsp water, warm
- 1 Tbsp canola oil
- 1 item(s) egg(s)
- 1/3 cup(s) unsweetened applesauce
- 3 Tbsp sugar
- 1/2 cup(s) white all-purpose flour
- 1/4 tsp baking soda
- 1/2 tsp table salt
- 5 spray(s) cooking spray
- 2 Tbsp Weight Watchers Reduced fat whipped cream cheese spread
- 4 Tbsp Sugar free jam
Preheat oven to 350 degrees and coat a 12 muffin mini-muffin pan with cooking spray.
Stir together peanut butter powder and water in a medium bowl.
Beat in canola oil, egg, applesauce, cream cheese, and sugar.
Whisk together flour, baking soda, and salt in a small bowl.
Add to wet ingredients and stir to just combine.
Spoon into prepared muffin pan and bake for 10 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Use the handle of a wooden spoon to press a small circle into the top of each cupcake and spoon in 1 tsp jelly.
- Serving size: 1 cupcake