Line 36 mini muffin cups with mini cupcake wrappers.
In a large mixing bowl, add brownie mix, water, applesauce, and egg whites.
Using a wooden spoon, mix exactly 50 strokes.
Place about 1 tablespoon batter into each lined cup.
Bake 12 to 15 minutes, until a tester in the center comes out clean.
Remove the pan from the oven and cool the cupcakes in the pan.
Transfer cooled cupcakes to a wire rack.
Before serving, dust the tops with powdered sugar.
Notes
3 WW Points
Tips and Tricks
Avoid Overmixing – Count the 50 strokes. Too much stirring can make cupcakes dense.Even Fill – Use a tablespoon or small cookie scoop so each cup bakes evenly.Doneness Check – Start checking at 12 minutes. A clean tester means they’re ready.Release from Pan – Let cupcakes cool before removing so wrappers stay neat.Storage – Store in an airtight container at room temperature up to 2 days.Freeze for Later – Freeze in a single layer, then bag for up to 2 months. Thaw at room temperature.