1 box spice cake mix
1 cup water'
1/2 cup unsweetened applesauce
3 egg whites
2 tablespoons canola oil
1 granny smith apple, peeled, cored, and finely chopped (for varied chopped fresh peach or well drained canned pineapple in its own juice may be used)
6 tablespoon light brown sugar

Preheat the oven to 350. Spray 18 muffin pan cups with nonstick spray.
With an electric mixer on medium speed, beat cake mix, water, applesauce, egg whites, and oil in a large bowl until just blended. Fold fruit into batter.
Spoon batter into the cups, filling each about 2/3 full. Sprinkle each cupcake with 1 teaspoon of brown sugar. Bake until topping is golden brown and toothpick inserted in a cupcake comes out clean, 18-20 min. Cool the cupcakes in the pan on a rack for five min. remove from the pans and cool completely on the rack.
1 cupcake is 4 points