Chocolate Raspberry Cupcakes

Directions

1. 1
   Preheat the oven to 350F.
2. 2
   Beat the butter substitute, sugar, and vanilla with an electric mixer until fluffy, about 3-5 minutes, in a large bowl.
3. 3
   Mix the flour, baking powder, and salt in a separate bowl.
4. 4
   Add dry ingredients to butter mixture.
5. 5
   Mix until blended.
6. 6
   Stir in the soy milk.
7. 7
   Beat for 30 seconds on low speed.
8. 8
   Turn the mixer up to medium speed and beat for 2 minutes.
9. 9
   Add applesauce.
10. 10
    Beat for 2 more minutes.
11. 11
    Fold in the crushed cookies and raspberries.
12. 12
    Fill lined or greased cupcake tin three-quarters full.
13. 13
    Bake for 20 minutes or until a toothpick inserted in the center of cupcakes comes out clean.
14. 14
    Cool completely before frosting.