Cupcakes Low Fat Version Recipes

HEALTHY VANILLA CUPCAKES (SO EASY!)

Steps:

• Preheat the oven to 350 degrees F and line a muffin tin with paper cupcake liners.
• Add the butter and sugar to a medium bowl. Beat with a hand-held electric mixer on medium-high speed until light, fluffy, and thick or about 3-5 minutes.
• Add in the eggs one at a time, beating in between to fully incorporate each egg. Add in the vanilla.
• Add the baking powder, salt, and half of the flour to the bowl. Beat on the lowest speed. Add half of the milk. Beat on the lowest speed. Add the remaining flour and milk and beat on the lowest speed to just combine the batter.
• Divide the batter among the paper liners, filling each cup with about 1/4 cup batter.
• Bake for 20-22 minutes or until just golden brown around the edges and a cake tester inserted into the center comes out clean.
• Remove from the oven. Transfer cupcakes to a wire rack and let cool completely.
• Frost as desired.

LOW FAT VANILLA CUPCAKES

Steps:

• Peel and finely grate zucchini.
• Combine flour, almonds and vanilla in one bowl.
• Whisk until semi-fluffy egg whites and splenda.
• Mix zucchini into sugar bowl.
• Mix dry ingrefients into the wet ingredients.
• Use ice cream scoop to measure out 24 cupcakes.
• Bake for 15 minutes on 350.
• Icing: Place spelnda in food processor and break it up into a fine powder, similar to confectioners sugar.
• Mix all ingredients into bowl over pot of water.
• Continue stirring until whipped, and when flipped nothing falls out of the bowl.
• Ice your cupcakes!

LOW-FAT SUGAR-FREE VANILLA CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• Mix wet ingredients.
• Sift in dry ingredients.
• Fill cupcake liners three quarters full with batter.
• Bake for approximately 25 minutes.
• Cool completely.

LOW FAT CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350°F Line 2 12-cup muffin tin with cupcake liners; set aside.
• In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters.
• Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.
• Immediately remove cupcakes from muffin tin and transfer to a wire rack. Let cool completely before frosting.