Cupcakes are not just for children, they bring out the kid in all of us. Bake a better cupcake with these easy, healthy cupcake recipe makeovers.
Easy
Low Fat Recipes.
We have designed the low fat recipe database to be simple and easy to follow for cupCakes cooking and low fat cupCake recipes. To give you all the nutrition facts for the low fat foods to allow you to follow a low fat diet.
The nutrition facts for each cupCake recipe and the low fat foods includes calories, total fat and fat breakdown such as unsaturated fat, and good fats such as omega-3 and omega-6 essential fatty acids.
Diet Cupcake Recipes:
Carrot cupCakeCarrots give carrot cake a health-halo effect people think it's health food, but it's usually very high in fat and calories. But our version has about 40 percent less calories and 50 percent less fat than most. First, we use less oil in our batter. Then we skip the butter in the frosting (don't worry, it's still light and smooth). To ensure the cake is moist, we add nonfat buttermilk and crushed pineapple. These delicious and healthy recipes for homemade cupcakes.
Carrot cupCake recipe:
Ingredients:
Cake
1 20-ounce can crushed pineapple
2 cups whole-wheat pastry flour, (see Ingredient Note)
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
1 1/2 cups granulated sugar
3/4 cup nonfat buttermilk, (see Tip)
1/2 cup canola oil
1 teaspoon vanilla extract
2 cups grated carrots, (4-6 medium)
1/4 cup unsweetened flaked coconut
1/2 cup chopped walnuts, toasted (see Tip)
Frosting
12 ounces reduced-fat cream cheese, (Neufchâtel), softened
1/2 cup confectioners' sugar, sifted
1 1/2 teaspoons vanilla extract
2 tablespoons coconut chips, (see Ingredient Note) or flaked coconut, toasted.
Preparation
1.To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray.
2.Drain pineapple in a sieve set over a bowl, pressing on the solids. Reserve the drained pineapple and 1/4 cup of the juice.
3.Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and the 1/4 cup pineapple juice in a large bowl until blended. Stir in pineapple, carrots and 1/4 cup coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.
4.Bake the cake until the top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.
5.To prepare frosting and finish cake: Beat cream cheese, confectioners’ sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with toasted coconut.
Nutrition:
Per serving: 342 calories; 17 g fat ( 5 g sat , 7 g mono ); 56 mg cholesterol; 43 g carbohydrates; 6 g protein; 3 g fiber; 349 mg sodium; 150 mg potassium.
Nutrition Bonus: Vitamin A (40% daily value), Fiber (12% dv).
Carbohydrate Servings: 3
Exchanges: 2 1/2 other carbohydrate, 1/2 vegetable, 3 fat
Raspberry-Swirl Cupcakes recipe
Ingredients
Cupcakes
2 cups raspberries, fresh or frozen (thawed and drained), plus 12 fresh berries for garnish (about 12 ounces total)
1 tablespoon plus 3/4 cup granulated sugar, divided
3/4 cup whole-wheat pastry flour (see Note)
3/4 cup cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup canola oil
2 large eggs
1 teaspoon vanilla extract
1 teaspoon freshly grated lemon zest
1/2 cup nonfat buttermilk (see Tip)
Frosting
8 ounces reduced-fat cream cheese (Neufchâtel), at room temperature
1 cup packed confectioners’ sugar
1/2 teaspoon freshly grated lemon zest
Preparation1.To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with paper liners; coat the liners with cooking spray.
2.Puree 2 cups raspberries and 1 tablespoon granulated sugar in a blender or food processor until smooth. Strain through a fine-mesh sieve into a small bowl, pressing with a rubber spatula to extract all the puree; discard seeds. Reserve 4 teaspoons of the puree for the frosting.
3.Whisk whole-wheat flour, cake flour, baking powder, baking soda and salt in a medium bowl.
4.Beat 3/4 cup granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Beat in eggs, vanilla and 1 teaspoon lemon zest until well combined. With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined.
5.Fill the prepared cups half full of batter. Place a scant tablespoon of raspberry puree on each cup (you may have some left over). Divide the remaining batter evenly among the cups. Use a wooden skewer or toothpick to swirl and fold the puree into the batter.
6.Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 24 minutes. Transfer to a wire rack and let cool completely.
7.To prepare frosting: Meanwhile, beat cream cheese, confectioners’ sugar, 1/2 teaspoon lemon zest and the reserved 4 teaspoons raspberry puree with an electric mixer until smooth. Refrigerate the frosting until very cold, at least 2 hours. Spread the frosting on the cooled cupcakes and decorate with a raspberry on top, if desired.
Nutrition
Per cupcake: 272 calories; 10 g fat ( 3 g sat , 4 g mono ); 49 mg cholesterol; 41 g carbohydrates; 24 g added sugars; 5 g protein; 2 g fiber; 486 mg sodium; 85 mg potassium.
Carbohydrate Servings: 3
Exchanges: 3 carbohydrates (other), 2 fat
