Low-Fat Cupcake Recipes (Chocolate, Vanilla, Lemon, Red Velvet) 41

Fat Free Chocolate Cupcakes

Makes 12 cupcakes.

INGREDIENTS

• 1 1/2 cups all purpose flour
• 3/4 cup white sugar or sugar substitute
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup fat-free plain yogurt
• 1/2 cup skim milk
• 4 egg whites
• 1 teaspoon vanilla extract

INSTRUCTIONS

Preheat oven to 400 degrees Fahrenheit. Mix dry and wet ingredients separately, then stir just until combined. Line a 12-cup muffin tin with cupcake papers or spray with nonstick zero-calorie spray, fill each cup 2/3 full with batter. Bake 15-20 minutes or until toothpick inserted in the center of one of the cupcakes comes out clean.

Low Fat Vanilla Cupcakes

Makes 12 cupcakes.

INGREDIENTS

• 2 cups white flour
• 1 cup white sugar or sugar substitute
• 1 tsp baking powder
• 1/2 tsp baking soda
• ½ tsp salt
• 1/4 cup vegetable oil
• 1/4 cup unsweetened applesauce
• 1 egg
• 2 egg whites
• 1 tsp vanilla extract

INSTRUCTIONS

Preheat oven to 350 degrees Fahrenheit. Mix dry and wet ingredients separately, then stir just until combined. Line 12-cup muffin tin with cupcake papers and divide batter evenly. Bake 25 minutes or until toothpick inserted in the center of one cupcake comes out clean.

Low Fat Lemon Cupcakes

Makes 12 cupcakes.

INGREDIENTS

• 1 3/4 cups white flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ½ cup unsweetened applesauce
• ½ cup white sugar or sugar substitute
• 1 Tbsp vegetable oil
• 1 egg
• 1 cup fat-free sour cream
• 1/2 lemon, juice and zest of

INSTRUCTIONS

Preheat oven to 350 degrees Fahrenheit. Combine dry ingredients and set aside. Whisk together applesauce, oil, and sugar. Add egg and beat well, then stir in lemon zest and juice. Alternately stir in flour mixture and sour cream in stages, then divide among 12 paper-lined muffin cups. Bake 20-25 minutes or until toothpick inserted in the center of one cupcake comes out clean.

Low Fat Red Velvet Cupcakes

Makes 12 cupcakes.

INGREDIENTS

• 1 3/4 cups white flour
• 1/4 cup unsweetened cocoa powder
• ½ tsp salt
• 1 cup white sugar or sugar substitute
• ½ cup unsweetened applesauce
• 1/4 cup vegetable oil
• 3/4 cup fat-free egg substitute
• 2 Tbsp red food coloring
• 1 tsp vanilla extract
• ½ cup fat-free buttermilk
• 1 1/4 tsp white vinegar
• 1 tsp baking soda

INSTRUCTIONS

Preheat oven to 350 degrees Fahrenheit and line 12-cup muffin tin with cupcake papers. Mix together flour, cocoa, and salt and set aside. Whisk together oil, applesauce and sugar until well combined, then add egg substitute gradually, mixing well. Stir in food coloring and vanilla, then add fat-free buttermilk (to make your own see Low-Fat Cooking Tips) and flour alternately, beginning and ending with flour. Separately, mix vinegar and baking soda and allow to fizz, then fold in, stirring just until combined. Pour into cupcake papers and bake 15-20 minutes or until toothpick inserted in the center of one cupcake comes out clean.

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