Vanilla Cupcakes with Chocolate Frosting
These vanilla-infused cupcakes are
made with applesauce as a fat-replacer for butter that’s traditionally
part of vanilla cake batter. Thickened evaporated milk works as a great
base for the rich and creamy chocolate frosting. Dark chocolate lovers,
be sure to use bittersweet chocolate.
12 cupcakes
Active Time:
Total Time:
Nutrition Profile
Low cholesterol | Low saturated fat | Low sodium | Heart healthy |View Our Nutrition Guidelines »
Ingredients
Cupcakes
- 1 cup whole-wheat pastry flour (see Note)
- 1 cup cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup canola oil
- 1 whole vanilla bean, split lengthwise (see Tip)
- 1/2 cup unsweetened applesauce
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 12-ounce can low-fat evaporated milk, divided
Frosting
- 1/4 cup all-purpose flour, sifted
- Pinch of salt
- 2 ounces bittersweet or semisweet chocolate, finely chopped
- 1 cup packed confectioners’ sugar, sifted
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Sprinkles for decoration
Preparation
- To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with paper liners.
- Whisk whole-wheat flour, cake flour, baking soda and 1/2 teaspoon salt in a medium bowl.
- Beat granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Scrape the black paste out of the vanilla bean into the sugar mixture. Add applesauce, egg, egg yolk and vanilla extract and beat until well combined. With the mixer on low, alternately mix in the dry ingredients and 1/2 cup evaporated milk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Divide the batter among the prepared cups (they will be full).
- Bake the cupcakes until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Transfer to a wire rack and let cool completely.
- To prepare frosting: Meanwhile, whisk 2/3 cup of the remaining evaporated milk, all-purpose flour and a pinch of salt in a small saucepan until no flour lumps remain. Cook over medium heat, whisking constantly, until it looks like a thick, stiff paste, 2 to 5 minutes. Remove from the heat and continue whisking for about 30 seconds to cool slightly. Whisk in chocolate until completely melted. Transfer to a medium bowl. Add confectioners’ sugar, cocoa and vanilla and beat with an electric mixer until smooth and creamy. Refrigerate the frosting until thickened and cold, about 2 hours. Spread the frosting on the cooled cupcakes and decorate with sprinkles, if desired.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate the frosting (Step 5) for up to 3 days. Beat cold frosting with an electric mixer to make it more spreadable, if desired. Store cupcakes airtight at room temperature for up to 1 day. | Equipment: Muffin tin with 12 (1/2-cup) cups, paper liners
- Ingredient Note: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
- Tip: If you don’t have a vanilla bean, use 1 tablespoon vanilla extract in Step 3 instead.
Nutrition
Per cupcake:
295 calories;
8 g fat
( 2 g sat , 3 g mono
);
40 mg cholesterol; 52 g carbohydrates; 30 g added sugars; 5 g protein; 2 g fiber; 253 mg sodium; 134 mg potassium.
Carbohydrate Servings: 3 1/2
Exchanges: 3 1/2 carbohydrate (other), 1 1/2 fat
Carbohydrate Servings: 3 1/2
Exchanges: 3 1/2 carbohydrate (other), 1 1/2 fat
Chocolate-Cherry Cupcakes
The chopped cherries blend into the
ultra-rich chocolate cake, giving these cupcakes a slight cherry flavor
while keeping it super-moist with little added oil. The combination of
reduced-fat cream cheese and sour cream gives the frosting
cheesecake-like flavor with about 40 calories and 3 grams saturated fat
less than a traditional cream cheese frosting.
12 cupcakes
Active Time:
Total Time:
Ingredients
Cupcakes
- 3/4 cup whole-wheat pastry flour (see Note)
- 3/4 cup cake flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/4 cup canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup nonfat buttermilk (see Tip)
- 1 1/2 cups chopped pitted cherries, fresh or frozen (thawed and drained), plus 12 fresh cherries with stems for garnish
Frosting
- 6 ounces reduced-fat cream cheese (Neufchâtel), at room temperature
- 1/2 cup reduced-fat sour cream
- 1 cup packed confectioners’ sugar
Preparation
- To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with paper liners.
- Whisk whole-wheat flour, cake flour, cocoa, baking powder, baking soda and salt in a medium bowl.
- Beat granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Beat in egg and vanilla 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. Fold in chopped cherries until just combined. Divide the batter among the prepared cups (they will be full).
- Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Transfer to a wire rack and let cool completely.
- To prepare frosting: Meanwhile, beat cream cheese, sour cream and confectioners’ sugar with an electric mixer until smooth. Refrigerate the frosting until very cold, about 2 hours. Spread the frosting on the cooled cupcakes and decorate with a cherry on top, if desired.
Tips & Notes
- Ingredient Note: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
- Tip: No buttermilk? You can make “sour milk” as a substitute: mix 1 1/2 teaspoons lemon juice or vinegar to 1/2 cup nonfat milk.
Nutrition
Per cupcake:
269 calories;
10 g fat
( 3 g sat , 4 g mono
);
32 mg cholesterol; 42 g carbohydrates; 23 g added sugars; 5 g protein; 2 g fiber; 286 mg sodium; 150 mg potassium.
Carbohydrate Servings: 3
Exchanges: 3 carbohydrates (other), 2 fat
Carbohydrate Servings: 3
Exchanges: 3 carbohydrates (other), 2 fat
Blueberry Cupcakes
The “secret ingredient” in these
coconut-infused blueberry cupcakes—mashed potatoes—gives the cake great
texture, almost like pound cake. The fluffy frosting is just fun.
Because it’s low in calories and fat, you can spread or pipe a generous
amount on top of each cupcake to make them look extra festive. The
frosting stiffens as it stands, so be sure to put it on the cupcakes
right after you make it.
READER'S COMMENT:"The cupcakes were good, almost like muffins, but still good. The icing didn't work that well however. I didn't have "dry egg whites" so I used regular egg whites but just had them on the heat longer so that they reached 160 degrees (took...
12 cupcakes
Active Time:
Total Time:
Nutrition Profile
Low calorie | Low saturated fat | Low cholesterol | Heart healthy | Healthy weight | Diabetes appropriate |View Our Nutrition Guidelines »
Ingredients
Cupcakes
- 1 large Yukon Gold potato, peeled and cut into small chunks
- 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
- 3/4 cup granulated sugar
- 1/4 cup canola oil
- 1 large egg
- 1/2 teaspoon coconut extract or vanilla extract
- 1/2 cup nonfat buttermilk (see Tip)
- 1 cup blueberries, fresh or frozen (thawed and drained), plus fresh blueberries for garnish
Frosting
- 3/4 cup granulated sugar
- 3 tablespoons water
- 4 teaspoons dried egg whites (see Note), reconstituted according to package directions (equivalent to 2 egg whites)
- 1/4 teaspoon cream of tartar
- Pinch of salt
- 2-3 tablespoons blueberry preserves or jam
- 1/4 teaspoon coconut extract or vanilla extract
Preparation
- To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with paper liners.
- Place potato in a saucepan, add water to cover and bring to a boil. Cook until tender, 8 to 10 minutes. Drain and mash until very smooth. Measure out 3/4 cup and let cool slightly. (You may have some potato left over.)
- Whisk whole-wheat flour, cake flour, baking powder, baking soda and 1/2 teaspoon salt in a medium bowl.
- Beat granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Beat in egg, 1/2 teaspoon extract and the 3/4 cup mashed potatoes until 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. Fold in 1 cup blueberries. Divide the batter among the prepared cups (they will be full).
- 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.
- To prepare frosting: Once the cupcakes are cool, bring 2 inches of water to a simmer in the bottom of a double boiler (see Tip). Combine 3/4 cup granulated sugar and 3 tablespoons water in the top of the double boiler. Place over the simmering water and heat, stirring, until the sugar is melted, 2 to 3 minutes. Start beating the mixture with an electric mixer on high speed; add reconstituted egg whites, cream of tartar and a pinch of salt. Continue beating until the mixture looks like a glossy, thick frosting, 5 to 7 minutes. Off the heat, beat for 1 minute more to cool. Add 2 tablespoons (or more, depending on desired color) blueberry preserves (or jam) and 1/4 teaspoon extract and beat on low just to combine. Spread or pipe the frosting on the cooled cupcakes and decorate with fresh blueberries on top, if desired.
Tips & Notes
- Make Ahead Tip: Store unfrosted cupcakes airtight at room temperature for up to 1 day. | Equipment: Muffin tin with 12 (1/2-cup) cups, paper liners
- Ingredient Notes: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
- Pasteurized dried egg whites are a wise choice in recipes that call for uncooked egg whites. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets.
- Tips: No buttermilk? You can make “sour milk” as a substitute: mix 1 1/2 teaspoons lemon juice or vinegar to 1/2 cup nonfat milk.
- To improvise a double boiler, bring 2 inches of water to a simmer in a large saucepan, set a medium or large metal bowl over the simmering water. Allow at least an inch between the water and the bottom of the bowl.
Nutrition
Per cupcake:
206 calories;
1 g fat
( 0 g sat , 0 g mono
);
18 mg cholesterol; 47 g carbohydrates; 27 g added sugars; 3 g protein; 1 g fiber; 439 mg sodium; 156 mg potassium.
Carbohydrate Servings: 3
Exchanges: 3 carbohydrate (other), 1 fat
Carbohydrate Servings: 3
Exchanges: 3 carbohydrate (other), 1 fat
Raspberry-Swirl Cupcakes
These raspberry-lemon cupcakes are
topped with an easy cream cheese frosting tinted pink with a little
raspberry puree. For those unaccustomed to the mildly nutty flavor of
whole-wheat flour (used in these cupcakes), the flavor of the raspberry
puree swirled into the lemony cake makes the wheat flavor undetectable.
12 cupcakes
Active Time:
Total Time:
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
Preparation
- To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with paper liners; coat the liners with cooking spray.
- 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.
- Whisk whole-wheat flour, cake flour, baking powder, baking soda and salt in a medium bowl.
- 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.
- 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.
- 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.
- 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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate the frosting (Step 7) for up to 3 days. Store cooled cupcakes airtight at room temperature for up to 1 day. | Equipment: Muffin tin with 12 (1/2-cup) cups, paper liners
- Ingredient Note: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
- Tip: No buttermilk? You can make “sour milk” as a substitute: mix 1 1/2 teaspoons lemon juice or vinegar to 1/2 cup nonfat milk.
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
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