Low Calorie Vanilla Cupcakes Food

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.

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.

VEGAN VANILLA CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and spray the liners with nonstick cooking spray.
• For the cake: Whisk together the flour, granulated sugar, baking powder, baking soda and salt in a medium bowl. Whisk together the almond milk, brown sugar, oil and vanilla in another medium bowl. Add the almond milk mixture to the flour mixture and gently fold until just combined (it's OK if there are lumps). Divide the batter evenly among the prepared liners.
• Bake the cupcakes until they are golden brown and bounce back when pressed and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely.
• For the frosting: Beat the margarine on medium-high in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until smooth, about 1 minute. Add the confectioners' sugar, almond milk and vanilla and beat on low until the frosting comes together and is smooth, about 1 minute.
• Frost and decorate the cupcakes as desired.

WEIGHT WATCHERS VANILLA CUPCAKES

Steps:

• Combine whipped topping and pudding mix in a bowl, and mix until smooth. Cover and refrigerate until cupcakes are ready to be frosted.
• Preheat oven to 350°
• In a large bowl, combine cake mix with baking powder and mix.
• Add soda and vanilla extract, and stir or whisk until batter is smooth. Set aside.
• In a separate bowl, whip egg whites with a handheld electric mixer (or with a whisk really fast) until fluffy, about 1 - 2 minutes.
• Gently mix egg whites into the cake batter until thoroughly combined.
• Line muffin pans with baking cups and/or spray with nonstick spray.
• Evenly distribute batter among the cups. Cups can be full.
• Bake for 15 - 17 minutes, until a toothpick inserted into the center of a cupcake comes out fairly clean.
• Set aside and allow to cool completely.
• Once cupcakes have cooled, top each evenly with the frosting and sprinkles.
• Enjoy!

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!