Best 3 Low Fat Sugar Free Vanilla Cupcakes Recipes

HEALTHY VANILLA CUPCAKES (SO EASY!)

Healthy Vanilla Cupcakes (So Easy!) image

This recipe was updated Jan 12, 2021. Comments from before that are from an old version of this recipe. Significant testing and improvements have been made!

Provided by Amy Palanjian

Categories Dessert

Time 30m

Number Of Ingredients 9

Ingredients

1/2 cup unsalted butter, softened at room temperature ((1 stick))
1/2 cup sugar
2 large eggs ((at room temperature if possible))
2 teaspoons vanilla extract
1/2 cup whole milk ((at room temperature if possible))
1 1/4 cups all-purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
Strawberry Cream Cheese Frosting

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.

Nutrition Facts : ServingSize 1 cupcake, Calories 166 kcal, Sugar 9 g, Sodium 109 mg, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Carbohydrate 19 g, Fiber 1 g, Protein 3 g, Cholesterol 49 mg, UnsaturatedFat 3 g

LOW-FAT SUGAR-FREE VANILLA CUPCAKES

Low-Fat Sugar-Free Vanilla Cupcakes image

Make and share this Low-Fat Sugar-Free Vanilla Cupcakes recipe from Food.com.

Provided by selfmadegirl

Categories Dessert

Time 35m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup non-fat vanilla yogurt
2/3 cup skim milk
1/4 cup applesauce
3 tablespoons canola oil
3/4 cup Splenda sugar substitute
1 1/2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

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.

Nutrition Facts : Calories 106.8, Fat 3.7, SaturatedFat 0.3, Cholesterol 0.3, Sodium 99.8, Carbohydrate 16.4, Fiber 0.4, Sugar 3, Protein 1.9

LOW FAT VANILLA CUPCAKES

Low Fat Vanilla Cupcakes image

Make and share this Low Fat Vanilla Cupcakes recipe from Food.com.

Provided by christine anne cole

Categories Dessert

Time 1h

Yield 24 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups self rising flour
1/2 cup ground almonds
1 teaspoon vanilla bean
4 egg whites
3/4 cup Splenda Sugar Blend for Baking
1 1/2 cups zucchini
3 egg whites
1 pinch salt
1/2 cup confectioners' sugar
1/2 cup Splenda granular
1 tablespoon water
1/4 teaspoon cream of tartar

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!