Skinny Purple Velvet Cupcakes

Ok so this recipe isn't exactly a home-run in the healthy department, but it is certainly a nice alternative to the typical fat loaded cupcake I'm so obsessed with. 

Recipe from:
Image is my own

1/2 C. Unsweetened Applesauce
1/4 C. Light Butter, Softened - Room Temperature
1 Egg
2 Egg Whites
2 Tsp. Vanilla Extract
1 1/3 C. Light Buttermilk (I use 1 1/3 C. Fat Free Milk with 1 Tbsp. + 1 Tsp. White Vinegar; Let stand for 5 minutes.)
1 Tbsp. Purple Food Coloring
1 Tsp. White Vinegar
1 1/2 C. Cake Flour
1 C. Whole Wheat White Flour
1 Tbsp. Unsweetened Cocoa Powder
1 Tsp. Baking Soda
1 Tsp. Baking Powder
1/2 Tsp. Salt
8 Oz. Neufchatel (1/3 Less Fat Cream Cheese), Softened
1 C. Powdered Sugar
1 Tsp. Vanilla Extract

**NOTE: I also added 1 1/2 cup of splenda. I really love sweet things and the batter just wasn't cutting it in the sugar department.
Preheat the oven to 350 degrees F. Line cupcake trays with liners. I also gave mine a light spritz of baking spray to prevent the cake from sticking to the papers.
Whisk the egg and egg whites together in a large bowl together. Add in the remaining wet ingredients and whisk until well blended. Set aside.
In another large mixing bowl, combine the dry ingredients. Stir together until well mixed.
Add the wet ingredients to the dry and mix on medium-high speed for about a minute or until well combined.

Pour the cake batter into the prepared cupcake pans and fill each about 3/4ths of the way. Tap the pan on the counter a few times to release any air bubbles in the batter.

Bake for 15-20 minutes or until an inserted toothpick comes out clean.
Set the cupcakes to cool on a wire rack. While cooling, mix up the cream cheese frostingingredients together until well combined.

Calorie Content:
Servings: 24 • Size: 1 Cupcake • Calories: 134.3 • Fat: 3.4 g • Carb: 22.8 g • Fiber: 1 g • Protein: 3.3 g • Sugar: 12.6 g • Sodium: 191.9 mg

No comments