60 Calorie Biggest Loser Vanilla Cupcakes With Banana Frosting Recipes

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100 CALORIE CUPCAKES WITH RASPBERRY FROSTING (COURTESY OF CURTIS



100 Calorie Cupcakes With Raspberry Frosting (Courtesy of Curtis image

This recipe was seen on the Biggest Loser TV show. They are light and a real treat for those watching their weight!

Provided by Kate DeMello

Categories     Dessert

Time 30m

Yield 15 cupcakes, 15 serving(s)

Number Of Ingredients 10

5 egg whites
1 pinch salt
3 tablespoons honey
2 teaspoons vanilla extract
1/4 cup fat free Greek yogurt
1/2 cup whole wheat flour
1 teaspoon baking powder
1 cup low-fat cream cheese, at room temp
1 cup fresh raspberry
fresh raspberry (to garnish)

Steps:

  • Preheat the oven to 325°F.
  • Place the egg whites in a large bowl and using a handheld mixer whip the whites on medium speed for 3 to 4 minutes or until the whites begin to lighten up and hold their shape.
  • Increase speed to high and whip in the salt and honey until the whites hold a soft peak, then add the vanilla extract.
  • Fold in the yogurt.
  • In a separate medium mixing bowl combine the flour and baking powder and mix well.
  • Sift the dry ingredients into the egg whites a little at a time, gently folding them in with a rubber spatula.
  • Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers.
  • Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger.
  • Remove from the oven and cool the cupcakes at room temperature.
  • While the cupcakes are baking, puree the raspberries in a blender until smooth.
  • Pass through a fine mesh strainer into a small saucepot and cook over medium heat for 5 to 7 minutes or until the puree reduces slightly.
  • Cool completely.
  • Place the cream cheese into a medium mixing bowl and fold the puree into the cream cheese until fully mixed.
  • Once cupcakes are cool, spread a little of the berry frosting over the cupcakes, garnish each with one raspberry and serve.

Nutrition Facts : Calories 79.7, Fat 3.7, SaturatedFat 2.3, Cholesterol 11.6, Sodium 116.8, Carbohydrate 8.3, Fiber 1, Sugar 4.3, Protein 3.6

BANANA CUPCAKES (LOW CALORIE)



Banana Cupcakes (Low Calorie) image

love everything low calorie and low fat. it's all i eat and i haven't tried baking low cal cupcakes yet! found this recipe in a cookbook i have and i just altered it even more to make it lower in fat and calories

Provided by Granola Girl

Categories     Dessert

Time 55m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 13

3/4 cup Splenda sugar substitute
1/2 cup banana, mashed
1/4 cup unsalted butter (find low fat kind)
1 teaspoon vanilla extract
2 egg whites
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 plain fat-free yogurt
1 3/4 cups powdered sugar
1/2 cup fat free cream cheese
1/2 teaspoon vanilla extract

Steps:

  • over 350 degrees
  • combine 1/4 cup sugar and banana set aside.
  • beat 1/2 cup sugar, butter and 1 teaspoon of vanilla for 3 minutes about
  • add egg whites one at a time.
  • add banana mixture to sugar mixture.
  • in a seperate bowl combine flour, baking soda salt and nutmeg.
  • add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.
  • mix after each addition.
  • spoon batter into 12 tins bake for approx 25 minutes
  • FROSTING: beat powdered sugar, cream cheese and 1/2 teaspoon vanilla at medium.

Nutrition Facts : Calories 162.2, Fat 4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 111.2, Carbohydrate 30.2, Fiber 0.5, Sugar 20.9, Protein 1.8

CURTIS STONE VANILLA CUPCAKES RECIPE - (4/5)



Curtis Stone Vanilla Cupcakes Recipe - (4/5) image

Provided by kristilyon

Number Of Ingredients 11

Ingredients
5 organic egg whites
Pinch of salt
3 tablespoons honey
2 teaspoons vanilla extract
1/4 cup nonfat Greek yogurt
1/2 cup whole wheat flour
1 teaspoon baking powder
For the frosting
1 cup nonfat cream cheese
1/2 ripe banana

Steps:

  • Method Preheat the oven to 325F. Place the egg whites in a large bowl and using a handheld mixer whip the whites on medium speed for 3 to 4 minutes or until the whites begin to lighten up and hold their shape. Increase speed to high and whip in the salt and honey until the whites hold a soft peak, then add the vanilla extract. Fold in the yogurt. In a separate medium mixing bowl combine the flour and baking powder and mix well. Sift the dry ingredients into the egg whites a little at a time, gently folding them in with a rubber spatula. Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers. Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger. Remove from the oven and cool the cupcakes at room temp. Mix the cream cheese and the banana in a medium mixing bowl until well incorporated, leaving small chunks of banana throughout the frosting. Once cool, spread a little of the banana frosting over the cupcakes and (top each with a raspberry?) serve. Nutrition Facts: Calories 60 Total Fat 0g Sat Fat g 0g Cholesterol 5mg Sodium 190mg Total Carb 10g Dietary Fiber 1g Sugar 4g Protein 5g

BANANA AND VANILLA CUPCAKES WITH BUTTERCREAM FROSTING



Banana and Vanilla Cupcakes with Buttercream Frosting image

Cupcakes are all the rage. Here is a simple recipe that I love to use. You can get as creative as you feel with the decoration by adding colors to the Buttercream and piping it creatively, adding sprinkles, or topping them with coconut, these are great fun to make!

Provided by Alimay

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h50m

Yield 12

Number Of Ingredients 14

1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup butter, at room temperature
½ cup white sugar
3 eggs, room temperature
1 teaspoon vanilla extract
¼ cup milk
2 large bananas, chopped
⅔ cup butter, at room temperature
½ teaspoon vanilla extract
2 ¼ cups confectioners' sugar
2 tablespoons heavy cream
4 drops yellow food coloring, or as desired

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  • Whisk the flour, baking powder, and salt together in a bowl; set aside. Beat 1/2 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the chopped bananas, mixing just enough to evenly combine. Pour the batter into prepared cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • While the cupcakes are cooling, make the buttercream by beating 2/3 cup of butter in a bowl until smooth and glossy. Beat in the vanilla, followed by the confectioners' sugar. Once no dry lumps of sugar remain, add the cream and food coloring. Whip on high speed until light and fluffy. Frost the cooled cupcakes with the buttercream frosting.

Nutrition Facts : Calories 395.5 calories, Carbohydrate 50.5 g, Cholesterol 97.8 mg, Fat 20.4 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 12.4 g, Sodium 326.7 mg, Sugar 33.6 g

60 CALORIE BIGGEST LOSER VANILLA CUPCAKES WITH BANANA FROSTING (



60 Calorie Biggest Loser Vanilla Cupcakes With Banana Frosting ( image

Biggest Loser (Curtis Stone) SERVINGS AND NUMBER IS A GUESS, IT WASN'T LISTED ON THE WEBSITE WHERE I GOT THE RECIPE AND I HAVE NOT YET TRIED IT

Provided by soulcandybt

Categories     Dessert

Time 30m

Yield 12 Cupcakes, 12 serving(s)

Number Of Ingredients 9

5 organic egg whites
1 pinch salt
3 tablespoons honey
2 teaspoons vanilla extract
1/4 cup fat free Greek yogurt
1/2 cup whole wheat flour
1 teaspoon baking powder
1 cup fat-free cream cheese
1/2 ripe banana

Steps:

  • Preheat the oven to 325°F.
  • Place the egg whites in a large bowl and using a handheld mixer whip the whites on medium speed for 3 to 4 minutes or until the whites begin to lighten up and hold their shape.
  • Increase speed to high and whip in the salt and honey until the whites hold a soft peak, then add the vanilla extract.
  • Fold in the yogurt.
  • In a separate medium mixing bowl combine the flour and baking powder and mix well.
  • Sift the dry ingredients into the egg whites a little at a time, gently folding them in with a rubber spatula.
  • Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers.
  • Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger.
  • Remove from the oven and cool the cupcakes at room temperature.
  • Mix the cream cheese and the banana in a medium mixing bowl until well incorporated, leaving small chunks of banana throughout the frosting.
  • Once cool, spread a little of the banana frosting over the cupcakes and top each with a raspberry. Serve.

Nutrition Facts : Calories 49.6, Fat 0.2, Cholesterol 0.1, Sodium 70.3, Carbohydrate 9.7, Fiber 0.7, Sugar 5.5, Protein 2.5

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