Low Fat Vanilla Cupcakes Recipes

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!

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.