Skinny Strawberry Cupcakes

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Member since 2011
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Serves 12 | Prep Time 15 minutes | Cook Time 20 minutes

Why I Love This Recipe

I found this recipe online a while ago, and i absolutely love it! All of my family loves them and you will too! They are low-fat cupcakes made with white whole wheat flour and fresh strawberries.

The frosting is amazing all on it's own, i got it from Bethenny Frankel's website She is an amazing chef who focuses on healthy cooking and baking.

Ingredients You'll Need

2-1/2 C white whole-wheat flour
1 TSP baking soda
1/2 TSP kosher salt
1/2 C margarine
1-1/2 C organic sugar
1/2 C unsweetned applesauce
1/3 C soymilk
1 TSP vinegar
1/4 C oil
1 TSP vanilla extract
1-1/2 or 2 C strawberries, chopped

Cream Cheese frosting:
1/4 C margarine
8 ounces cream cheese, softned
1/4 TSP almond extract
1/2 TSP vanilla extract
1 C confectioners' sugar

1. Finally, mix the frosting ingredients in a large bowl and beat with an
electric mixer until smooth. Refrigerate for at least 30 minutes if the
frosting isn’t firm enough, and be sure the cupcakes are fully cooled
before icing them.


1. Preheat oven to 350° F and line cupcake pans. Sift flour, baking

soda, and salt in a medium bowl. Cream margarine and sugar together

until fluffy. Add applesauce.

2. For buttermilk, combine soymilk with vinegar and let stand

for 10 minutes. Add buttermilk, oil, and vanilla into the margarine sugar


3. Add the flour mixture gradually. Mix in the strawberries. Fill the cupcake tins 2/3 full. Bake for 20 minutes. Allow to cool, and

then top with frosting.

Questions, Comments & Reviews

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