Skinny Strawberry Cupcakes
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.
Pairs Well With
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 Bethenny.com. She is an amazing chef who focuses on healthy cooking and baking.