• Cooking Time: 20 minutes
  • Servings: 12
  • Preparation Time: 15 minutes


  • 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
  • mixture.
  • 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.


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.

Categories: Cupcakes 

Author Credit: bethenny frankel

Website Credit:

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