Learn how to bake a healthier cupcake that's still delicious! These recipes use simple tips and tricks to lighten them up.
The "secret ingredient" in these coconut- infused blueberry cupcakes—mashed potatoes—gives the cake great texture, almost like pound cake. Because it’s low in calories and fat, you can spread a generous amount of frosting on each cupcake.
The chopped cherries blend into the ultra-rich chocolate cake, giving it a slight cherry flavor while keeping it super-moist with little added oil. The combination of reduced-fat cream cheese and sour cream gives the frosting cheesecake-like flavor with fewer calories.
These vanilla-infused cupcakes are made with applesauce as a fat—replacer for butter. Thickened evaporated milk works as a great base for the rich and creamy chocolate frosting. Dark chocolate lovers, be sure to use bittersweet chocolate.
Shredded apple replaces some of the oil and keeps the cake moist in these cinnamon-spiked cupcakes. There is a generous amount of fluffy marshmallow frosting to mound or pipe on top for a festive look.
Test Kitchen Manager Stacy Fraser has baked with her son, Sawyer, since he was tall enough to reach the counter from a stepstool. When she makes cupcakes, she tries to keep the ingredients as healthy as possible for her son and his friends, and since they're individually wrapped, she feels less tempted to overindulge.
Even though they're easier, she tries to steer clear of the boxed cake mixes and frosting tubs that contain artificial flavors, colors and ingredients she can't pronounce.
Check out the slideshow above to learn how to bake a healthier cupcake!