Advertisement

| |

Home > Recipes > Recipe Navigation    
User Rating

73%

of people who tried this recipe like it

Tried it? Rate it!
out of 100
based on 11 reviews
Print this Recipe

Frosted Vanilla Cupcakes

This indulgent, healthy cupcake recipe comes straight from Cook Yourself Thin.

Frosting — 61 calories. Cupcake — 104 calories.
Frosted Vanilla Cupcakes Photo
Yield: 12 cupcakes

Ingredients

Frosting

  • 2 large egg whites
  • 1/2 cup sugar
  • Pinch salt
  • 1/2 teaspoon vanilla extract
  • Finely grated zest of 1/2 lemon
  • 3 tablespoons unsalted butter, chilled and cut into cubes

Cupcakes

  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 1 1/2 cups coarsely shredded, peeled zucchini (about 2 small)

Instructions

Frosting

  1. Combine the egg whites, sugar, salt and vanilla extract in a heatproof bowl.
  2. Set over (not in) a pan of simmering water.
  3. Stir continuously over heat until the mixture is warm and the sugar is completely dissolved, 1 to 2 minutes.
  4. Remove the bowl from the heat.
  5. Using a handheld electric or standing mixer, set on high beat until the mixture is entirely cooled, glossy and stiff, about 7 minutes.
  6. Beat in the lemon zest, and add the butter cubes, a few at a time, beating until the butter is almost fully incorporated after each addition.
  7. Beat until smooth – once smooth, take care not to over beat, or the mixture will get lumpy.
  8. Let frosting set and cool in the refrigerator (at least 30 minutes) while making the cupcakes.

Cupcakes

  1. Preheat the oven to 350˚F.
  2. Arrange a rack in the center of the oven. Line a 12-muffin pan with cupcake liners.
  3. In a bowl, whisk together the flour and baking powder; set aside.
  4. In another bowl, beat the eggs, sugar, salt and vanilla with a handheld electric or standing mixer until thick and light colored, about 4 minutes.
  5. Beat in the zucchini on medium speed until fully incorporated.
  6. Add the dry ingredients and beat on low speed until fully incorporated, scraping down the bowl once with a spatula during beating.
  7. Use a 1/3 cup measure to spoon into the muffin cups.
  8. Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes, turning the pans midway through baking.
  9. Transfer cupcakes onto a wire rack, and cool completely before icing with the chilled frosting.

Source: Cook Yourself Thin

Copyright (C) 2009 Lifetime Entertainment Services



> Leave Feedback

User Feedback

(Page 1 of 1, 14 total comments)

Skyla

The cupcake is ok however the frosting was repulsive...it was runny and unappealing. So disappointing. Anyone have a tasty low cal frosting recipe they could share?

posted Sep 28th, 2010 1:31 pm


nicole

I made these from the cookbook yesterday, and they are amazing. One note, the recipe in the cookbook doesn't use any butter in the frosting.

posted Feb 18th, 2010 12:51 pm



heather

The recipe online just calls for three tablespoons of butter. Three sticks would definitely up the calorie and fat content! Yikes!

This recipe was taken from the cookbook, not the show, so there may be small differences between what is printed in the Cook Yourself Thin cookbook and what gets cooked on the show.

posted Feb 11th, 2010 10:51 am


annie

On the show it says there is no butter in the cupcakes at all, but your recipe includes 3 sticks of butter in the frosting. What is the correct recipe? I think if you include that butter you will go over the calorie count!

posted Feb 11th, 2010 1:55 am


Becky1234

I love to cook but I don't bake at all. I guess because I'm craving sweets I tried it, and they were Okay... the cupcakes were a little tough, and the frosting was very runny. I thought it would firm up more in the fridge, but maybe I didn't beat it enough. The flavors were really good though, as long as we used the frosting as a dip! Oh also I didn't have zucchini so I used carrots, which worked fine.

posted Jan 19th, 2010 10:36 am


Lindsay

These cupcakes are delectable. I'm planning on making them for a few guests I have coming over. I can't wait to tell them they are only 165 calories! --They will be floored!

posted Jan 3rd, 2010 2:14 pm


dede

this are sooo delious if you like something with a little zazz try cinnamon

posted Sep 24th, 2009 8:37 pm


Dawn

we made it without peeling the Zucchini and it was still great!

posted Aug 22nd, 2009 12:41 pm


Lenoir

These didn't work for me. Maybe I screwed up, but the batter was a lumpy, sticky mess and the results after baking were rock hard. It was a disaster...

posted Aug 3rd, 2009 1:30 pm


kaitlyn

I am currently making it but it sounds delicious!!!!!!!

posted Jul 27th, 2009 3:10 pm


Cami

These were so yummy! I couldn't believe they were so low-fat. I will for sure make these again!!!

posted May 27th, 2009 10:17 pm


donnaseagle

These were really good. I substituted Whole Wheat flour, and used egg substitute. I also used 1/8 cup of slenda in place of some of the sugar. Man, these were good! I will definately make them again, and again.

posted May 23rd, 2009 12:21 pm



JimmyC

These look great - hard to believe cupcakes WITH FROSTING for only 165 calories. Sign me up.

posted May 15th, 2009 10:02 am


Beth

One word - SCRUMPTIOUS!!!!

posted May 10th, 2009 9:56 pm



   
 

Leave Feedback

Skip the moderation queue by becoming a MyDIR member.

Already a member?

Need to sign up?
It’s free and only it takes a minute.
There are two ways to join:


Or, proceed without an account


 





Featured Blog Posts

Featured Recipes