Cupcake Recipe

Finding that
“Special” Cupcake Recipe

Finding the perfect cupcake recipe can be a challenge, but when you’re looking for a special recipe to accommodate a low-fat, sugar-free or gluten-free requirement you may get stuck. We hope the cupcake recipes below help you find just the right recipe!

Sugar-free Chocolate
Cupcake Recipe

Ingredients:

• 1/2 cup unsweetened cocoa powder
• 1/2 cup boiling water
• 1 -/2 cups cake flour, sifted
• 1 cup granulated Splenda (sugar substitute)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup (1-1/2 sticks) butter, softened
• 2 large eggs, lightly beaten
• 1/4 cup milk
• 1 tsp vanilla extract

Directions:

Step 1: Preheat oven to 350°F. Line your cupcake pan with cupcake liners. Set aside.

Step 2: Mix together, cocoa and boiling water until well blended. Set aside.

Step 3: In a large mixing bowl, combine flour, sugar substitute, baking soda, and salt.

Step 4: Add butter into the flour mixture by cutting or scooping butter into tablespoon size pieces and setting mixture at low speed to slowing combine the butter with the flour mixture until it’s a crumbly texture.

Step 5: In a medium bowl, mix together eggs, milk and vanilla. Slowly add in the cocoa mixture until well blended.

Step 6: With the mixer set on low, add the wet ingredients 1/3 at a time to the dry ingredients until well blended.

Step 7: Scoop mixture into the cupcake tins.

Step 8: Bake 18 – 20 minutes or until a toothpick inserted into the center of the cupcake comes out clean.

Makes approximately 18 cupcakes.

Low-Fat Vanilla Cupcake Recipe

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar or sugar substitute (like Splenda)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup fat-free or skim milk
• 1/4 cup vegetable oil
• 1/4 cup plain yogurt, fat-free
• 1 egg plus 2 egg whites
• 1 tsp vanilla extract

Directions:

Step 1: Preheat oven to 350°F. Line cupcake tins with cupcake liners. Set aside.

Step 2: In a large bowl, combine flour, sugar (or sugar substitute), baking power, baking soda, and salt. Set aside.

Step 3: In a medium size bowl or large measuring cup, mix together milk, oil, yogurt, egg and egg whites, and vanilla.

Step 4: With the mixer set on low, add the wet ingredients 1/3 at a time to the dry ingredients until well blended.

Step 5: Scoop mixture into the cupcake tins.

Step 6: Bake 20 – 25 minutes or until a toothpick inserted into the center of the cupcake comes out clean.

Makes approximately 12 cupcakes.

Gluten Free Recipes

Reduced-Fat
Red Velvet Cupcake Recipe

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/4 cup cocoa powder
• 1/2 tsp salt
• 1 cup granulated Splenda (sugar substitute)
• 1/2 cup unsweetened applesauce
• 1/4 cup vegetable oil
• 3/4 cup egg substitute
• 2 Tbsps red food coloring
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1-1/4 tsp white vinegar
• 1 tsp baking soda

Directions:

Step 1: Preheat oven to 350°F. Line 12 cupcake tins with cupcake liners. Set aside.

Step 2: In a medium bowl, combine flour, cocoa, and salt. Set aside.

Step 3: In a large bowl, mix together oil, applesauce and sugar. Stir in egg substitute a little at a time. Add in food coloring and vanilla.

Step 4: Stir 1/3 of the flour mixture into the oil/applesauce mixture. Next, stir in 1/3 of the buttermilk. Continue adding the flour mixture and buttermilk alternately to the oil/applesauce until everything is combined.

Step 5: In a small measuring cup, mix together baking soda and vinegar. After the bubbling subsides, add it to your cupcake mixture stirring well.

Step 6: Scoop or pour mixture into the cupcake tins.

Step 7: Bake 15 – 20 minutes or until a toothpick inserted into the center of the cupcake comes out clean.

Makes approximately 12 cupcakes.