Low Fat Chocolate Peanut Butter Cupcakes
Indulge guilt-free with these Low Fat Chocolate Peanut Butter Cupcakes—perfectly moist, rich, and oh-so-satisfying! This recipe swaps traditional high-fat ingredients for wholesome alternatives like unsweetened applesauce and low-fat milk, creating a fluffy chocolate cupcake base with half the calories. Topped with a creamy, naturally sweetened peanut butter swirl, these treats bring your favorite flavor combination to life without compromising on health. Ready in just 35 minutes, these easy-to-make cupcakes are the ultimate solution for a light yet decadent dessert. Perfect for anyone craving low-fat chocolate desserts, this recipe is a must-try for peanut butter lovers looking to indulge smartly. Serve them at gatherings or savor them as an anytime treat!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup granulated sugar
- 0.5 cup unsweetened applesauce
- 0.5 cup low-fat milk
- 1 teaspoon vanilla extract
- 1 large egg white
- 0.25 cup natural peanut butter
- 2 tablespoons confectioners' sugar
- 1 tablespoon water
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, beat together the granulated sugar, applesauce, milk, vanilla extract, and egg white until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
In a small bowl, mix together the peanut butter, confectioners' sugar, and water until smooth.
Once the cupcakes are completely cool, spread about a teaspoon of the peanut butter mixture on top of each cupcake, and serve.
Nutrition Facts
Calories |
1646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 2039 mg | 89% | |
| Total Carbohydrate | 315.1 g | 115% | |
| Dietary Fiber | 51.0 g | 182% | |
| Total Sugars | 140.7 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 353 mg | 27% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 2414 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
