Low Fat Decadent Chocolate Cupcakes with Buttercream Frosting
Indulge guilt-free with these Low-Fat Decadent Chocolate Cupcakes topped with a luscious Buttercream Frosting—proof that heavenly desserts can also be light! This healthier twist on classic chocolate cupcakes swaps traditional fats for unsweetened applesauce and low-fat cream cheese, delivering rich, moist texture and deep cocoa flavor while keeping calories in check. Topped with a silky buttercream made from softened butter and powdered sugar, these cupcakes strike the perfect balance between decadent and wholesome. Ready in just under 40 minutes, they’re ideal for special occasions or everyday treats. Whether you're embracing a low-fat lifestyle or simply looking for a lighter take on dessert, these cupcakes promise satisfaction without the guilt. Keywords: low-fat chocolate cupcakes, healthy desserts, buttercream frosting, guilt-free treats.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 0.75 cup Granulated sugar
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 0.75 cup Skim milk
- 1 large Egg
- 4 ounces Low-fat cream cheese
- 2 tablespoons Butter, softened
- 1.5 cups Powdered sugar
- 0.5 teaspoon Vanilla extract (for frosting)
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until well combined.
In another bowl, mix together the unsweetened applesauce, vanilla extract, skim milk, and egg until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Avoid overmixing.
Evenly distribute the batter among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 15 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
To prepare the buttercream frosting, beat the low-fat cream cheese and softened butter together in a medium bowl until light and creamy.
Gradually add the powdered sugar, one-half cup at a time, beating well after each addition.
Stir in the vanilla extract and mix until smooth.
Once the cupcakes are completely cool, spread or pipe the frosting onto each cupcake.
Serve the cupcakes immediately or store them in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 2710 mg | 118% | |
| Total Carbohydrate | 527.3 g | 192% | |
| Dietary Fiber | 47.5 g | 170% | |
| Total Sugars | 354.4 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 602 mg | 46% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 2629 mg | 56% | |
*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.
