Low Fat Vanilla Cupcakes with Icing
Indulge in a guilt-free treat with these light and fluffy Low Fat Vanilla Cupcakes topped with a creamy vanilla icing! Perfectly sweetened with unsweetened applesauce and crafted with just egg whites and low-fat milk, these cupcakes offer all the classic flavors of vanilla goodness without the extra calories. The luscious icing made with Neufchâtel cheese adds a smooth, tangy finish that will satisfy your craving for a decadent dessert while keeping things light. Ready in under 40 minutes, this easy recipe makes 12 cupcakes that are perfect for any occasion—whether it's a party, family gathering, or a simple sweet treat for yourself. With keywords like "low-fat dessert," "healthy vanilla cupcakes," and "light frosting," this recipe is a must-try for those seeking a healthier way to enjoy baked perfection!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.5 cups Unsweetened applesauce
- 3 large Egg whites
- 0.5 cups Low-fat milk
- 1.5 teaspoons Pure vanilla extract
- 1 cup Powdered sugar
- 4 ounces Neufchâtel cheese (low-fat cream cheese)
- 0.5 teaspoons Vanilla extract (for icing)
- 1 tablespoons Low-fat milk (for icing)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt until well combined.
In a large mixing bowl, whisk the granulated sugar and unsweetened applesauce until smooth.
Add the egg whites to the sugar mixture and whisk again until light and frothy.
Stir in the low-fat milk and vanilla extract, mixing until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined. Be careful not to overmix; the batter should be smooth but not overly beaten.
Using a spoon or scoop, divide the batter evenly between the 12 cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16–18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before icing.
While the cupcakes are cooling, prepare the icing: In a medium bowl, beat the Neufchâtel cheese with an electric mixer until smooth and creamy.
Add the powdered sugar, vanilla extract, and 1 tablespoon of low-fat milk. Beat again until the icing is smooth and spreadable. If needed, add a few more drops of milk to reach your desired consistency.
Once the cupcakes are completely cooled, spread or pipe the icing onto the cupcakes evenly.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 1900 mg | 83% | |
| Total Carbohydrate | 437.5 g | 159% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 290.3 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 282 mg | 22% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 587 mg | 12% | |
*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.
