Low-Fat Sugar-Free Vanilla Cupcakes

"Low-fat, sugar-free vanilla cupcakes"
 
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photo by ShortieNJ photo by ShortieNJ
photo by ShortieNJ
photo by Sheryl T. photo by Sheryl T.
photo by Sheryl T. photo by Sheryl T.
Ready In:
35mins
Ingredients:
11
Yields:
12 cupcakes
Serves:
12
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Mix wet ingredients.
  • Sift in dry ingredients.
  • Fill cupcake liners three quarters full with batter.
  • Bake for approximately 25 minutes.
  • Cool completely.

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Reviews

  1. sparklebug02
    I really liked this recipe and it tasted great! It tasted just as good if not better than the normal cupcakes I made. My only problem is the cupcakes would not come off the wrapper, and by the time the toothpick came out clean, the cupcakes were burnt. Overall though, they tasted really good!
     
  2. thomdot
    Mine came out very good .Served them to all my guests and they enjoyed them and asked for the recipe ...
     
  3. Sheryl T.
    I'm an experienced baker, with "real" sugar; for personal reasons 'sugar-free treats' has become my latest passion in the kitchen. I've shared some creations with a child in my daughter's class. I wanted to make sure he was included in her birthday celebration, instead of having a snack from his lunchbox while all the other kids had cupcakes in an ice cream cone. Note: first tweak- ice cream cones (also sugar free) instead of papers *This eliminates the sticking that Usually occurs with fat-free muffins & cakes. just now (pending moderation) Tweak 1: Ice cream cones instead of papers Tweak 2: Stevia instead of Splenda Tweak 3: fat-free sour cream instead of yogurt Tweak 4: Not so much a tweak as an experiment in Baker's Math ;) * I had Barely 1/4 cup of "sugar" to start so I did my very best to "just barely third" all other ingredients Except the vanilla- I used a plump teaspoon. Vanilla cake is NOT my forte and they usually come out tasting floury to me. I was impressed with the flavor in the final outcome; as was the boy they were made for. Complete with smiles and literal "nom-nom"-ing as he ate :D There were 3 (and a 1/3 for my tasting) perfect little treats in the end. Maybe next time I'll try a sugar-free icing... Great recipe!
     
    • Review photo by Sheryl T.
  4. Carrot Stix
    UGH, I am sure that the people who can't have sugar are used to the texture of desserts made with Splenda, but these cupcakes were not for me - nor for anyone else at work. They rose up nicely in the oven then promptly fell once they came out. Good thing I had the Absolutely Sugar Free Frosting Recipe #123602 to cover them up. Had a couple people say the frosting was good but not one compliment on the cupcakes themselves and these guys will eat ANYTHING!! I'll keep trying to find a sugar free dessert for the guys.
     
  5. Deal or No Deal
    These were ok when topped with a lot of frosting! Otherwise they have more of a bread texture (probably the applesauce). They weren't bad, but not very cupcake-like!
     
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Tweaks

  1. Sheryl T.
    Tweak 1: Ice cream cones instead of papers Tweak 2: Stevia instead of Splenda Tweak 3: fat-free sour cream instead of yogurt Tweak 4: Not so much a tweak as an experiment in Baker's Math ;) * I had Barely 1/4 cup of "sugar" to start so I did my very best to "just barely third" all other ingredients Except the vanilla- I used a plump teaspoon. Vanilla cake is NOT my forte and they usually come out tasting floury to me. I was impressed with the flavor in the final outcome; as was the boy they were made for. Complete with smiles and literal "nom-nom"-ing as he ate :D There were 3 (and a 1/3 for my tasting) perfect little treats in the end. Maybe next time I'll try a sugar-free icing Great recipe!
     

RECIPE SUBMITTED BY

I love cooking. When it comes to recipes, I usually only use them for baking, and even then often end up changing them a fair bit. All of my baking is vegan.
 
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