Vanilla Cupcakes


Vanilla Cupcakes

EDR Vanilla Cupcakes
16 cupcakes
15 Min

We've taken your favorite fancy coffee and turned it into a cupcake, and one fit for a diabetic diet, at that! These Vanilla Cupcakes include a creamy Vanilla Latte frosting that's so good you'll forget all about your daily coffee habit and want to eat these instead. But we remind you that everything is best in moderation!

What You'll Need

  • 3 egg whites, room temperature
  • 3 tablespoons butter, softened
  • 1 1/2 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup light margarine
  • 3/4 cup Splenda baking blend
  • 1 teaspoon vanilla extract
  • 3/4 cup skim milk
  • Vanilla Latte Frosting
  • 2 teaspoons instant espresso/coffee powder
  • 1 teaspoon warm water
  • 1/4 cup light margarine, tub-style
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cup confectioners' sugar
  • skim milk, as needed

What to Do

  1. Preheat oven to 375 degrees F. Line 16 muffin tins with paper liners. Set aside.
  2. In a medium bowl, stir together flour, baking powder and salt. Set aside.
  3. In a large bowl, beat vegetable oil spread and butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, 2 tbsp at a time, beating on medium speed for 2 more minute. Gradually add egg whites and vanilla, beating well. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition until just combined.
  4. Fill muffing cups 2/3 full with batter. Bake 12 to 15 minutes or until a toothpick inserted in centers comes out clean. Coll cups on a wire rack for 5 minutes. Remove from muffin tin and cool completely on a wire rack. Frost with Mocha Frosting.
  5. For the frosting, in a small bowl, combine espresso/coffee powder with warm water; stir until dissolved.
  6. In a medium bowl, beat light margarine spread and vanilla with an electric mixer on medium speed for 30 seconds. Beat in dissolved espresso powder. Gradually beat in confectioners' sugar until very smooth. If needed, add enough skim milk, 1/2 tsp at a time, to reach spreading consistency.

Nutritional InformationShow More

Servings Per Recipe: 16

  • Amount Per Serving % Daily Value *
  • Calories 197
  • Calories from Fat 59
  • Total Fat 6.5g 10 %
  • Saturated Fat 2.3g 11 %
  • Trans Fat 0.1g 0 %
  • Protein 2.3g 5 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 6.0mg 2 %
  • Sodium 117mg 5 %
  • Total Carbohydrates 30g 10 %
  • Dietary Fiber 0.3g 1 %
  • Sugars 21g 0 %

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Is it possible to substitute monk fruit sweetener for the sugar and almond flour for the flour in this recipe? If so could you please recommend amounts of each.

Hello there! The Test kitchen has not tried this recipe with Monk fruit and almond flour, so we are not sure if it will work. The general rule of thumb is to use twice as much almond flour to all purpose flour; and monk fruit is a lot sweeter than sugar, so use 1/4 cup for every cup of regular sugar. Hope this helps!


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