Skinny Chocolate Frosted Cupcakes

  • Prep 15 min
  • Total 1 hr 20 min
  • Servings 12

Ingredients

Cupcakes

  • 1 1/4 cups Gold Medal™ all-purpose flour
  • 2/3 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup fat-free (skim) milk
  • 1/3 cup unsalted butter or no-trans-fat 68% vegetable oil spread stick, softened
  • 2 teaspoons vanilla
  • 3 egg whites

Frosting

  • 1 1/2 cups powdered sugar
  • 1/4 cup unsweetened baking cocoa
  • 2 tablespoons unsalted butter or no-trans-fat 68% vegetable oil spread stick, softened
  • 2 teaspoons vanilla
  • 1 to 3 tablespoons fat-free (skim) milk

Steps

  • 1
    Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
  • 2
    In medium bowl, beat all cupcake ingredients except egg whites with electric mixer on low speed 30 seconds; beat on medium speed 1 minute.
  • 3
    Add egg whites; beat on medium speed 1 minute. Divide batter evenly among muffin cups.
  • 4
    Bake 28 to 32 minutes or until toothpick inserted in center comes out clean and tops just begin to brown. Cool 2 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  • 5
    In medium bowl, mix powdered sugar, cocoa, 2 tablespoons butter, 2 teaspoons vanilla and 1 tablespoon of the milk with electric mixer on low speed. Gradually beat in just enough of remaining milk to make frosting smooth and spreadable. Spread frosting over cupcakes.

  • Eat Better America Test Kitchens replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

Nutrition Facts

Serving Size: 1 Cupcake
Calories
230
Calories from Fat
70
Total Fat
7g
11%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
130mg
5%
Potassium
80mg
2%
Total Carbohydrate
38g
13%
Dietary Fiber
1g
4%
Sugars
26g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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