Skinny Chocolate Frosted Cupcakes

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

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

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 Information

Nutrition Information

No nutrition information available for this recipe.