Fruit and Nut Cereal Bars

Triple-Berry Angel Shortcakes

Dulce de Leche Fillo Cups

Your health. Your taste buds. Here are a few products that serve both masters.

Yoplait®

Original 99% Fat Free Strawberry

Join us... for free! Let's take small, doable steps to eat—and live—better. Step one? Sign up today for free coupons, expert articles, healthy simple recipes, and friendly advice from other folks like you.

A thinner waist and a fatter wallet with coupons and recipes delivered right to your inbox!

Yummy new
recipes delivered
to your inbox when
you register—FREE!

In Eat Better America’s new video series, BAAAD HABITS!, we document a real family’s eating habits with a hidden camera and hold a healthy eating intervention to help the family healthify their food choices.

Want to see how we healthified this recipe? Click and view the before and after for the healthified recipe.

print the recipe, share it with friends, or sign up and log in to save it.

already a member? log in:

join now!

rant, rave, & review this recipe

Confirm Delete

Are you sure you want to delete your recipe review?
Yes | No

already a member? log in:

join now!

rant, rave, & review this recipe

Thanks for letting us poll your palate!

Your recipe rating, out of 5 stars, has been saved. Rate more recipes and help your fellow foodies find new favorites.

"Healthified" Chocolate Frosted Cupcakes

What is “Healthified”?

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

7 reviews

11 ratings

65% less sat fat • 46% fewer calories • 67% less fat than the original recipe—see the comparison. Serving a healthy dessert at your next party? Let them eat cupcakes! From eatbetteramerica.

Prep Time:15 min

Start to Finish:1 hr 20 min

makes:12 cupcakes

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

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.
High Altitude (3500-6500 ft): Increase flour to 1 1/3 cups. Decrease baking powder to 1 1/4 teaspoons. Heat oven to 375°F and bake 20 to 24 minutes.

Nutritional Information

1 Cupcake: Calories 230 (Calories from Fat 70); Total Fat 7g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 20mg; Sodium 130mg; Total Carbohydrate 38g (Dietary Fiber 1g, Sugars 26g); Protein 3g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 6%; Iron 6% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

7 Reviews

print review with recipe

Just O.K.

I made these twice. 1st time I used applesauce and splenda substitues and they turned out like rubber. 2nd time, I followed the recipe exactly and they still seemed a little firm. Mine did not rise as much, but they tasted okay. These are a good alternative and I will try making them again.
Posted at 3:13 PM on March 19 2010 by eclipse56

print review with recipe

Make this recepie healthier

To make this recipe even healthier, substitute the butter for EVOO, replace the sugar with Sucanat or Stevia and semi-sweetened chocolate with unsweetened. Glad to see no salt.
Posted at 12:17 PM on January 19 2010 by Even Healthier

print review with recipe

netherland question

by all purpose flour they mean not bread flour so yes white flour sounds right.
Posted at 4:52 PM on September 18 2009 by 2aurora2

print review with recipe

These cupcakes weren't bad, but were a little dry and salty. The frosting was very tasty though. I plan on making them again and experimenting with them.
Posted at 9:45 AM on March 20 2009 by codymcdermitt

print review with recipe

To answer your question, you can use unsweetened applesauce in replacement of the butter for the cake batter, but I would not suggest replacing the 2 tbsp. butter in the frosting. Also, a sugar substitute such as splenda for baking will cut the sugar calories in half. great recipe! You can have your cake and eat it too!!...but still in moderation of course :O)
Posted at 9:42 AM on June 11 2008 by Health Nut 77

print review with recipe

"healthified" cupcakes

why remove the yellow of the egg? the egg is a perfect food, we need some fat in our diet, its good for us... natural, as it comes is much more healthy than any other choice, the white of the egg imulsifies the yellow making it more digestible but at least you are not suggesting artificial sweeteners, or eggbeaters as many of these sites that offer to "healthify" recipes
Posted at 9:42 AM on June 11 2008 by me

print review with recipe

question

Isn't possible to use applesauce instead of butter (seems like a healthier choice)? And what is all-purpose flour? We (in the Netherlands)only have white flour or wheat flour.
Posted at 9:35 AM on June 10 2008 by peach