60 Calorie Biggest Loser Vanilla Cupcakes With Banana Frosting ( – a delicious recipe with egg whites, salt, honey, vanilla, yogurt, whole wheat flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 325u00b0F.
2
Place the egg whites in a large bowl and using a handheld mixer whip the whites on medium speed for 3 to 4 minutes or until the whites begin to lighten up and hold their shape.
3
Increase speed to high and whip in the salt and honey until the whites hold a soft peak, then add the vanilla extract.
4
Fold in the yogurt.
5
In a separate medium mixing bowl combine the flour and baking powder and mix well.
6
Sift the dry ingredients into the egg whites a little at a time, gently folding them in with a rubber spatula.
7
Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers.
8
Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger.
9
Remove from the oven and cool the cupcakes at room temperature.
10
Mix the cream cheese and the banana in a medium mixing bowl until well incorporated, leaving small chunks of banana throughout the frosting.
11
Once cool, spread a little of the banana frosting over the cupcakes and top each with a raspberry. Serve.
503
kcal
Calories
34
g
Fat
28
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 5 organic egg whites, 1 pinch salt, 3 tablespoons honey, 2 teaspoons vanilla extract, and more.
Yes, 60 Calorie Biggest Loser Vanilla Cupcakes With Banana Frosting ( falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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