Chocolate Cupcakes With Vanilla Cream Cheese Frosti

Name: Chocolate Cupcakes With Vanilla Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes:; 1 cup granulated sugar; 1/2 cup egg substitute; 1/4 cup canola oil; 1/2 teaspoon vanilla extract; 1 1/2 cups all-purpose flour (about 6 3/4 ounces); 1/2 cup unsweetened cocoa; 1 teaspoon baking soda; 1 teaspoon instant coffee granules; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 cup fat-free buttermilk; Frosting:; 1 cup powdered sugar; 1/2 teaspoon vanilla extract; Dash of salt; 1 (8-ounce) block 1/3-less-fat cream cheese, softened

Servings: persons

Cupcakes:
1 cup granulated sugar
1/2 cup egg substitute
1/4 cup canola oil
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon instant coffee granules
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup fat-free buttermilk
Frosting:
1 cup powdered sugar
1/2 teaspoon vanilla extract
Dash of salt
1 (8-ounce) block 1/3-less-fat cream cheese, softened

1
Preheat oven to 350u00b0.
2
To prepare cupcakes, place the first 4 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes).
3
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through 1/4 teaspoon salt), stirring well with a whisk. Stir flour mixture into sugar mixture alternately with buttermilk, beginning and ending with flour mixture; mix after each addition just until blended.
4
Place 16 paper muffin cup liners in muffin cups; spoon about 2 1/2 tablespoons batter into each cup. Bake at 350u00b0 for 18 minutes or until a wooden pick inserted in center of a cupcake comes out with moist crumbs attached (do not overbake). Remove cupcakes from pans; cool on a wire rack.
5
To prepare frosting, combine powdered sugar and remaining ingredients in a medium bowl. Beat with a mixer at medium speed until combined. Increase speed to medium-high, and beat until smooth. Spread about 1 tablespoon frosting on top of each cupcake.

1170

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cupcakes:, 1 cup granulated sugar, 1/2 cup egg substitute, 1/4 cup canola oil, and more.

Yes, Chocolate Cupcakes With Vanilla Cream Cheese 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.

That's it — enjoy your meal!

Chocolate Cupcakes With Vanilla Cream Cheese Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions