Cook Yourself Thin Vanilla Cupcakes Recipe

Name: Cook Yourself Thin Vanilla Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Frosting; 3 large egg whites; 1 cup sugar; 1 pinch salt; 3/4 teaspoon vanilla extract; 1/2 finely grated lemon, zest of; For the Cupcakes; 1 1/4 cups all-purpose flour; 1/2 cup finely ground almonds; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 2 eggs; 3/4 cup sugar; 2 teaspoons vanilla extract; 1 1/4 cups peeled zucchini, finely grated

Servings: persons

For the Frosting
3 large egg whites
1 cup sugar
1 pinch salt
3/4 teaspoon vanilla extract
1/2 finely grated lemon, zest of
For the Cupcakes
1 1/4 cups all-purpose flour
1/2 cup finely ground almonds
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
3/4 cup sugar
2 teaspoons vanilla extract
1 1/4 cups peeled zucchini, finely grated

1
For the frosting: Combine the egg whites, sugar, salt and vanilla extract in a heatproof bowl and set over (not in) a pan of simmering water.
2
Stir continuously over heat until the mixture is warm and the sugar is completely dissolved, 1 to 2 minutes.
3
Remove the bowl from the heat. Using an electric mixer, beat on high until the mixture is entirely cooled, glossy and stiff, about 7 minutes.
4
Blend in the lemon zest until smooth - once smooth, take care not to overbeat or the mixture will get lumpy. Let frosting set and cool in the refrigerator (at least 30 minutes), while making the cupcakes.
5
For the cupcakes: Whisk together the flour, almonds and baking powder. In another bowl, beat the eggs, sugar, salt and vanilla with a mixer until thick and light-colored, about 4 minutes.
6
Beat in the zucchini on low speed until fully incorporated.
7
Add the dry ingredients and beat on low speed until fully incorporated, scraping down the bowl once with a spatula during beating. Use a 1/3-cup measure to spoon into the muffin cups.
8
Bake at 350 until a toothpick inserted into the center comes out clean, about 20 to 25 minutes, turning the pan midway through baking. Transfer cupcakes out onto a wire rack and cool completely before icing with the chilled frosting.

785

kcal

Calories

Fat

126

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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

You need 15 ingredients. The key ingredients include: For the Frosting, 3 large egg whites, 1 cup sugar, 1 pinch salt, and more.

Yes, Cook Yourself Thin Vanilla Cupcakes 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!

Cook Yourself Thin Vanilla Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions