Low Fat Vanilla Cupcakes Recipe

Name: Low Fat Vanilla Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups self rising flour; 1/2 cup ground almonds; 1 teaspoon vanilla bean; 4 egg whites; 3/4 cup Splenda Sugar Blend for Baking; 1 1/2 cups zucchini; Icing; 3 egg whites; 1 pinch salt; 1/2 cup confectioners' sugar; 1/2 cup Splenda granular; 1 tablespoon water; 1/4 teaspoon cream of tartar

Servings: persons

1 1/2 cups self rising flour
1/2 cup ground almonds
1 teaspoon vanilla bean
4 egg whites
3/4 cup Splenda Sugar Blend for Baking
1 1/2 cups zucchini
Icing
3 egg whites
1 pinch salt
1/2 cup confectioners' sugar
1/2 cup Splenda granular
1 tablespoon water
1/4 teaspoon cream of tartar

1
Peel and finely grate zucchini.
2
Combine flour, almonds and vanilla in one bowl.
3
Whisk until semi-fluffy egg whites and splenda.
4
Mix zucchini into sugar bowl.
5
Mix dry ingrefients into the wet ingredients.
6
Use ice cream scoop to measure out 24 cupcakes.
7
Bake for 15 minutes on 350.
8
Icing: Place spelnda in food processor and break it up into a fine powder, similar to confectioners sugar.
9
Mix all ingredients into bowl over pot of water.
10
Continue stirring until whipped, and when flipped nothing falls out of the bowl.
11
Ice your cupcakes!

779

kcal

Calories

Fat

105

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.
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 13 ingredients. The key ingredients include: 1 1/2 cups self rising flour, 1/2 cup ground almonds, 1 teaspoon vanilla bean, 4 egg whites, and more.

Yes, Low Fat 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!

Low Fat Vanilla Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions