Vegan Low-Fat Vanilla Cupcakes with Fresh Berries

for the cupcakes:
1/2 cup vanilla soy (or greek or goat) yogurt
2/3 cup vanilla soy or almond milk
1/4 cup applesauce
3 tbsp. canola oil
3/4 cup granulated sugar
1 1/2 tsp. vanilla extract
1 1/4 cup all-purpose flour
2 tbsp. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

1. Preheat the oven to 350F. In a large bowl, whisk together yogurt, milk, applesauce, oil, sugar and vanilla. Sift in flour, cornstarch, baking powder, baking soda, and salt and mix well. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 22-24 minutes, rotating pan half way through bake time. Remove pan from the oven and cool completely.

For the topping:
1 cup icing sugar, sifted
1-3 tsp. vanilla soy or almond milk
1/2 cup seedless, smooth spreadable fruit or jam
1 cup fresh fruit/berries, washed and dried (chopped if necessary)

2. Mix icing sugar with milk in a small bowl with a whisk. Mixture should resemble a thin paste. Spread 2 teaspoons of jam onto each cupcake. Spoon a small amount of icing sugar drizzle over top of jam and arrange some fruit on top. Drizzle again with additional icing sugar mix if desired.

Makes approximately 12 cupcakes

Low-Fat Chocolate Raspberry Cupcakes - Recipe

for the cupcakes:
2 2/3 cup all-purpose flour
1 cup confectioners/icing sugar
1 tbsp. baking powder
2 tbsp. cocoa powder
2 eggs, lightly beaten
1/2 cup sunflower oil
3/4 cup fat-free milk
1 tsp. vanilla extract
1/2 cup fresh raspberries, lightly mashed


1. Preheat the oven to 350F. In a medium bowl, mix the flour, sugar, baking powder and cocoa powder with a spoon. In a large bowl, combine the eggs, oil, milk, and vanilla with an electric mixer and beat until just combined. Add the flour mixture and raspberries and  stir until just combined (DO NOT OVER MIX). Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

for the frosting:
2 tbsp. margarine, softened
1 1/2 cups confectioners/icing sugar, sifted
1/3 cup cocoa powder
1/2 tsp. raspberry extract
1/2 tsp. vanilla extract
4 tbsp. fat-free milk

2. Combine all ingredients in a medium bowl (except for the milk). Beat with an electric mixer while slowly adding the milk. Continue to beat until all milk has been incorporated, and the desired consistency is reached. Frost each cupcake with a piping bag or spatula. Top with a fresh raspberry, if desired.

Makes approximately 12 cupcakes

Low-Fat Chocolate Hazelnut Cupcakes - Recipe

for the cupcakes:
2 2/3 cup all-purpose flour
1 cup confectioners/icing sugar
1 tbsp. baking powder
2 tbsp. cocoa powder
2 eggs, lightly beaten
1/2 cup sunflower oil
3/4 cup fat-free milk
1 tsp. vanilla extract
3 tbsp. roasted hazelnuts, chopped
1. Preheat the oven to 350F. In a medium bowl, mix the flour, sugar, baking powder and cocoa powder with a spoon. In a large bowl, combine the eggs, oil, milk, and vanilla with an electric mixer and beat until just combined. Add the flour mixture and hazelnuts and  stir until just combined (DO NOT OVER MIX). Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

for the frosting:
2 tbsp. margarine, softened
1 1/2 cups confectioners/icing sugar, sifted
1/3 cup cocoa powder
1/2 tsp. almond extract
1/2 tsp. vanilla extract
4 tbsp. fat-free milk

2. Combine all ingredients in a medium bowl (except for the milk). Beat with an electric mixer while slowly adding the milk. Continue to beat until all milk has been incorporated, and the desired consistency is reached. Frost each cupcake with a piping bag or spatula. Sprinkle with chopped hazelnuts, if desired.

Makes approximately 12 cupcakes

Low-Fat Chocolate Chip Cupcakes - Recipe

for the cupcakes:
2 2/3 cup all-purpose flour
1 cup confectioners/icing sugar
1 tbsp. baking powder
2 tbsp. cocoa powder
2 eggs, lightly beaten
1/2 cup sunflower oil
3/4 cup fat-free milk
1 tsp. vanilla extract

1. Preheat the oven to 350F. In a medium bowl, mix the flour, sugar, baking powder and cocoa powder with a spoon. In a large bowl, combine the eggs, oil, milk, and vanilla with an electric mixer and beat until just combined. Add the flour mixture and stir until just combined (DO NOT OVER MIX). Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

for the frosting:
2 tbsp. margarine, softened
1 1/2 cups confectioners/icing sugar, sifted
1/3 cup cocoa powder
1/2 tsp. orange extract
1/2 tsp. vanilla extract
4 tbsp. fat-free milk

2. Combine all ingredients in a medium bowl (except for the milk). Beat with an electric mixer while slowly adding the milk. Continue to beat until all milk has been incorporated, and the desired consistency is reached. Frost each cupcake with a piping bag or spatula. Sprinkle with chocolate chips, if desired.

Makes approximately 12 cupcakes