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The secret to baking healthier cupcakes

By Stacy Fraser, April 28, 2010 - 12:09pm

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Stacy asks: How do you make your cupcakes healthier?


One way to make any food healthier applies to cupcakes: keep the portion size small! Avoid the jumbo muffin pans, and stick to the 2 1/2 inch diameter tins. I use a sponge-cake recipe to cut down on the amount of fat in my cupcakes.


05/04/2010 - 5:56pm

canned pumpkin can also be used instead of butter


05/04/2010 - 5:52pm

Regular chocolate cake mix and mix 1 can of pureed pumpkin. The batter will be thick, but muffins moist and yummy!!


05/04/2010 - 5:01pm

i'd really like to see some cupcakes and cakes that use less (or even no) sugar.


05/04/2010 - 4:34pm

Thanks so much the ideas! Though I am a big fan of applesauce, I really like the idea of white beans. Yep beans; cooked mashed white beans and you will be amazed at how they perform. How do you perfect a cake or cupcakes, add a little protein! Voilla and Yummy to boot.


04/30/2010 - 9:12am

I discovered this from necessity when visiting my Great Uncle. He had no flour in the house, so I ground up his oatmeal and some flax seed to make carrot cake cupcakes. It absorbs more water to make a denser cupcake, but it was really delicious. I also used the pulp from juicing the carrots and some beets. I know you can't do that is all flavors of cupcakes, but carrot cake cupcakes you can. Finally, he had no sugar and I had to use Stevia. No problem with taste or testure there. Also, you can add spinach without altering the taste too much to chocloate cupcakes.


04/28/2010 - 2:37pm

i think i got this trick from the moosewood cookbook: make carrot cake muffins, but along with the carrot, you can add grated zucchini, raisins, walnuts and chopped apple. i also like to use molasses.


04/28/2010 - 2:16pm

I use all natural, no sugar added, applesauce in all of my baking instead of oil.


04/28/2010 - 2:12pm

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