Do you know how many calories are in your cupcake?
I don’t care what the trendsetters say about whether cupcakes are hot or not, they are—and forever will be—my go-to dessert when I’m entertaining. They don’t take as long to bake and cool as a cake does. Plus decorating a cupcake is a lot less intimidating than decorating a cake—I just need to swipe on a dab of frosting rather than getting all artsy-fartsy with a layer cake. And, for whatever reason, if I’m seeking variety, preparing more than one kind of cupcake seems like a lot less work than baking and decorating two cakes. (Not Intimidated? Try: Banana Cream Layer Cake and More Light and Luscious Spring Cakes .)
Sure, it’s easy to stop at a bakery to pick up a dozen cupcakes. But when you look at the numbers, the calories and fat are kind of scary. You can practically have 2 homemade cupcakes for the amount of calories and fat you get in a single bakery cupcake! Plus when you make your own cupcakes, you can control the ingredients you put in (no artificial anything, and all ingredients you can pronounce) and make them more interesting and delicious (and healthy) if you add fruit or other flavorings to the batter. Lucky for all of us, EatingWell Test Kitchen Manager Stacy Fraser has used her secrets for baking healthier cupcakes to create some incredible, healthier-for-you cupcake recipes.
Recipes to Try: Raspberry-Swirl, Chocolate-Cherry and More Easy Healthy Cupcake Recipes
Don’t Miss: EatingWell’s Test Kitchen Manager Shares Her 5 Secrets to Baking Healthier Cupcakes
Here’s how homemade cupcakes stack up in terms of calories and fat when pitted against store-bought and bakery cupcakes.
Here’s Stacy’s recipe for Vanilla Cupcakes with Chocolate Frosting . I hope you enjoy them as much as we did!
More Delicious Dessert Recipes to Try:
How to Make Homemade Fruit Bars
Healthier Homemade Ice Creams, plus Yummy Stir-In Ideas
What’s your favorite cupcake flavor and icing combination?
Related Links from EatingWell:
Carolyn Malcoun , Healthy Cooking Blog
A graduate of New England Culinary Institute and University of Wisconsin with a degree in journalism, Carolyn pairs her long-standing love for food with writing as EatingWell's senior food editor. Carolyn’s culinary interest is rooted in her childhood; she grew up making thousands of Christmas cookies every year with her mom and picking leaves off bunches of parsley to make tabbouleh with her dad. Away from the kitchen, Carolyn enjoys seeking out rare craft beers and exploring the outdoors with her husband, young daughter and dog.
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