Vanilla Latte Cupcakes

Vanilla Latte Cupcakes

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From: Diabetic Living Magazine

For a perfectly sweet coffee treat without the caffeine buzz, try these latte cupcakes.

Ingredients 16 servings

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Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
  • Vanilla Latte Cupcakes
  • 3 egg whites
  • 3 tablespoons butter
  • 1⅔ cups cake flour or 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ cup 60% to 70% tub-style vegetable oil spread, chilled
  • ¾ cup sugar or sugar substitute blend equivalent to ¾ cup sugar (see Tip)
  • 1 teaspoon vanilla
  • ¾ cup fat-free milk
  • Frosting
  • 2 teaspoons instant espresso coffee powder or instant coffee crystals
  • 1 teaspoon warm water
  • ¼ cup 60% to 70% tub-style vegetable oil spread, chilled
  • ½ teaspoon vanilla
  • 1½ cups powdered sugar (see Tip)
  • Fat-free milk (optional)


  • Prep

  • Ready In

  1. Allow egg whites and butter to stand at room temperature for 30 minutes. Line sixteen 2½-inch muffin cups with paper bake cups; set aside. In a medium bowl, stir together flour, baking powder and salt; set aside.
  2. Preheat oven to 375°F. In a large bowl, beat vegetable oil spread and butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 2 tablespoons at time, beating on medium speed until well mixed, scraping side of bowl constantly. Beat on medium speed for 2 minutes more. Gradually add egg whites, beating well. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Fill muffin cups ⅔ full of batter.
  3. Bake 12 to 15 minutes or until a toothpick inserted in centers comes out clean. Cool in cups on a wire rack 5 minutes. Remove from muffin tray; cool completely on a wire rack.
  4. Meanwhile, prepare Frosting (see Tip): In a custard cup combine instant espresso coffee powder with warm water; stir until dissolved. In a medium bowl beat vegetable oil spread and vanilla with an electric mixer on medium speed for 30 seconds. Beat in dissolved espresso powder. Gradually beat in powdered sugar until very smooth. If needed, add enough milk, ½ teaspoon at a time, to reach spreading consistency. Frost cupcakes.
  • Tips: If using a sugar substitute for cupcakes, choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to ¾ cup sugar. Nutrition Per Serving with Substitute: same as below, except 184 cal., 28 g carb. Carb choices: 2
  • We do not recommend using a sugar substitute for the frosting.

Nutrition information

  • Serving size: 2 cupcakes
  • Per serving: 198 calories; 7 g fat(2 g sat); 33 g carbohydrates; 2 g protein; 6 mg cholesterol; 21 g sugars; 146 mg sodium;
  • Carbohydrate Servings: 2
  • Exchanges: 1 fat, 1 other carbohydrate, 1 starch

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