Easy Buttermilk Cupcakes

Easy Buttermilk Cupcakes

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From: Diabetic Living Magazine

Light, sweet vanilla cupcakes topped with chocolate cream-cheese frosting will be a hit with your family.

Ingredients 12 servings

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Original recipe yields 12 servings
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Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 1½ cups all-purpose flour (see Tip)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup buttermilk or sour fat-free milk (see Tip)
  • ½ cup granulated sugar or sugar substitute blend equivalent to ½ cup sugar (see Tip)
  • ¼ cup canola oil or ⅓ cup 60 to 70 percent tub-style vegetable oil spread, melted
  • ¼ cup refrigerated or frozen egg product, thawed, or 1 egg
  • 1 teaspoon vanilla extract
  • 6 ounces reduced-fat cream cheese (Neufchatel), softened
  • ½ cup plain fat-free Greek yogurt
  • 2 tablespoons unsweetened cocoa powder
  • ½ cup powdered sugar
  • 1 teaspoon unsweetened cocoa powder (optional)

Preparation

  • Prep

  • Active

  • Ready In

  1. Preheat oven to 350°F.
  2. To prepare cupcakes: Line twelve 2- ½-inch muffin cups with paper bake cups. Coat paper bake cups with cooking spray. (Or grease and lightly flour the muffin cups.) Set aside. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
  3. In a small bowl, whisk together buttermilk, sugar, oil, egg product, and vanilla extract. Add buttermilk mixture to flour mixture. Beat with a wire whisk just until combined.
  4. Spoon batter evenly into prepared muffin cups, filling each two-thirds to three-fourths full. Bake for 14 to 16 minutes or until a toothpick inserted near centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire rack.
  5. To prepare frosting: Beat cream cheese in a bowl with a mixer on medium until smooth. Beat in yogurt and 2 tablespoons cocoa powder until smooth. Beat in powdered sugar until smooth (frosting will thin slightly). Cover and chill 4 to 24 hours before spreading or piping on cupcakes.
  6. Using a pastry bag fitted with an open star tip, pipe frosting onto cooled cupcakes. If desired, dust with 1 teaspoon cocoa powder. Store frosted cupcakes in refrigerator.
  • Tips: You may substitute ½ cup whole-wheat pastry flour for ½ cup of the all-purpose flour if desired.
  • To make ¾ cup sour fat-free milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough fat-free milk to measure ¾ cup total liquid; stir. Let stand for 5 minutes before using.
  • If using a sugar substitute in place of granulated sugar, choose Splenda® Sugar Blend for Baking or Sun Crystals® Granulated Blend. Follow package directions to use product amount equivalent to sugar amount called for. Nutrition per frosted cupcake with sugar substitute: same as below, except 192 cal., 23 g carb. Exchanges: ½ other carb. Carb Choices: 1½.

Nutrition information

  • Serving size: 1 cupcake
  • Per serving: 204 calories; 8 g fat(2 g sat); 0 g fiber; 28 g carbohydrates; 5 g protein; 48 mcg folate; 11 mg cholesterol; 15 g sugars; 188 IU vitamin A; 0 mg vitamin C; 66 mg calcium; 1 mg iron; 172 mg sodium; 70 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1½ fat, 1 other carbohydrate, 1 starch

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