Healthy Spring Cake Recipes

Stuff each tender cupcake with a whole fresh strawberry for a fun surprise inside these healthier cupcakes--a perfectly portioned take on a classic strawberry shortcake.

Fat-free frozen yogurt and fresh strawberries are blended together to make a healthier "cupcake" with a bonus cookie crunch in this easy 4-ingredient dessert recipe.

Strawberries and lemons make for a sweet and citrusy treat in this lightened-up cupcake recipe topped with a cream cheese frosting.

These mini cheesecakes aren't just adorable--baked in a muffin tin, they're quicker to make than traditional cheesecake and perfectly portioned.

Beating the egg whites separately and then folding them into the batter gives this chiffon cake recipe great height, while the egg yolks make this healthy cake recipe rich and tender. Be sure to use a completely clean bowl and whisk when beating the whites-if the whites come in contact with any fat they won't whip up airy and light.

Carrots give carrot cake a health-halo effect--people think it's health food, but it's usually very high in fat and calories. But our version has about 40 percent less calories and 50 percent less fat than most. First, we use less oil in our batter. Then we skip the butter in the frosting (don't worry, it's still light and smooth). To ensure the cake is moist, we add nonfat buttermilk and crushed pineapple.

This sweet carrot-shaped cheese ball recipe is a clever take on an Easter dessert favorite: carrot cake. Serve with graham crackers, vanilla wafers, gingersnaps or apple slices for dipping fun that both kids and adults will love.

This healthy yellow cake recipe is perfect for making a sheet cake for a birthday, holiday or any celebration and the easy cream cheese frosting recipe is ready in just five minutes. Use fresh berries to decorate the cake with flower designs or get creative and make your own pattern. We made this yellow cake healthier by replacing some butter in the cake with oil, using reduced-fat cream cheese and low-fat Greek yogurt for the frosting instead of full-fat cream cheese and butter, and using fruit instead of colored frosting for decoration.

This healthy pound cake recipe isn't just delicious--it also only requires one bowl to make. For the best cake texture, be sure to beat the sugar and butter together long enough in Step 2 to look creamy--the time it takes to get there varies according to the type of electric mixer you have. Serve with brunch or alongside a cup of coffee in the afternoon.

This oatmeal-meets-muffin-tin cake recipe is perfect for having a healthy breakfast available on busy weekdays. Make a batch on the weekend and keep them in your freezer. For a grab-and-go breakfast, reheat the oatmeal cakes in the microwave for about 40 seconds.

Skip rolling and cutting dough and use your muffin tin in this healthy strawberry shortcake recipe. Look for lemon curd in the store near jams and jellies or skip it and combine the berries with 2 tablespoons sugar in Step 4.

Lightly poached peaches, fresh raspberries and creamy vanilla custard fill the layers in this trifle-inspired healthy cake recipe. Impressively tall and luscious, this four-layer cake can be tricky to cut. For neater slices, you can assemble two shorter (two-layer) cakes instead.

The nutty flavor of cornmeal adds depth and a sunny golden hue in this sweet shortcake recipe. Here, the healthier biscuits hold fresh blueberries and a honey-scented whipped cream, but they're delightful with peaches and raspberries, roasted plums or cherry compote as well.

Three layers of an airy gingerbread with a tart lemon filling between them; this is a dependable, all-occasion cake.

We love that Bundt cakes don't demand frosting--just let a sweet lemon glaze run over the poppy-seed cake and you've got perfection.

Rosemary contributes an ever-so-subtle fragrance to this luxurious cake. Whole-wheat flour blends in seamlessly because its nutty flavor complements the walnuts.

Just like your favorite morning muffin made into an elegant cake. Unlike that bakery muffin, though, you can help yourself to seconds: each serving has just 1 gram saturated fat.

Layers of hazelnut-and-chocolate meringue meld with refreshing raspberry sorbet. This cake should be made the day before serving.

Glazed in tangy caramel, this carrot cake is a beautiful finish to your holiday meal.

This muffin-tin mini cheesecake recipe is an adorable, healthy dessert that's the perfect cute size. If making 2 dozen seems like overkill, the recipe can easily be cut in half. If you avoid gluten, use gluten-free graham crackers to make the crust.