87 calorie strawberry cupcakes

Name: 87 calorie strawberry cupcakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 large egg; 40 g stevia*; 75 g 0% fat yogurt; 100 g fresh strawberries; ½ tsp vanilla extract; 65 g plain/all-purpose flour; 1 tsp baking powder; sprinkle of salt optional; 150 g Philadelphia lighest; 2 tbsp 0 calorie powdered sweetener; 1 tsp vanilla extract; 30 g strawberry puree

6 steps

Prep:10minCook:15min

I’m calling all strawberry dessert obsessed girlies to stand – strawberry cupcakes are on the menu! These low calorie strawberry cupcakes are the perfect spring and summertime sweet treat for weight loss. These cupcakes have a light, fluffy and super soft sponge topped with silky smooth strawberry cream cheese frosting!

Updated at: Sun, 28 Jul 2024 13:59:39 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories94.3 kcal (5%)

Total Fat1.6 g (2%)

Carbs24.4 g (9%)

Sugars3.4 g (4%)

Protein5.4 g (11%)

Sodium170 mg (9%)

Fiber0.8 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1egg

large

40gstevia

75g0% fat yogurt

100gfresh strawberries

½ tspvanilla extract

65gplain flour

/all-purpose

1 tspbaking powder

salt

optional

Frosting:

150gphiladelphia lightest

2 Tbsp0 calorie powdered sweetener

1 tspvanilla extract

30gstrawberry puree

Instructions

Step 1

Pre-heat oven to 180ºC (356ºF). Prepare a 6-count muffin tray with 6 cupcake liners and set aside.

Step 2

Make the strawberry puree by mashing the strawberries until it has been pureed. You can speed up the process by blending the strawberries until smooth and pureed. Set aside.

Step 3

Beat the eggs and stevia until light and fluffy. Add the yogurt, 70g of the strawberry puree, and vanilla and mix until well combined. Whisk in the flour and baking powder until smooth and lump-free.

Step 4

Divide the batter equally between the 6 cupcake liners filling them about 3/4 of the way and bake for 14-17 minutes or until a toothpick inserted into the centre of the cupcakes comes out clean. Cool completely on a wire rack.

Step 5

Make the frosting by whisking together the cream cheese, 0 calorie powdered sugar, the remaining 30g of strawberry puree and vanilla until smooth. Transfer to a piping bag fitted with a nozzle.

Step 6

Frost the cooled cupcakes and garnish with dried strawberries before tucking in and enjoying!