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Skinny Vanilla Cupcakes

These Skinny Vanilla Cupcake are a skinny version of a classic easy vanilla cupcake recipe!  They are fluffy, perfectly sweet, and irresistibly good!

Servings: Makes 16 cupcakes

 GREEN/BLUE/PURPLE: 2 smartpoints per cupcake if using a zero point Confectioners Sweetener for the vanilla frosting or 4 smartpoints per cupcake if using regular confectioners sugar for the vanilla frosting or 1 Tbsp of Pillsbury sugar free vanilla frosting per cupcake 

What ingredients do I need to make these Skinny Vanilla Cupcakes?

  • All Purpose Flour: Measuring the flour in this recipe is key! Adding too much flour can be the most common mistake when making cupcakes. I included the weight of the flour and I recommend weighting the flour for best results. The best way to measure flour is by using a food scale. Click HERE to check out my favorite food scale.  Gluten-free? Just substitute the all purpose flour for gluten free all purpose flour. Point value may vary depending on the brand you use. 
  • Zero point white granulated sugar– I like and recommend using Lakanto Monkfruit Classic or Baking Sweetener
  • Baking powder
  • Salt
  • Cornstarch: the cornstarch mixed with all purpose flour creates cake flour. Cake flour has a lower protein content than all-purpose flour, which means there is going to be less gluten development batter and the batter is able to retain more moisture. Can I omit the cornstarch? Yes, but keep in mind…the cupcakes will be slightly more dense, but they will bake well. Be sure to replace the amount of cornstarch with additional flour of the same amount.
  • Skim or unsweetened almond milk: room temperature 
  • Non fat plain or Greek yogurt: room temperature 
  • Unsweetened applesauce sauce:room temperature 
  • Vanilla extract- be sure to use pure vanilla extract. It makes all the difference. 
  • Egg whites, room temperature- using JUST egg whites ensures that the batter stays white instead of “yellow” that the yolks carry. 

     

What sweetener do you recommend using for these cupcakes?

I recommend Lakanto Monkfruit Sweetener!

Why? Because it is the BEST TASTING sweetener on the market, has zero net carbs, zero glycemic, and zero calories!! Seriously, how could you ask for anything more? 

Why is Lakanto monk fruit the best?

Well, because life can be sweeter without sugar and:

    • It’s considered a modern-day superfood.
    • Historically, monk fruit has been used as an ancient medicine, a healing herb in Eastern medicine.
    • Replaces sugar with a natural, healthy option but tastes just like sugar.
    • Ease of use – use it in place of sugar in any of your favorite recipes, or even just in tea and coffee. The full line of Lakanto sweeteners provides a variety of flavors and textures for baking and cooking.
    • Lakanto monk fruit sweeteners do not raise blood sugar and do not raise plasma or glucose insulin levels.
    • It has zero net carbs, zero glycemic, and zero calories.
    • Last but not least….it’s simple to find and buy online! 

Where can I purchase Lankanto Monkfruit Baking or Classic Sweetener and Products?

You can purchase Lakanto monk fruit products online HERE.

SAVE 20% on all non-sale items when you use promo code: Pound20 at checkout

What are the biggest mistakes when making cupcakes?

The biggest mistake when it comes to baking muffins or cupcakes is NOT following the recipe precisely. If the texture is too dense and not fluffy- than these are a few reasons that would cause that to happen:

  • You’re not measuring the ingredients with precision
  • You’re using cold eggs, applesauce, almond milk and/or yogurt
  • You’re using expired ingredients- like baking powder or cornstarch
  • You’re using the wrong kind of flour- be sure to use all purpose flour and not self rising flour
  • You may have over-baked them

How do I make these Skinny Vanilla Cupcakes?

Preheat oven to 350 degrees.

Line a 12-cup muffin pan with cupcake liners. Line a second pan with 4 liners – this recipe makes about 16 cupcakes.

Set aside.

In a large mixing bowl combine flour, sugar sweetener, cornstarch, salt, and baking powder.

Whisk to combine. Set aside. 

In a separate medium size mixing bowl combine ROOM TEMPERATURE skim milk, vanilla extract, non fat plain yogurt, unsweetened applesauce, and egg whites.

Room temperature ingredients are easy to mix, giving a smooth batter that will result in fluffy, moist cupcakes

Mix until well combined. 

 Gradually add the wet ingredients to the dry ingredients and using a hand mixer, beat until well combined.

If needed, scrape down the sides of the bowl. 

TIP: If your cupcake batter is poorly combined, you’ll be left with dense cupcakes.

Fill the cupcake liners ABOUT half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs.

Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling. 

Let the cupcakes cool for at least 10 minutes before frosting. 

Use 1 tablespoons per cupcake to frost the top of each cupcake and smooth with a knife

or transfer frosting to a piping bag and frost the cooled cupcakes.

Garnish each cupcake with a sprinkles.

Cupcakes Ingredients:

  • 1 and 2/3 cups (213g) all purpose flour- *spoon and level or weigh the flour 
  • 1 cup zero point white granulated sugar – I use LAKANTO POWDERED MONK FRUIT CLASSIC OR BAKING SWEETENER)
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup cornstarch
  • 1/2 cup skim or unsweetened almond milk, room temperature 
  • 1/2 cup non fat plain or Greek yogurt, room temperature 
  • 1/4 cup unsweetened applesauce sauce, room temperature 
  • 1 Tbsp pure vanilla extract
  • 3 egg whites, room temperature 
  • Sprinkles, if desired

Frosting Ingredients:

  • 1/4 cup light butter-I use Land O’ Lakes light butter made with canola oil, softened 
  • 1-2 Tbsp skim or unsweetened almond milk 
  • 1/2 tsp vanilla extract
  • 1 cup zero point confectioners sweetener – Lakanto Monkfruit Powdered Sugar Sweetener or Swerve confectioners sweetener
    or regular powdered  (I like to use regular powdered/confectioners sugar for the frosting due to the cooling effect that the sweetener can have when not baked)

Directions:

  1. Preheat oven to 350 degrees.
  2. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 4 liners – this recipe makes about 16 cupcakes. Set aside.
  3. In a large mixing bowl combine flour, sugar sweetener, cornstarch, salt, and baking powder. Whisk to combine. Set aside. 
  4. In a separate medium size mixing bowl combine skim milk, vanilla extract, non fat plain yogurt, unsweetened applesauce, and egg whites. Mix until well combined. 
  5.  Gradually add the wet ingredients to the dry ingredients and using a hand mixer, beat until well combined. If needed, scrape down the sides of the bowl. 
  6. Fill the cupcake liners ABOUT half way and bake for 15-18 minutes, or until a toothpick comes out with a few moist crumbs.
  7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling. 
  8. Let the cupcakes cool for at least 10 minutes on cooling rack before frosting. 
  9. Use about 1 tablespoon per cupcake to frost the top of each cupcake and smooth with a knife or transfer frosting to a piping bag and frost the cooled cupcakes. (I like the Wilton #12 tip for these cupcakes)
  10. Garnish each cupcake with sprinkles, if desired. 

To make the frosting: 

  1. Add light butter to a large mixer bowl and beat until smooth.
  2. Gently pour in the powdered sugar and mix until smooth and well combined.
  3. Add vanilla extract and 1-2 tablespoons of skim milk (start with 1 Tbsp and add more to thin out frosting, if needed). Mix until well combined.
  4. Smooth the frosting over cupcakes with a knife or transfer frosting to a piping bag and frost the cooled cupcakes.
  5. Garnish with sprinkles, if desired.

     

Servings: Makes 16 cupcakes

 GREEN/BLUE/PURPLE: 2 smartpoints per cupcake if using a zero point Confectioners Sweetener for the vanilla frosting or 4 smartpoints per cupcake if using regular confectioners sugar for the vanilla frosting or 1 Tbsp of Pillsbury sugar free vanilla frosting per cupcake 

 

Author Notes:

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.  These are best eaten at room temperature.
  • It’s best to allow these cupcakes to cool completely before removing them from the paper liners. The may have a tendency to stick if they are removed before they have cooled completely. 
  • You can wrap and freeze unfrosted cupcakes for up to two months in the freezer. 
Yield: 16

Skinny Vanilla Cupcakes

Skinny Vanilla Cupcakes

These Skinny Vanilla Cupcake are a skinny version of a classic easy vanilla cupcake recipe!  They are fluffy, perfectly sweet, and irresistibly good!  

Author: thepounddropper.com

Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 30 minutes

Ingredients

Cupcakes Ingredients:

  • 1 and 2/3 cups (213g) all purpose flour-spoon and level or weigh the four
  • 1 cup zero point white granulated sugar
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 1/2 cup skim or unsweetened almond milk, room temperature 
  • 1/2 cup non fat plain or Greek yogurt, room temperature 
  • 1 Tbsp pure vanilla extract
  • 1/4 cup unsweetened applesauce sauce, room temperature 
  • 3 egg whites, room temperature 
  • Sprinkles, if desired

Frosting Ingredients:

  • 1/4 cup light butter-I use Land O’ Lakes light butter made with canola oil, softened 
  • 1-2 Tbsp skim milk or unsweetened almond milk 
  • 1 cup zero point confectioners sweetener or regular confectioners sugar 
  • 1/2 tsp vanilla extract

Instructions

    1. Preheat oven to 350 degrees.
    2. Spray or line a 12-cup muffin pan with non stick cooking spray or cupcake liners. Spray or line a second pan with non stick cooking spray or 4 liners – this recipe makes about 16 cupcakes. Set aside.
    3. In a large mixing bowl combine flour (be to spoon and level or weigh the flour), sugar sweetener, cornstarch, salt, and baking powder. Whisk to combine. Set aside.
    4. In a separate medium size mixing bowl combine skim milk, vanilla extract, non fat plain yogurt, unsweetened applesauce, and egg whites. Mix until well combined.
    5. Gradually add the wet ingredients to the dry ingredients and using a hand mixer, beat until well combined. If needed, scrape down the sides of the bowl.
    6. Fill the cupcake liners ABOUT half way and bake for 15-18 minutes, or until a toothpick comes out with a few moist crumbs.
    7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
    8. Let the cupcakes cool for at least 10 minutes on cooling rack before frosting.
    9. Use about 1 tablespoon per cupcake to frost the top of each cupcake and smooth with a knife or transfer frosting to a piping bag and frost the cooled cupcakes. (I like the Wilton #12 tip for these cupcakes)
    10. Garnish each cupcake with sprinkles, if desired. 

    To make the frosting: 

    Add light butter to a large mixer bowl and beat until smooth.
    Gently pour in the powdered sugar and mix until smooth and well combined.
    Add vanilla extract and 1-2 tablespoons of skim milk to the frosting ( start with 1 Tbsp of milk and add more to thin out frosting, if needed). Mix until well combined.
    Smooth the frosting over cupcakes with a knife or transfer frosting to a piping bag and frost the cooled cupcakes.
    Garnish with sprinkles, if desired.

    Servings: Makes 16 cupcakes 

    GREEN/BLUE/PURPLE: 2 smart points per cupcake if using a zero point Confectioners Sweetener for the vanilla frosting

    GREEN/BLUE/PURPLE: 4 smart per cupcake if using regular confectioners sugar or 1 Tbsp of Pillsbury sugar free vanilla frosting per cupcake 

Notes

    • You can substitute the homemade frosting altogether and use Pillsbury Vanillla Sugar Free Frosting.
    • It’s best to allow these cupcakes to cool completely before removing them from the paper liners. The may have a tendency to stick if they are removed before they have cooled completely.
    • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.  These are best eaten at room temperature.
    • You can wrap and freeze unfrosted cupcakes for up to two months in the freezer.
    • Let the cupcakes completely cool before removing them from the paper liners, the cupcakes tend to stick to the liners if they haven’t completely cooled.
    • If your cupcake batter is poorly combined, you'll be left with dense cupcakes. Room temperature ingredients are easy to mix, giving a smooth batter that will result in fluffy, moist cupcakes.

    What are the biggest mistakes when making cupcakes?

    The biggest mistake when it comes to baking muffins or cupcakes is NOT following the recipe precisely. If the texture is too dense and not fluffy- than these are a few reasons that would cause that to happen:

    You're not measuring the ingredients with precision
    You're using cold eggs, applesauce, almond milk and yogurt
    You're using expired ingredients- like baking powder or cornstarch
    You're using the wrong kind of flour- be sure to use all purpose flour and not self rising flour
    You may have over-baked them

Nutrition Information:

Yield:

16

Amount Per Serving: Calories: 97Total Fat: 2gSaturated Fat: 0gCholesterol: 0mgSodium: 114mgCarbohydrates: 14gNet Carbohydrates: 13gFiber: 1gSugar: 1gProtein: 5g

low fat cupcake recipe – Bnr.Co

Friday 13th of August 2021

[…] Skinny Vanilla Cupcakes – Pound Dropper […]

Viv

Saturday 13th of February 2021

Easy to make unfortunately stuck to the paper really bad. Had high hopes

Lindsay Kehl

Sunday 14th of February 2021

Hi Viv

Thanks for your comment-because these cupcakes do not contain oil-the cupcakes need to completely cool before removing them from the paper liner. If you wanted, these can be made without the liners by spraying the muffin tin with non stick cooking spray, as another option,

Tammy

Friday 12th of February 2021

Is there a substitution for the yogurt?

LORI WILLIAMS

Friday 12th of February 2021

can we use in a cake pan, do you think there is enough batter?

Lindsay Kehl

Sunday 14th of February 2021

HI Lori

Yes, I recommenced using a 8x8 or 9x9 cake pan that would work well.

Thank you!

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