Any recipes for making healthy cupcakes?

Any recipes for making healthy cupcakes? Like low fat, etc. Thanks.Any recipes for making healthy cupcakes?
Low Fat Low Calorie Devil's Food Cupcakes (from a mix)]


18 1/4 ounces devil's food cake mix


6 large egg whites


2 (2 1/4 ounce) jars pureed carrot baby food


1 1/3 cups water


1 1/4 teaspoons instant coffee granules


Frosting


4 ounces light cream cheese (neufchatel cheese)


3 tablespoons confectioners' sugar


2 tablespoons skim milk


1/2 teaspoon vanilla


1 cup Cool Whip Free, thawed





Stir together the cake mix, egg whites, carrots, water, and coffee. Using an electric mixer, beat on low speed for 30 seconds to blend slightly. Increase the speed to medium and beat for 2 minutes. Spoon the batter into 24 muffin cups that have been sprayed with nonstick spray. Bake for 20 minutes at 325 or until toothpick inserted in center comes out clean. Put the pans on cooling racks and let stand for 15 minutes. Remove cupcakes from pans and allow to cool. In a medium mixing bowl, combine cream cheese, confectioner's sugar, milk, and vanilla. Using an electric mixer, beat on medium speed until smooth. Using a rubber spatula, fold in the Cool Whip. Cover and refrigerate until needed. Top each cupcake with 1 tablespoon topping.





Fruity Vanilla Cupcakes


2 egg whites


2 cups granulated sugar


2 cups flour


2 teaspoons baking soda


1 (20 ounce) can crushed pineapple (if you don't have crushed, sliced works fine)


1 teaspoon vanilla extract





Heat the oven to 350 degrees F. Line cupcake pan with liners and grease. Beat eggs and sugar together well (the recipe says with an electric mixer, but I just beat the heck out of it with a wire whisk). mix in the flour and baking soda. If the pineapple is not pre-crushed use your wire whisk to press down into the can over and over again until the pineapple is in small chunks. Then add the whole can (juice and all) to the mixture and vanilla; stir well. Pour into liners and place in oven. Cooking time really depends on your oven. Check them every couple minutes until lightly browning on the tops.





2 large egg whites, room temperature


8 ounces fat-free cream cheese, room temperature


1/3 cup sugar


1/2 teaspoon vanilla extract


1 ounce chocolate chips


CUPCAKE BATTER


1 1/2 cups flour


1/4 cup cocoa powder


1/2 teaspoon salt


1 teaspoon baking soda


1 teaspoon baking powder


1 cup sugar


1 cup water


1/2 cup nonfat yogurt


1 teaspoon vanilla extract


vegetable oil cooking spray





Begin preheating the oven to 350 degrees. In the small bowl of an electric mixer beat the egg whites until foamy, add the cream cheese, sugar and vanilla extract. Blend until smooth. Stir in the choclate chips. Set aside. Into a medium bowl whisk or stir together the flour, cocoa, salt, baking soda and baking powder until well combined, about 15-20 seconds. In a large bowl whisk together the sugar, water, yogurt and vanilla until the sugar has dissolved, about 30 seconds. Add the dry ingredients and stir and whisk until the dry ingredients are just moistened, about 20 seconds. Lightly spray the inside of 20 foil cupcake cups with the vegetable oil. Fill each cup about half-full of batter. Top each with 1 tablespoon of the filling. Dust each cupcake top with 1/4+ teaspoon of the pecans. Bake for 25-28 minutes or until the top springs back when gently pressed. Remove from the oven and cool.





Enjoy!Any recipes for making healthy cupcakes?
check out http://www.highclassrecipes.com





They have some great recipes.
Skinnybaker's Healthy Chocolate Cupcakes


2 cups flour


1 1/2 teaspoons baking soda


1 teaspoon salt


1 cup semi-sweet chocolate chips


3/4 cup applesauce


1/4 cup margarine (softened)


1 cup Splenda granular


1/4 cup sugar


1/4 cup brown sugar


3 egg whites


3/4 cup skim milk


1 teaspoon vanilla extract


Preheat oven 350 degrees. Place cupcake lining in pans.


Sift flour, baking soda, and salt. Set aside. Melt semisweet chocolate chips in double boiler. Let cool slightly. Cream butter, applesauce, splenda, sugar, brown sugar, and eggwhites. Add melted chocolate chips. Mix well. Add flour mixuture, vanilla ext., and milk. Pour in cupcake cases and bake for 25-35 minutes or do toothpick test to see if done.


You can frost these cupcakes with whatever frosting you prefer. I suggest leaving the frosting out and serving it with some fat free cool whip -- Yumm!





Fat Free Chocolate Cup Cakes


Ingredients:


1 Small Jello cook and serve chocolate pudding


1/2 cup Non-fat dry milk powder


1 tablespoon Unsweetened Hershey's cocoa


1/2 cup Sugar


1 cup Self-rising flour


4 Egg whites -- beat with


1 pinch Salt in 1-1/2 qt bowl


1 teaspoon Vanilla


4 ounces Applesauce


1/4 teaspoon Baking soda


Directions:


In medium mixing bowl combine jello powder, dry milk, cocoa, sugar and flour. Set aside. With electric mixer, beat alternately into the egg white mixture a cup at a time with the vanilla, applesauce and baking soda, which have been mixed together. Beat 2 minutes after last addition.





Bluberry Muffins


1 1/2 cups self-raising flour


1 cup wholemeal self-rising flour


1 teaspoon mixed spice


3/4 cup brown sugar (or Splenda)


1 cup buttermilk


1/2 cup low-fat plain yogurt


2 eggs or 4 egg whites


2 tablespoons vegetable oil


2 cups frozen mixed berries


Preheat oven to 180掳C.


Prepare muffin tin. Sift flours and spice. Stir in sugar.


Make well in centre. Place buttermilk, yoghurt, eggs and oil in large jug. Mix well. Pour into flour mixture, stir with wooden spoon until just combined. Spoon into muffin pan and bake for 20 minutes.





OO
Servings: 12





Ingredients:


1 1/2 c All-purpose flour


1/2 c Sugar


1/4 c Unsweetened cocoa


1 t Baking soda


1/2 ts Salt


1/2 c Unsweetened orange juice


1/3 c Water


3 tb Vegetable oil


1 tb White vinegar


1 t Vanilla extract


1/3 c Semi-sweet chocolate mini-


. morsels


1 tb Powdered sugar





Directions:


Combine flour, sugar, cocoa, baking soda, and salt in a large bowl; make a well in center of mixture. Combine juice and next 4 ingredients; add to dry ingredients, stirring mixture just until moistened. Fold in chocolate mini-morsels. Spoon into foil- or paper-lined muffin pans, filling two-thirds full. Bake at 375 degrees for 12 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately; cool on a wire rack. Sprinkle with powdered sugar. (29% of calories from fat.) CALORIES 156; FAT 5g; SODIUM 167mg; CHOLESTEROL 1mg





OR








4 oz. semi-sweet chocolate


1/3 c. unsweetened cocoa powder


3/4 c. sugar


1/2 c. fat-free evaporated milk


2 large egg yolks (okay, not low in cholesterol, sorry!)


1/2 t. vanilla extract


3 large egg whites, room temperature


1/4 c. all-purpose flour


1/2 t. baking powder





Raspberries











Directions:





Preheat oven to 350 degrees and line muffin pan with foil liners.


Melt chocolate in large bowl, microwave on high for 2 minutes, stir until smooth. In small saucepan, whisk together cocoa and 1/2 c. of the sugar (set aside the remaining 1/4 cup). Whisk in the milk and cook for two minutes over medium heat, constantly, until smooth. Stir the cocoa mixture into the melted chocolate, then add the 2 egg yolks and vanilla. Beat the 3 egg whites in large bowl until foamy, then gradually beat in the remaining 1/4 c. sugar. Set speed on high and beat just until stiff. Fold egg whites into the chocolate mixture 1/3 at a time. Fold in flour and baking powder. Fill muffin cup with the chocolate batter and bake for 20 minutes, or until toothpick inserted into the center comes out clean. Cool and top each cupcake with a few raspberries.