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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 178.9
  • Total Fat: 4.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 27.5 mg
  • Total Carbs: 34.1 g
  • Dietary Fiber: 1.4 g
  • Protein: 1.9 g

View full nutritional breakdown of Low fat, low cal cupcakes: Vegan calories by ingredient
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Low fat, low cal cupcakes: Vegan

Low fat, low cal cupcakes: Vegan


Cupcakes around 180 calories each. Not too bad. Cupcakes around 180 calories each. Not too bad.
Number of Servings: 12


    .5 cup soy yogurt
    2/3 cup soy milk
    1/4 cup applesauce
    3 tablespoons canola oil
    3/4 cup sugar
    1.5 teaspoons vanilla extract
    1.25 cup cake flour
    2 tablespoons cornstarch
    3/4 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt

    1 cup powdered sugar
    3 teaspoons soy milk
    1/2 cup spreadable fruit
    1 cup fresh fruit


In a large bowl mix yogurt, soy milk, applesauce, oil, sugar and vanilla. Sift in flour, 2 tablespoons corn starch, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt and mix by hand. Do not overmix. Fill cupcake liners and bake 22 minutes at 350.

When cool, top with spreadable fruit.

Icing: Mix powdered sugar with soy milk until a thick "batter." Drizzle over the top of the cupcakes. Add raspberries to the top of the fruit, drizzle more powdered sugar mix.

Makes 12.

Number of Servings: 12

Recipe submitted by SparkPeople user SISTERMARYERIS.

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Member Ratings For This Recipe

  • I used splenda for sugar. - 10/21/13

    Was this review helpful?   yes  No
  • I haven't tried these yet; but in general I love vegan baked goods.
    What makes me laugh about this recipe is that there is a banner directly under it that says 'Add and Easy Pork Tenderloin Main Course' Odd juxtapositioning there. - 1/13/13

    Was this review helpful?   yes  No