chocolate chip spiced cupcakes
- Number of Servings: 12
Ingredients
Preheat oven to 325ºF. Prepare a 12-whole cupcake tin with paper liners.
In a large bowl, combine both flours, baking powder, baking soda, allspice, cloves, ginger, nutmeg and salt; mix well to combine.
With an electric mixer, in a large bowl, beat sugar and egg until fluffy. Add sour cream and applesauce; beat again. Add about 1/3 of flour mixture and 1/4 cup of milk; mix to combine. Continue alternating flour mixture and milk until all ingredients are combined; fold in all but 1 tablespoon of chocolate chips. Pour batter into prepared tin, about 2/3 to 3/4 full each; sprinkle a few chips over each cupcake. Bake until a toothpick inserted in center of a cupcake comes out clean, about 27 to 32 minutes. Cool in pan for 5 minutes and then move to a wire rack to cool more. Yields 1 cupcake per serving.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user SHELBYSHEA24.
1 1/3 cup(s) whole wheat flour 2/3 cup(s) all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp ground allspice 1/2 tsp ground cloves 1/4 tsp ground ginger 1/4 tsp freshly grated nutmeg 1/4 tsp table salt 2/3 cup(s) splenda (sugar 1 large egg(s) 1/2 cup(s) greek yogurt (reduced-fat sour cream 1/2 cup(s) unsweetened applesauce 3/4 cup(s) fat free skim milk, divided 1/2 cup(s) mini chocolate chips, divided
Preheat oven to 325ºF. Prepare a 12-whole cupcake tin with paper liners.
In a large bowl, combine both flours, baking powder, baking soda, allspice, cloves, ginger, nutmeg and salt; mix well to combine.
With an electric mixer, in a large bowl, beat sugar and egg until fluffy. Add sour cream and applesauce; beat again. Add about 1/3 of flour mixture and 1/4 cup of milk; mix to combine. Continue alternating flour mixture and milk until all ingredients are combined; fold in all but 1 tablespoon of chocolate chips. Pour batter into prepared tin, about 2/3 to 3/4 full each; sprinkle a few chips over each cupcake. Bake until a toothpick inserted in center of a cupcake comes out clean, about 27 to 32 minutes. Cool in pan for 5 minutes and then move to a wire rack to cool more. Yields 1 cupcake per serving.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user SHELBYSHEA24.
Nutritional Info Amount Per Serving
- Calories: 137.0
- Total Fat: 3.4 g
- Cholesterol: 15.8 mg
- Sodium: 16.0 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 1.9 g
- Protein: 4.4 g
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