Healthified Texas Cupcakes

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 180.5
  • Total Fat: 9.8 g
  • Cholesterol: 49.7 mg
  • Sodium: 192.7 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 1.8 g
  • Protein: 3.3 g

View full nutritional breakdown of Healthified Texas Cupcakes calories by ingredient


Introduction

This is a version of Texas Sheet Cake (delicious!) modified to half the usual calories, and put in cupcake form for portion control. This is a version of Texas Sheet Cake (delicious!) modified to half the usual calories, and put in cupcake form for portion control.
Number of Servings: 18

Ingredients

    Ingredients

    * 1/2 cup butter, cubed
    * 1/2 cup water
    * 2 cups all-purpose flour
    * 1-1/2 cups sugar
    * 2 eggs, beaten
    * 1/2 cup reduced-fat sour cream
    * 1/2 cup unsweetened applesauce
    * 1 teaspoon salt
    * 1 teaspoon baking powder
    * 1 teaspoon almond extract
    * 1/4 teaspoon baking soda

    Topping
    * 1 cups whipped cream
    * 1/2 cup low fat plain yogurt
    * 1/2 cup canned peaches, pureed

Directions

Directions

* In a large saucepan, bring butter and water just to a boil. Immediately remove from the heat; stir in the flour, sugar, eggs, sour cream, applesauce, salt, baking powder, extract and baking soda until smooth.
* Pour into cupcake pan coated with cooking spray. Bake at 375° for 15-20 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool on a wire rack for 20 minutes.
* For frosting, whip cream. Gradually fold in yogurt and pureed peaches. Spread on top of each cupcake, top with a raspberry if desired.

Number of Servings: 18

Recipe submitted by SparkPeople user ANABANANA135.