Low cal vegan cupcakes

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 70.8
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 390.5 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 3.4 g
  • Protein: 3.2 g

View full nutritional breakdown of Low cal vegan cupcakes calories by ingredient
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Number of Servings: 18


    Cake batter
    Baking Powder, 3 tsp
    Baking Soda, 3 tsp
    Salt, .5 tsp
    Cinnamon, ground, 1 tbsp
    Ginger, ground, .5 tsp
    Pepper, black, .5 tsp
    Vanilla Extract, 1 tsp
    Splenda Granular, 1.25 cup
    Applesauce, unsweetened, 1 cup
    Ener-G Egg-Free Egg Replacer, 6 tsp
    Pumpkin, canned, without salt, 15 oz can
    Nutmeg, ground, .5 tsp
    Fiber One Cereal, 0.75 cup
    *Whole Wheat Flour, 1.25 cup

    Mori-Nu, Tofu, silken, lite firm, 1 pound
    *Lemon Juice, 1 fl oz
    SweetLeaf Stevia Plus, 2 servings
    Motts Natural Unsweetened Applesauce (no sugar added), 1/2 cup


Preheat oven to 350. Blend the dry ingredients and the spices. Separately, blend the wet ingredients. Fill 18 cupcake papers and spray them with a nonstick spray. Add the wets to the dry ingredients, taking care not to overmix. Ladle into the papers and bake 20 minutes.

Frost with:
tofu, mixed with lemon juice, stevia with fiber, and applesauce, mixed in a blender or food processor and chilled.

Nutrition information includes frosting. Lower without it, but both with and without frosting is 1 WW point a cupcake.

Number of Servings: 18

Recipe submitted by SparkPeople user AFRICAPARISH.

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