Vanilla Cupcakes

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 205.1
  • Total Fat: 3.0 g
  • Cholesterol: 35.4 mg
  • Sodium: 292.9 mg
  • Total Carbs: 41.1 g
  • Dietary Fiber: 1.1 g
  • Protein: 4.6 g

View full nutritional breakdown of Vanilla Cupcakes calories by ingredient
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From Cook Yourself Thin From Cook Yourself Thin
Number of Servings: 12


    3 Lg. Egg Whites
    1 C. Sugar
    Pinch Salt
    3/4 tsp. vanilla extract
    1/2 lemon, finely grated zest

    1 1/4 c. all-purpose flour
    1/2 finely ground almonds
    1 1/2 tsp. baking powder
    1/4 tsp. Salt
    2 Lg. eggs
    3/4 C. sugar
    2 tsps. vanilla
    1 1/4 cups. peeled zucchini, finely grated.


Preheat oven to 350.

Make Frosting:
1) Combine egg whites, sugar, salt, and vanilla in a heat proof bowl set over (not in) a pan of simmering water. Stir continuously until sugar is melted (1-2 min.)
2) Remove bowl from heat. Beat on high until mixture is entirely cooled, golssy, and stiff (about 7 min.) blend in the lemon zest until smooth. Let frosting set and cool in refrigerator (at least 30 min.) while making cupcakes.

To Make Cupcakes:
1) Arrange a rack in teh cnet of the oven. Line a 12- muffin pan with cupcake liners.
2) In a bowl whisk together the flour, almonds and baking powder, set aside. In another bowl beat the eggs, sugar, salt, and vanilla with a mixer until thick and light colored, about 4 minutes. Beat in the zucchini on low speed until fully incorporated.
3) Add the dry ingredients and beat on low speed until flully incorporated, scraping down the bowl once with a spatula during beating. Use a 1/3 cup. measure to spoon into the muffin cups.
4) Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes, turning the pan midway through bakng. Transfer cupcakes out onto a wire rack and cool completely before icing with the chilled frosting

Number of Servings: 12

Recipe submitted by SparkPeople user CBRYTEACH.

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