Vanilla Cupcakes Directions:
-
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
-
In a bowl, whisk together the all-purpose flour, baking powder, and salt.
-
In another bowl, beat the light butter substitute and unsweetened applesauce together until well combined.
-
Add the granulated sugar substitute and continue to mix until light and fluffy.
-
Mix in the eggs one at a time, then add the vanilla extract.
-
Gradually add the dry ingredients to the wet mixture, alternating with the skim milk, mixing until just combined.
-
Divide the batter evenly among the cupcake liners, filling each about ¾ full.
-
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
-
Allow the cupcakes to cool in the pan for a few minutes, then transfer to a wire rack to cool completely before serving.
WW Points Calculation:
All-purpose flour (1½ cups): 18 points
Light butter substitute (¼ cup): 10 points
Unsweetened applesauce (¼ cup): 0 points
Granulated sugar substitute (¾ cup): 0 points
Eggs (2 large): 0 points
Skim milk (½ cup): 2 points
Vanilla extract and baking powder: 0 points
Total Points: 30
Servings: 12 cupcakes
Per Serving: 2.5 points
Nutrition Information:
Calories: Approximately 90 kcal
Fat: Approximately 3 g
Protein: Approximately 3 g
Carbohydrates: Approximately 14 g
Sugar: Approximately 1 g
Sodium: Approximately 100 mg
I'm waiting for your comments! Enjoy!
