Vanilla Cupcakes with Vanilla Bean Frosting

  • CallenD Posted: 01/16/12
    Worthy of a Special Occasion

    Although Cooking Light used less butter than Mrs. Paula Butter, it wasn't cut enough... so I made the following alterations: 1/2c butter = 5 TBS of butter + 1/4c of 0% fat yogurt (strained). 1c whole buttermilk = 1c reduced-fat buttermilk. Frosting: 1/2 package of reduced fat cream cheese, 1 tsp vanilla, 1.5c conf. sugar, .5c unsweetened cocoa powder, 2 TBS milk. It looks like a lot of alterations, but it really isn't. These cupcakes were SCRUMPTIOUS!

  • BrinaBee Posted: 02/19/12
    Worthy of a Special Occasion

    This is awesome and I even did a couple of things wrong. I wanted to make the red velvet variation but I forgot to put in the coco. So spooned out 4 tbs of batter and mixed in only 1 tablespoon of coco powder. then I mixed it to the rest and then I mixed in the red dye. I love the idea that even when you mess up a good recipe is good no matter what. I would have to say that the only thing I would do different next time is to fold in the egg whites at the very end. The frosting was perfection! I used the cream cheese. Me and my family ate all the frosting off the beaters and bowl.

  • sifullerton Posted: 05/15/12
    Worthy of a Special Occasion

    My cupcake turned out light and airy. I used reduced fat buttermilk but otherwise everything was the same. The reason i gave this 3 stars is because I had issues with the frosting. I ended up having to scrap it all together and start over. I used a cooking light cream cheese frosting instead. They turned out nice but probably over 200 calories.

  • KellyDiff Posted: 04/19/12
    Worthy of a Special Occasion

    I give the cupcake part 5 stars - they are amazing - light, yet moist and flavorful. Definitely a bit on the time consuming side, with the extra step of folding in egg whites, but worth it. Verdict is out on the meringue frosting - it was good, albeit quite sweet. (I think, at the end of the day, I just really love buttercream, and there aren't really any good "light" options to replace it :( But these were a hit for the group I made them for, and pretty amazing for a less-than-200 calorie cupcake!

  • GIRLTROPICAL Posted: 12/15/12
    Worthy of a Special Occasion

    8 ounces is not 2 cups, it is one cup so which is it for this recipe???? read the first ingredient.


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