It’s Friday and I am in the mood for cupcakes. While over indulgence is bad for the backside  a little treat from time to time can be just what the doctor ordered. Although these cupcakes are definitely not carb-free,  (one actually includes mash potatoes) there is a healthy twist applied to each of the recipes. I promise.  Individually, these cupcakes contain only half the fat and sugar as compared to the store bought cake mix and frosting.  You could actually eat two without feeling guilty.  Go forth and bake.

Chocolate Cherry Cupcakes – The chopped cherries keep the cake super moist without having to add extra oil

Classic Vanilla Cupcakes with Chocolate Frosting – Butter is substituted with applesauce to significantly reduce the fat

Blueberry Cupcakes – The lowest calorie cake of the three plus the added bonus of antioxidants

Note: All of the recipes include whole-wheat pastry flour that can be found in the natural foods section at the grocery store.

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Written by Lea Barlow • Leave a comment