Looking for diet cupcake recipes?

diet coke is terrible for you!! don't do it!
i don't know any healthy cupcake recipes, but I've heard that substituting oil for applesauce is good (thank you cupcake wars)

Use the search feature for 'peanut butter cupcakes' ... they looked amazing! and had all the nutritional info

Curtis Stone did these on the Biggest Loser. I haven't tried them yet though..100 calories each

http://www.examiner.com/weight-loss-in-national/curtis-stone-biggest-loser-raspberry-cupcake-recipe

Sweet Light Angel Food Cupcakes with Meringue Icing
Adapted from the Kitchn
Servings: 12 • Serving Size: 1 • Sodium: 107.3 mg • Old Points: 2 pts • Points+: 3 pts*
Calories: 122 • Fat: 0 g • Protein: 3.8 g • Carb: 26.6 g • Fiber: 0 g • Sugar: 21.5 g

* 1/2 cup confectioners sugar
* 2/3 cup cake flour, sifted
* 1/4 teaspoon salt
* 8 egg whites from large egg whites, at room temperature
* 1/4 cup water
* 1 tsp vanilla extract
* 1/4 tsp cream of tartar
* 1/2 cup granulated sugar


Heat the oven to 325°F. Lightly grease a muffin tin with baking spray or line tin with cupcake liners.

In a medium bowl whisk together the confectioner's sugar, cake flour, and salt.
In a large bowl mix the egg whites, water, vanilla extract, and cream of tartar.

Using an electric mixer or stand mixer, mix on low speed a few minutes until foamy, then turn the speed to medium and slowly add the granulated sugar in 1 tablespoon increments, very gradually over a period of three to four minutes. When all the sugar has been added, turn the speed to high and beat for an additional three to five minutes, or until the mixture forms medium peaks. Don't beat until the mixture is extremely glossy and stiff; it should be modestly glossy, but the very tips of the peaks formed when you dip your finger in should flop over just a bit.

Add the dry ingredients in two installments; sift the dry ingredients through a fine mesh strainer, tapping them through and into the egg whites. Fold carefully, do not over mix. Fold in the second half of the dry ingredients.

Spoon the batter into the prepared baking pan. Bake for 18 minutes or until the tops are slightly golden. Remove from the oven and cool completely before removing and icing.

without icing 2 points + or 87 calories.

Pink Meringue Icing

* 2 egg whites from large eggs, at room temperature
* 1 teaspoon vanilla
* 1/4 cup water
* 1/2 cup sugar
* pinch salt
* 1 - 2 drops pink food coloring


Place the egg whites with the vanilla in the clean bowl of a stand mixer.

In a small, high-sided saucepan, whisk the water and sugar together. Bring to a boil over medium-high heat and cook for four to eight minutes, or until the syrup reaches 234°F on a candy thermometer.

While the sugar syrup is boiling, whip the egg whites on low speed until they form foamy peaks. When the syrup has reached the correct temperature, slowly drizzle it into the egg whites, turning the speed to medium-high as you do so. Continue to whip until the egg whites form stiff, glossy peaks.

Beat in the salt and food coloring until the mixture is an even, consistent shade of pink.

Fill a piping bag and frost cupcakes.

One box of devil's food cake mix (I try to get the low sugar kind)
One 15 oz can of pumpkin

Mix the cake mix and pumpkin well. Scoop into paper liners. Bake for 15-20 minutes in an oven that has been preheated to 400 degrees.

For a bit more indulgence, you can add a few mini semi sweet chocolate chips (though these are plenty good without them).