Reduced-Sugar Cupcakes

Reduced-Sugar Cupcakes
Servings: 12 Yield: 18 cupcakes Bake 350°F 25 mins

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup wheat germ
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ginger
  • 3/4 cup buttermilk
  • 1 cup unsweetened applesauce
  • 1/2 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1 large egg

Make It

1. Heat oven to 350 degrees F. Line 18 muffin cups with baking liners. In a bowl, combine flour, wheat germ, baking soda, cinnamon, baking powder, and ginger. Combine buttermilk and applesauce in a measuring cup. In a large bowl, with electric mixer on medium, beat butter and sugar until fluffy. Add egg and beat. Alternate adding flour mixture with buttermilk mixture.

2. Pour batter into baking liners, and bake 25 minutes, or until toothpick inserted in center of a cupcake comes out clean.

Cream Cheese Frosting

Ingredients

  • 8 ounces cream cheese, softened
  • 8 ounces unsalted butter, softened
  • 3 tablespoons Splenda sugar substitute
  • Pink icing color
  • Chocolate chips
  • Chocolate tubed frosting

Make It

1. In a bowl, mix together cream cheese, butter, and Splenda until smooth. Tint dark pink; frost cooled cupcakes. Use chocolate chips for eyes and tubed frosting for smiles on cupcakes.