Vanilla Cupcakes w/ Raspberry Cream Cheese Frosting

Yum!!  This recipe was on Biggest Loser and we thought we would give it a try.  (Actually, I immediately had to go out to the store and buy raspberries so we could try it…)   They’re made with egg whites, whole wheat flour and no sugar – just a little honey.  Here’s the recipe:

5 egg whites
Pinch of salt
3 tablespoons honey
2 teaspoons vanilla extract
1/4 cup nonfat Greek yogurt
1/2 cup whole wheat flour
1 teaspoon baking powder

For raspberry frosting:
1 cup nonfat cream cheese, at room temp
1 cup fresh raspberries
Fresh raspberries to garnish


  • Preheat the oven to 325F.
  • Place the egg whites in a large bowl and using a handheld mixer whip the whites on medium speed for 3 to 4 minutes or until the whites begin to lighten up and hold their shape.
  • Increase speed to high and whip in the salt and honey until the whites hold a soft peak, then add the vanilla extract.
  • Fold in the yogurt.
  • In a separate medium mixing bowl combine the flour and baking powder and mix well.
  • Sift the dry ingredients into the egg whites a little at a time, gently folding them in with a rubber spatula.
  • Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers.
  • Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger.
  • Remove from the oven and cool the cupcakes at room temp.

For raspberry frosting:

  • While the cupcakes are baking, puree the raspberries in a blender until smooth.
  • Pass through a fine mesh strainer into a small saucepot and cook over medium heat for 5 to 7 minutes or until the puree reduces slightly.
  • Cool completely.
  • Place the cream cheese into a medium mixing bowl and fold the puree into the cream cheese until fully mixed.
  • Once cupcakes are cool, spread a little of the berry frosting over the cupcakes, garnish each with one raspberry and serve.

We really liked the actual cupcake, although it didn’t rise very much, so it was a very short cupcake.  The raspberry frosting was a little tangy for our tastes.  When we make these again (not if!!) we’ll probably try adding just a little honey to the frosting to counteract the tartness. 

According to the show, each cupcake is less than 100 calories.  Bonus!!


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