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BIRTHDAY CUPCAKE RECIPES WITH EATING WELL

WHAT WOULD APRIL WEAR

Next week is the day! Oh my goodness, I will be 40! What a blessing to be on this earth this long! Time to celebrate! Here are two cupcake recipes I like light sweet fruity cakes… anything with a strawberry in it and on the other hand I love rich cakes with chocolate try ’em out! Thanks Eating Well for such great recipes!

Strawberry Lemonade Cupcakes

Strawberries and lemons make for a sweet and citrusy treat in this lightened-up cupcake recipe topped with a cream cheese frosting.  

 

Ingredients

  • ¾ cup white whole-wheat flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ⅔ cup white sugar
  • ½ cup coconut oil or butter
  • 2 large eggs
  • 2 teaspoons vanilla extract, divided
  • 4 teaspoons lemon zest, divided
  • ½ cup nonfat milk¾ cup chopped strawberries
  • 8 ounces reduced-fat cream cheese, at room temperature
  • ⅓ cup confectioners’ sugar
  • 1 tablespoon lemon juice
  • 3 to 6 drops red natural food coloring (optional)
  • 12 small mint leaves & lemon slices for garnish

Preparation

  • Preheat oven to 350°F. Line 12 ( ½-cup) muffin cups with paper liners.
  • Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl.
  • Beat granulated sugar and coconut oil (or butter) in a large mixing bowl with an electric mixer on medium speed until creamy. Add eggs, 2 teaspoons lemon zest and vanilla; beat until combined. With the mixer on low, alternately mix in the dry ingredients and milk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Fold in strawberries. Divide the batter among the prepared cups.
  • Bake the cupcakes until a toothpick inserted into the center comes out clean, 18 to 25 minutes. Transfer to a wire rack and let cool completely.
  • Meanwhile, combine cream cheese, confectioners’ sugar, lemon juice, the remaining 2 teaspoons lemon zest and food coloring, if using, in a mixing bowl. Beat with an electric mixer until smooth. Refrigerate until cold, about 1 hour.
  • Frost each cupcake with a generous tablespoon of the cream cheese frosting and top with a mint leaf and lemon slice, if desired.

Equipment: Muffin tin with 12 ( ½-cup) cups, paper liners

 

WHAT WOULD APRIL WEAR

Chocolate-Cherry Cupcakes

The chopped cherries blend into the ultra-rich chocolate cake, giving these cupcakes a slight cherry flavor while keeping it super-moist with little added oil. The combination of reduced-fat cream cheese and sour cream gives the frosting cheesecake-like flavor with about 40 calories and 3 grams saturated fat less than a traditional cream cheese frosting.

Ingredients

  • ¾ cup whole-wheat pastry flour (see Note)
  • ¾ cup cake flour
  • ½ cup unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ¼ cup canola oil
  • 1 large egg
    1 teaspoon vanilla extract
  • ½ cup nonfat buttermilk (see Tip)
  • 1½ cups chopped pitted cherries, fresh or frozen (thawed and drained), plus 12 fresh cherries with stems for garnish

Frosting

  • 6 ounces reduced-fat cream cheese (Neufchâtel), at room temperature½ cup reduced-fat sour cream
  • 1 cup packed confectioners’ sugar

Preparation

  • To prepare cupcakes: Preheat oven to 350°F. Line 12 ( ½-cup) muffin cups with paper liners.
  • Whisk whole-wheat flour, cake flour, cocoa, baking powder, baking soda and salt in a medium bowl.
  • Beat granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Beat in egg and vanilla until well combined. With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Fold in chopped cherries until just combined. Divide the batter among the prepared cups (they will be full).
  • Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Transfer to a wire rack and let cool completely.
  • To prepare frosting: Meanwhile, beat cream cheese, sour cream and confectioners’ sugar with an electric mixer until smooth. Refrigerate the frosting until very cold, about 2 hours. Spread the frosting on the cooled cupcakes and decorate with a cherry on top, if desired.

Ingredient Note: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
Tip: No buttermilk? You can make “sour milk” as a substitute: mix 1½ teaspoons lemon juice or vinegar to ½ cup nonfat milk.

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