Although I believe cupcakes are on their way out, in terms of food trends, I can’t escape them. And with Buttercup Bake Shop and Crumbs on either side of me, let’s just say my consumption of cupcakes isn’t decreasing anytime soon.And the more cupcakes I eat, the more inclined I am to create my own and not just because I’m tired of paying $3.50 a pop.
Cupcakes seem fundamentally simple:
- Mix flour, sugar, butter, milk
So why are they so difficult to replicate in a healthy form? The reason is because the blending of butter and sugar gives cupcakes that fluffy light batter that very few healthy combinations can replicate. But through trial and error I will eventually create that winning combination of flavor and calories that will be THE HEALTHY CUPCAKE. But until I’ve found that perfect recipe, I’ll continue to perfect my Healthy Breakfast Cupcake.
The Healthy Breakfast Cupcake is really just a Banana Cupcake with Cinnamon Cream Cheese Frosting. This cupcake is a hybrid between a muffin and cupcake that makes for the ideal breakfast when you’re craving something sweet. Because the cupcake batter is made up of applesauce and Splenda, rather than butter and sugar, the texture of the stump tastes more like a muffin than it does a cake. But the sweet & creamy cinnamon cream cheese frosting gives it a touch of sweetness reminiscent of a cupcake that compliments a nice cup of coffee.
HEALTHY BREAKFAST CUPCAKE RECIPE (Banana Cupcakes with Cinnamon Cream Cheese Frosting)
Recipe adapted from Martha Stewart’s Banana Cupcakes
- 1 1/2 cups Whole Wheat Flour
- 1/4 cup + 2 tbsp Splenda Sugar Blend
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup apple sauce
- 1 tbsp Canola oil
- 1 1/2 cups mashed banana (about 4 ripe bananas)
- 2 large eggs
- 1/2 tsp vanilla extract
- 4 oz low-fat cream cheese
- 2 tbsp butter
- 1 cup confectioners sugar
- 1/2 tsp cinnamon
- 1/4 cup toasted walnuts (for topping)
- Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, Splenda sugar blend, baking powder, baking soda, and salt.
- Make a well in center of flour mixture. In well, mix together apple sauce, Canola oil, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
- Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack.
- While cupcakes cool, lightly toast walnuts in a sautee pan over medium heat for about 4 minutes or until fragrant.
- While the cupcakes and walnuts cool, mix the cream cheese, butter, cinnamon, and vanilla with a hand blender. Gradually add the confectioners sugar to taste. The cream cheese mixture should no longer taste tangy but slightly sweet.
- Spread cupcake tops with Cinnamon Cream Cheese Frosting. Top each cupcake with toasted walnuts.
* Be sure to refrigerate these cupcakes if you have any leftovers since the cream cheese will spoil if left out!