Skinny Chocolate Peanut Butter Birthday Cupcakes

22 Apr
I'm getting hungry just looking at these little beauties.

I’m getting hungry just looking at these little beauties.

My husband turned the big 3-0 last week! Yay! Now, I still have approximately one year and four months until I hit that milestone, so I can enjoy taunting him that I’m still in my 20’s and he’s not. Yes, I know what you’re thinking, and he is one lucky man to have such a mature little wife.

Turning Cupcakes Into Low-Calorie Foods

When I asked my he wanted for his birthday dessert, my husband requested that I whip up a batch of cupcakes. Chocolate cupcakes to be specific. That’s when my mission to figure out how to make cupcakes in a healthier manner began.

If you’re thinking that I’m crazy and cupcakes cannot ever be placed in the low-calorie foods category, you are sorely mistaken my friend. I strongly believe that anything can be lightened up, including birthday cupcakes.

As usual when I’m looking for a delicious low-fat recipe, I headed to Skinnytaste and found exactly what I was looking for. And no, although the reindeer are pretty fantastic, I decided they probably weren’t appropriate for a 30 year old’s birthday. I’m certain this recipe will reappear at Christmas time though…

To turn cupcakes into healthy desserts, apparently all you have to do is alter the ingredients you add to boxed cake mix. Why didn’t I know about this years ago?! Instead of adding the standard vegetable oil, eggs, and water to the mix, you simply swap it for plain Greek yogurt, egg whites, and water. I used Pillsbury Sugar Free Devil’s Food Premium Cake Mix, but you can use any brand and flavor you desire.

Plain Greek yogurt is the most versatile food on the planet.

Plain Greek yogurt is the most versatile food on the planet.

So, if you dared to say that cupcakes can’t be turned into low calorie foods, eat these nutrition stats (per cupcake):

  • Calories: 87

  • Fat: 2.3g

  • Carbs: 19g

  • Protein: 2.8g

Magical Low-Fat Peanut Butter Frosting Recipe

Icing and cupcakes go together like hummus and pita bread — they need each other, because… they just do!

Unless I’m purposely trying to make the people I’m feeding fat, I’m a firm believer in not buying canned icing. Admittedly, it’s good, but it’s so bad for you that I can’t justify it when finding a low-fat frosting recipe is so easy.

My husband and I are both obsessed with peanut butter, so I knew I’d score some points on the awesome wife scale if I could find a frosting recipe made from this creamy deliciousness. And voila, I found this amazing Low-Fat Peanut Butter Frosting Recipe*, from Created by Diane. So. Crazy. Good. Mmm!

When I told him I was making low-fat peanut butter frosting, I could see the love burning in my husband’s eyes. I’m not sure if it was for the peanut butter icing or for me, but we’ll just say it was the latter.

Do your best not to sit and eat an entire bowl of this peanut butter frosting, but the one tsp it takes to cover the top of a cupcake will barely register on your daily calorie intake. Here’s the nutrition stats (per tsp):

  • Calories: 27

  • Fat: 0.7g

  • Carbs: 4.5g

  • Protein: 0.8g

*I swapped regular peanut butter for it’s low-fat counterpart and cut a bit of the powdered sugar.

So, now you know how to make cupcakes and peanut butter frosting in a low-fat, no guilt manner. Now get yourself into the kitchen and whip up a batch!

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