Low-Fat Vanilla Cupcakes are made without butter. Instead of butter, you use a fairly small amount of vegetable oil. This results in light cupcakes with a rich vanilla flavour. I like these cupcakes, especially with strawberry jam filling!
Before making these cupcakes, it is a good idea to check out my [Tips for Making Cupcakes]. This will help you make the perfect cupcakes and could fix some problems you might have encountered, during your cupcake-baking adventures!Low-Fat Vanilla Cupcakes
If you have any dietary restrictions, always check the labels on your products. They will tell you if, for instance, your ingredient contain traces of nuts, your products are made with dairy or if there is a chance the ingredients have come into contact with gluten-containing food or equipment.
Would you like to know more about what to look for when you are buying your products while you have dietary restrictions or preferences? Are you preparing food for someone who does? Check out my articles on [Food and Health] and learn more!
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- 260 g Milk [skim] - [See good to know section.]
- 75 g Oil [vegetable]
- 3 Egg [chicken, size L] - [See good to know section.]
- 300 g Flour [all purpose]
- 12 g Baking Powder
- 300 g Sugar [vanilla] - [Check out my recipe!]
Other things you need
- Food Scale
- Spoon [dinner] - Ideally a silicone spatula.
- Muffin Tray
- Cupcake Liners
- Ice Cream Spoon
- Oven Mitts
- Cooling Rack - This is optional.
- Weigh your ingredients.
- Preheat the oven to 175 degrees Celsius or 350 degrees Fahrenheit.
- Put the dry ingredients in a bowl and mix them.
- Mix the eggs, milk and vegetable oil in a separate bowl. Slowly add the dry mixture to the liquid mixture while you keep mixing.
- Place the cupcake liners in your tray and use an ice cream spoon to put an equal amount of batter in all your liners.
- Bake your cupcakes for [recipe-timer minutes=25]25 minutes[/recipe-timer].
- Let the Low-Fat Vanilla Cupcakes cool down a little and enjoy!
Good to know
- Storing: Make sure to store your cupcakes in an airtight container if you are not eating all of them right away. Keep in mind that cupcakes have a short shelf life and should ideally be eaten on the day you bake them.
- Shelf life: Your cupcakes will stay good for a few days if stored correctly.
- Freezing: If you like, freeze your cupcakes in an airtight container or freezer bag, and they will stay good for several weeks. You can thaw them in the microwave, but they will taste better if you let them thaw slowly at room temperature.
- Refrigerating: You should not store the batter in your refrigerator and use it later. Most leavening agents (baking powder, baking soda etc.) you are using to make the batter rise, will do their job right after you add them. That means that your batter will start to rise while in the refrigerator instead of in the oven and you will end up with flat cupcakes.
- Adding dry ingredients: If you have the patience, it pays off to sieve the dry ingredients while you are adding them. It will ensure you do not end up with lumps in your dough.
- Adding flour: To make sure you don't over-mix or damage the structure of the batter when adding the flour, you can use a whisk to mix it in bit by bit.
- Using Eggs: Make sure your eggs are still good before you use them. How? [Check out my article!]
- Baking time: Depending on what kind of muffin tray you use, the baking time will vary. If you use a muffin tray that is meant to make large cupcakes or muffins, your cupcakes or muffins need to stay in the oven for a longer period of time than when you use a muffin tray for small cupcakes or muffins.
- Organic: To make this recipe organic, only use organic ingredients.
- Lactose-free: Use almonds milk instead of cow's milk.
- Dairy-free: Use almond milk instead of cow's milk.
- Wondering what the difference is between a cupcake and a muffin? [ Check out my article!]
Know What You Eat
Both when buying food or when making your own, it is important to inform yourself about the nutritional value. Have a look at the nutrition label, learn about your serving size and what nutrients this product will bring to the table.
If you want to compare different products and their values, it is easier to look at a label where the values are given per 100 grams. This way you get a better understanding of the categories certain products belong to when it comes to nutritional values. Is this a product with a high sugar content? Does it contain a lot of fibre? How does this product measure up if I am looking to stick to a low-sodium diet?Low-Fat Vanilla Cupcakes 100 grams Nutrition Label
Keep in mind that if you are looking to eat healthily, you should not just avoid eating fat and/or sugar. We need both in our daily diet. Make sure however to be aware of where you get your lipids and sugars from. As a rule of thumb, you could say; variation is very important in your diet and in general. The closer your food is to come straight from the source, the better.
If you want to read more about healthy food choices, check out my article [Healthy Food Choices]. Truthful Food also has a continuously growing article category solely focusing on specific ingredients and nutrients.
*All given nutritional information is an indication. Due to differences in how ingredients are produced, where they are purchased and how the recipe is prepared, nutritional values may vary.