Food and the City: Skinny Cupcakes

April 24, 2013

Skinny Cupcakes

If it's one thing you'd know about me if we were friends in real life (I mean, we are, so), it's that I'm a total sweets person. I need to have some sort of chocolate concotion at least once a day, and I'm not even exaggerating. I absolutely adore sweets.

More specifically - I adore cake - yet sadly it's the last thing I tend to indulge in because how crazy glutenous most cake-type desserts can be. I think it's why I'm so addicted to these protein bars, because I almost feel like I'm eating my favorite dessert.

Regardless - when there's a will there's a way. And I found the will and the way.

It's in these cupcakes.

I mean... if that doesn't just give you the excuse to make cupcakes this week then I don't know what will.





They are light, they are decadent and you can't even tell that they are made with a pretty surprising ingredient.


They are made with yogurt.

Just trust me on this one. They are amazing.

Skinny Cupcakes

1 16oz Box of Vanilla Cake Mix (you can easily use any flavor)
1 cup Water
1/2 cup Fat Free Greek Yogurt
2 Egg Whites
1 tsp Vanilla Extract
Cooking Spray

Preheat oven to 350. In a bowl, combined all of the ingredients besides the cooking spray. Mix until batter is smooth.

Line a cupcake pan with cupcake liners and give them a coat of cooking spray. Transfer the batter into each liner and bake for 15-20 minutes. 

*Frosting is optional.

more skinny recipes:
   {adapted from here}