Cook Yourself Thin Vanilla Cupcakes Recipe

Indulge your sweet tooth without the guilt! These unbelievably fluffy vanilla cupcakes, inspired by the "Cook Yourself Thin" show, clock in at just over 200 calories each. Made with zucchini and almonds for a healthy twist, these cupcakes are surprisingly moist and flavorful. Perfect for a guilt-free afternoon treat or a delightful dessert that won't derail your healthy eating goals.

Prep Time 25 mins
Cook Time 40 mins
Calories 216.3 kcal
Protein 9g
Rating 3.7 (3 Reviews)
Cook Yourself Thin Vanilla Cupcakes 41

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cook Yourself Thin Vanilla Cupcakes

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How to Make Cook Yourself Thin Vanilla Cupcakes

  1. **Frosting:**
  2. Combine 2 large egg whites, 1/2 cup granulated sugar, 1/4 teaspoon salt, and 1 teaspoon vanilla extract in a heatproof bowl set over a pan of simmering water (double boiler).
  3. Whisk continuously until warm and sugar dissolves (1-2 minutes).
  4. Remove from heat.
  5. Beat with an electric mixer on high speed until cool, glossy, and stiff peaks form (about 7 minutes).
  6. Gently fold in 1 tablespoon lemon zest. Avoid overmixing.
  7. Refrigerate frosting while preparing cupcakes.
  8. **Cupcakes:**
  9. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
  10. Whisk together 1 1/2 cups all-purpose flour, 1/2 cup almond flour, and 1 1/2 teaspoons baking powder.
  11. In a separate bowl, beat 2 large eggs, 1/2 cup granulated sugar, 1/4 teaspoon salt, and 1 teaspoon vanilla extract until thick and pale (about 4 minutes).
  12. Add 1 cup grated zucchini and beat on low speed until combined.
  13. Gradually add dry ingredients to the wet ingredients, beating on low speed until just combined. Scrape down the bowl as needed.
  14. Fill muffin cups about 2/3 full.
  15. Bake for 20-25 minutes, rotating halfway through, until a toothpick inserted into the center comes out clean.
  16. Let cupcakes cool completely in the muffin tin before transferring to a wire rack.
  17. Once cooled, frost with the chilled frosting.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

119g

Fat

2g

Carbs

13g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts American Healthy Vegetarian Summer Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Cupcakes Desserts Vegetables American Oven Easy Dinner Party Holiday Event Vegetarian Cakes Dietary Comfort Food Inexpensive Squash Taste Mood Sweet Equipment