So my first Easter recipe was the coconut macaroons nests and healthy Easter eggs, today I’m sharing with you my healthy cupcakes recipe because everyone loves cupcakes with frosting right? These are basic cupcakes with lemon zest to give that spring lemony flavor! For the frosting, I got lazy and bought some ready low fat whipped cream that I colored with my Easter theme colors and it looks a m a z i n g (at least for me). I’m not the piping queen but I’m happy with what I got. Let’s see how I did it!
Healthier Easter Cupcakes
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 cup sugar or dry sweetener of choice
- 1/2 tsp salt
- 2 regular eggs
- 3 tbsp lemon zest
- 6 tbsp vegetable oil
- 1 cup milk of choice
- 2 cups whipped cream
- 2 dots red, yellow and green food coloring
Preheat oven to 180ºC and line a cupcake tin with cupcake liners.
In a mixing bowl, mix the flour, baking powder, sugar and salt. Set aside
In another bowl, whisk the eggs, oil, milk and lemon zest until smooth.
Pour wet to dry ingredients and mix until everything is incorporated. Do not over-mix.
Divide batter into 12 cupcake liners equally and bake in preheated oven for 20-25 mins or until a toothpick inserted in the middle of a cupcake comes out clean.
Remove from oven and let cool completely before decorating.
Whipped Cream Frosting
Divide the whipped cream to 3 equal parts, each part in a small bowl.
Color each bowl with yellow, red or blue food coloring. I used 2 dots for each color but you can use more if you want more intense colors.
In a piping bag with a star tip, put the red whipped cream first on 1 side going all the way up. Put the blue next to it and yellow next to the blue so you have 3 distinct colors in 1 bag. Decorate the cupcakes as you like!
Nutrition facts are based on a recipe made with sweetener, skimmed milk and light whipped cream.