Healthy Mini Halloween Cupcakes

low fat halloween cupcakesPiles of candy, cool breezes and cookies galore, everyone wants to enjoy a sweet treat on Halloween. Now that I’m not a kid anymore, I don’t crave a pillow case or huge stack of candy — but these mini cupcakes are ideal for a smaller sweet treat that only clocks in at 46 calories.

The Base

I like to use my grapefruit cupcakes as the base for these easy halloween treats and simply switch up the icing. Prepare 1 batch which makes 4 dozen mini cupcakes.

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, room temperature
1/2 cup sugar
1 egg white
1/2 cup 1% buttermilk or plain low-fat yogurt
1/2 cup 100% pink grapefruit juice or orange juice
1 tablespoon pink grapefruit zest
1/2 teaspoon lemon extract

Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners. In a medium bowl, sift together flour, baking powder, baking soda and salt. Set aside. In a large bowl, beat butter and sugar with an electric mixer.

Beat in egg. Combine lemon extract, juice, zest, and buttermilk in a small bowl. Add half the buttermilk mixture and beat on low speed. Add half the flour mixture and beat just until combined. Repeat with remaining buttermilk and flour mixture. Divide batter evenly into the prepared cups. Bake for 6 to 8 minutes, until the cupcakes spring back when the tops are pressed or until a toothpick tester comes out clean. Remove the cupcakes from the muffin pan an cool completely on a wire rack. Store refrigerated in an airtight container for up to 5 days.

Vanilla Icing

8 ounces cream cheese, room temperature
1/4 cup unsalted butter, room temperature
1/4 cup powdered sugar
1 teaspoon vanilla extract

Place the cream cheese, butter, powdered sugar, and vanilla extract in a large bowl. Using an electric mixer, beat on low speed until smooth. Cut the icing in half.

Chocolate Icing

1/2 prepared vanilla recipe above
2 tablespoon unsweetened cocoa powder
2 tablespoons powdered sugar

Place half the vanilla icing in a large bowl. Add the cocoa powder and powdered sugar. Using an electric mixer, beat on low speed until smooth.

Create the Spider Web

Be sure that both the vanilla and chocolate icing are room temperature. Place 1 heaping teaspoon of vanilla or chocolate icing on top of each cupcake. Spread out the icing with a small spatula or the back of a teaspoon. Fill a pastry bag fitted with a small tip with the other icing flavor.

Draw your favorite Halloween motifs. Serve immediately or store the cupcakes in an air-tight container, refrigerated, for up to 3 days.

Speak Your Mind