How to Make a Healthy Cupcake

This Chocolate Pear Cupcake is not just a cupcake without icing, one cupcake has 3 grams of fiber, only 6 grams of added sugar and almost a serving of fruits and vegetables.  You’ll never get that in a box mix.  It takes less than ½ hour to make. Here's how:

Mix egg and sugar in mixing bowl.  

Mix these 2 items as long as you want!

 

Drain pears.  Puree in food processor to resemble applesauce.

Mix liquid ingredients.  Add these and pureed pears to sugar/egg mixture.

Do not over mix! 

Mix dry ingredients in a separate bowl.Stir into mixing bowl with a spoon.

Do not over mix!

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Portion 1/4 cup batter into muffin tin that was sprayed with Pam.  

Do not use muffin papers.

Bake at 375 degrees for 35-40 minutes.  Cool in pan 10 minutes.  

Finish cooling on cooling rack.

 

Recipe for 8 cupcakes:

Beat 1/3 cup brown sugar and 1 egg in mixer.

Puree 1-15 oz. can (drained) pear halves in juice. Mix 2 Tbsp. olive oil, 1/2 cup vanilla soymilk and 1 Tbsp. lemon juice.  Add these and pureed pears to sugar/egg mixture.

Mix dry ingredients together in a separate bowl:  1 tsp. cinnamon, 2/3 cup whole wheat flour, 1/3 cup all purpose flour, 1/4 cup unsweetened cocoa, 2/3 tsp. baking powder and 1/3 tsp. baking soda.  Stir into mixing bowl with spoon or spatula.  Do not over mix.

Spray muffin tins with Pam.  Do not use muffin papers.  Portion 1/4 cup batter into each.  Bake at 376 degree oven for 40 minutes.  Cool for 10 minutes in pan, then remove to a cooling rack.  

150 calories, 5 grams fat, 140 mg sodium, 26 grams carbohydrate, 3 grams fiber, 4 grams protein