Valentine’s Day is an opportunity to make something sweet for your sweetheart. It’s a day to indulge in what you love, and this low-calorie recipe from SELF magazine proves that your can have your (cup)cake and eat it too — and still look great in your skinny jeans, fitted tops, swimwear, and other fashions from our latest spring collection.
What are your Valentine’s Day plans this year? How are you going to make the day extra special?
Sweet Potato Cupcakes With Chai Frosting
Ours are less than 75 calories each. Flavor bliss plus built-in portion control!
Recipe by Jennifer Iserloh
Makes 16 cupcakes
1/2 cup oat flour
6 tablespoons all-purpose flour
1/2 teaspoon baking soda
6 tablespoons granulated sugar
2 tablespoons unsalted butter, at room temperature
1 egg white
1/4 cup cooked or canned sweet potato
1/4 teaspoon vanilla extract
2 tablespoons skim milk
1/4 cup confectioners’ sugar
3 tablespoons reduced-fat cream cheese, at room temperature
1/4 teaspoon cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon ground cloves
2 tablespoons dried cranberries, chopped
Heat oven to 350°. Line 16 cups of two 12-cup mini-muffin pans with mini-muffin papers. In a bowl, combine flours and baking soda. In another bowl, cream together sugar and butter with an electric mixer on medium. Add egg white, sweet potato, and vanilla; beat on low until well combined. Add flour mixture and milk; beat on low until just combined. Do not overmix. Fill muffin cups 2/3 full. Bake until a toothpick comes out clean, 15 to 18 minutes. Cool 10 minutes in pans; remove from pans and cool completely. In a third bowl, beat confectioners’ sugar, cream cheese, and spices until smooth. Frost cupcakes; garnish with cranberries.
144 calories per 2 frosted cupcakes, 5g fat (3g saturated), 24g carbs, 13g sugar, 1g fiber, 3g protein