Vanilla Cupcakes with Lemon Cream Cheese Frosting For Two - Slender Kitchen

Vanilla Cupcakes with Lemon Cream Cheese Frosting For Two

By Kristen Mccaffrey
adapted from:
Weight Watchers® SmartPoints™
(5 PointsPlus®)

Recipes Content


Sometimes it is virtually impossible for me to exert any will power when it comes to eating. I am not sure what weird creature takes over, but I just know from the time I wake up that if I am not careful, this monster will likely consume hundreds of extra calories. On those days I rely on recipes like this one to get me through built in portion control becomes a life saver. Even in the worst case scenario, I eat an extra 160 calories. You know, when I eat both cupcakes. Not too bad in my book given what could happen when this monster comes to play.

On a side note, this vanilla cupcake recipe was inspired by a wonderful reader, Jenny, who has been hoping for a vanilla cupcake recipe. Topped with a delicious, lemon cream cheese frosting it makes the perfect, low calorie treat. I also cannot stop obsessing over buying dozens of adorable cupcake liners…I’m worried about what’s about to happen.

Prep Time

Vanilla Cupcakes with Lemon Cream Cheese Frosting For Two

Prep Time: 
Cook Time: 
Total Time: 


  • 1 U egg white
  • 2 tbsp sugar
  • 1 tbsp light butter, melted
  • 1 tbsp unsweetened applesauce
  • 3/4 tsp vanilla extract
  • 1/4 cup flour
  • 1/4 tsp. baking powder
  • 1/16 tsp. salt
  • 1 1/2 tbsp nonfat milk
  • 1 tbsp light cream cheese, room temperature
  • 1 tbsp powdered sugar
  • 1/2 tbsp lemon zest
  • 1 U lemon

Nutritional Facts

Serving Size: 
1 cupcake (110g)
Amount Per Serving
Calories 199
Calories from Fat 48
% Daily Value *
Total Fat 5g
Saturated Fat 3g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 12mg
Sodium 191mg
Total Carbohydrate 33g
Dietary Fiber 2g
Sugars 18g
Protein 5g


  1. Preheat the oven to 350 degrees.
  2. Whisk together the egg white and sugar in a bowl.
  3. Add the applesauce, melted butter, and vanilla extract. Stir together.
  4. Stir in the flour, salt, and baking powder until combined. Then stir in the milk until smooth.
  5. Pour into two lined or sprayed cupcake tins. Bake for 10-15 minutes until cooked through.
  6. Meanwhile stir together the cream cheese, powdered sugar, and lemon zest. Drizzle in a touch of lemon juice and place in the fridge.
  7. Once the cupcakes have cooled, divide the frosting between the two cupcakes.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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