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Substitute Fats in Baked Goods With Applesauce, Egg Whites, or Yogurt

Do You Substitute Fats in Baked Goods?

After a meal of homemade veggie soup, my roommate decided to bake two dozen cupcakes. So much for a day of healthy eating — at least that's what I thought. Instead of using oil, butter, and eggs in the batter, she went for applesauce, yogurt, and egg whites. She also whipped up a frosting from light cream cheese — talk about a healthy makeover! Even though I could taste a slight difference, they were still pretty crave-worthy.

Because baking is such an exact science, I usually don't swap out fats unless I have a recipe to follow, but I do substitute whole grains for refined grains. How about you — do you give your cupcakes a healthy makeover, too?

Source: Flickr user Roshan V

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Join The Conversation
Sneha2478117 Sneha2478117 3 years
I use applesauce for oils for cakes and breads, and flaxseed meal as an egg substitute for recipes that can handle a nutty flavor.I like way you cook. <a href=”” > weight loss </a>  
itsallabouttheg itsallabouttheg 5 years
i usually make pumpkin bread and (oatmeal) chocolate chip cookies with whole wheat flour. i leave my cupcakes be since they're supposed to be a treat. i have substituted fats, but usually because i didn't have eggs on hand.
danakscully64 danakscully64 5 years
In cupcakes, I have a recipe that uses applesauce in place of the eggs (chocolate) and another recipe uses banana instead (Elvis cupcakes). Both are EXCELLENT.
Spectra Spectra 5 years
I don't usually substitute unless I'm making something specifically for someone who is following a low fat diet. If I'm baking a cake or cookies or something, I think it's better to make the REAL thing and just eat less of it.
amber512 amber512 5 years
I like subbing in applesauce for oil in my banana bread recipe, but it's because I think it tastes better that way and it is so much moister!
tamaradulva tamaradulva 5 years
I use applesauce for oils for cakes and breads, and flaxseed meal as an egg substitute for recipes that can handle a nutty flavor. I've not used yogurt yet, but I've heard that it keeps cake moister than applesauce.
lickety-split lickety-split 5 years
I use apple sauce too, and sometimes a banana for an egg.
susanec susanec 5 years
@TiVo, when I sub ingredients I use multigrain pastry flour instead of WW flour. The resulting texture is much better.
Marshmelly411 Marshmelly411 5 years
@mary thanks! I love funfetti and pumpkin, so that seems like it was be tasty!
Advah Advah 5 years
Not really. I almost always use slightly less butter or sugar than recipes ask for (I don't like super sweet things and don't eat lots of cake, so I get grossed out really easily), but I'd rather have a rich treat once in a while than feel less "guilty" by eating way too many muffins that still have cream and sugar. :P
TiVo TiVo 5 years
I do sub fats and use whole wheat flour. However, they always taste terrible! I think I should just stick to the recipe from here on out!
Marshmelly411 Marshmelly411 5 years
Does anyone have a simple cupcake recipe using these ingredients? (or can you just substitute these ingredients for use in pre-made mixes?) I'd love to make it but I don't trust myself with baking unless I know exact measurements! =)
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