Skip Nav
Beginner Fitness Tips
A Trainer Gets Brutally Honest About Why You Aren't Seeing Results
Fitness Gear
Are You Ready For This? Our 56 Favorite Sneakers of 2017 Are So Freaking Cool
Class Fitsugar
Burn 200 Calories in 20 Minutes With This Quick Workout

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

Join The Conversation
Sneha2478117 Sneha2478117 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 like way you cook. <a href=”” > weight loss </a>  
itsallabouttheg itsallabouttheg 6 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 6 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 6 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 6 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 6 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 6 years
I use apple sauce too, and sometimes a banana for an egg.
susanec susanec 6 years
@TiVo, when I sub ingredients I use multigrain pastry flour instead of WW flour. The resulting texture is much better.
Marshmelly411 Marshmelly411 6 years
@mary thanks! I love funfetti and pumpkin, so that seems like it was be tasty!
Advah Advah 6 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 6 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 6 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! =)
Pumpkin Cream Cheese Bar Cookies
Joanna Gaines Lemon Pie Recipe
Homemade Hostess Brand Recipes
Tips For Beginner Bakers
From Our Partners
Latest Fitness
All the Latest From Ryan Reynolds