Happy Birthday Chocolate Cupcakes

  • Yield: 12 servings
  • Prep: 20 mins
  • Cook: 18 mins


3/4cup California raisins
2tablespoons hot water
1/2cup fat-free sour cream
1/4cup softened heart healthy vegetable spread
1teaspoon vanilla extract
1cup sugar
4 egg whites
1cup flour
1/2cup unsweetened cocoa powder
1 1/2teaspoons baking powder
1teaspoon baking soda
1/4teaspoon salt
1-3/4cup powdered sugar, divided
1/4cup softened heart healthy vegetable or soy spread
1/3cup unsweetened cocoa powder
2tablespoons fat-free half-and-half
1/2teaspoon vanilla extract


  1. Preheat oven to 350F and line 12 muffin cups with cupcake papers. Set aside.
  2. Combine raisins and hot water in food processor or blender; process until smooth. Beat raisin puree together with sour cream, spread and extract in a large bowl until light. Beat in sugar, then egg whites. Add dry ingredients and beat until well mixed. Spoon into lined cups and bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Let cool before frosting.
  3. For frosting, beat together 1 1/4 cups powdered sugar with remaining ingredients until smooth; spread the top of each cupcake with a thin layer. Stir remaining 1/2 cup powdered sugar together with a few drops of half-and-half until thick and smooth. Drizzle a swirl on top of each cupcake.

Recipe courtesy of the California Raisin Marketing Board

Nutritional Info *per serving

  • Glycemic Load 15.80
  • Calories 290
  • Fat 8g
  • Saturated Fat 2g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 3.5g
  • Cholesterol 0mg
  • Sodium 310mg
  • Potassium 220mg
  • Carbohydrate 55g
  • Fiber 3g
  • Sugars 40g
  • Protein 4g
  • Trans Fat 1.5g
  • Vitamin A 8%
  • Vitamin C 0%
  • Calcium 6%
  • Iron 8%