Cupcake Recipes (Hungry Girl)

 

From Hungry Girl:  I love her -  she is so energetic and motivating.

 

Cupcakes were SO trendy at one point that some people are now saying the mini-cakes are no longer cool. To those people, we say, "Have fun being cool... We'll be over here eating guilt-free cupcakes!"

Boston Cream Cupcakes  PER SERVING (1 cupcake): 114 calories, 2.5g fat, 193mg sodium, 21.5g carbs, 0g fiber, 12g sugars, 2g protein -- PointsPlus® value 3* There's something awesome about injecting cupcakes with pudding... and something MORE awesome about eating 'em! Ingredients: Half of an 18.25-oz. box (about 1 3/4 cups) moist-style yellow cake mix 1/2 cup fat-free liquid egg substitute (like Egg Beaters Original) 3 tbsp. chocolate frosting, room temperature 2 tbsp. light chocolate syrup One 60-calorie sugar-free or no-sugar-added vanilla pudding snack (like the kind by Jell-O) 1/4 tsp. vanilla extract 1 no-calorie sweetener packet (like Splenda or Truvia) Directions: Preheat oven to 350 degrees. Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray; set aside. In a large bowl, combine cake mix, egg substitute, and 1/2 cup water. Whisk thoroughly. Evenly distribute mixture among the cups of the muffin pan. Bake in the oven until a toothpick inserted into the center of a cupcake comes out clean, 20 - 22 minutes. Allow cupcakes to completely cool. Meanwhile, in a small bowl, combine chocolate frosting with chocolate syrup and mix well. Cover and refrigerate. Once cupcakes have cooled, use a knife or narrow spoon handle to create a small centered hole through the top of each cupcake, stopping about midway through the cupcakes. Set aside. Open pudding cup and stir in vanilla extract and sweetener. Place pudding in one of the bottom corners of a sealable plastic bag. Remove air and seal. Snip off a small part of that corner with scissors. Gently squeeze the bag and evenly pipe pudding through the hole in the bag's corner and into the holes in the cupcakes. Evenly spread frosting-syrup mixture over the cupcakes. (Don't worry if some of the pudding filling gets mixed in!) Serve and enjoy! (Refrigerate leftovers, if you've got 'em.) MAKES 12 SERVINGS

Coconut Cream Fluffcakes  PER SERVING (1 cupcake): 105 calories, 1.5g fat, 158mg sodium, 20g carbs, <0.5g fiber, 14g sugars, 1.5g protein -- PointsPlus® value 3* If clouds were made of cupcakes and tasted like coconut, they'd be a lot like these treats. YUM! Ingredients: 3/4 cup Cool Whip Free, thawed 1/4 cup Jet-Puffed Marshmallow Creme, room temperature 1 drop coconut extract 1/2 cup sweetened shredded coconut, divided Half of a 16-oz. box (about 1 1/2 cups) angel food cake mix Directions: Preheat oven to 375 degrees. Line a 12-cup muffin pan with baking cups. (You MUST use baking cups for this recipe.) Do not spray with nonstick spray. Set aside. In a small bowl, combine Cool Whip, marshmallow creme, and coconut extract. Mix thoroughly, cover, and refrigerate. Roughly chop 1/4 cup shredded coconut and set aside. In a large bowl, combine cake mix with 5 oz. (1/2 cup plus 2 tbsp.) water. Using an electric mixer, beat at low speed for 30 seconds. Increase speed to medium, and beat for 1 minute. Add the roughly chopped coconut, and beat for another 30 seconds. Allow cake mixture to rest for 2 minutes. Then evenly distribute it among the baking cups. Bake in the oven until tops are golden brown, about 15 minutes. Set aside to slightly cool. Evenly spread frosting mixture among cupcakes and sprinkle with remaining 1/4 cup shredded coconut. Eat up! (Refrigerate leftovers.) MAKES 12 SERVINGS HG Tip: When it comes to angel food cake mix, the exact volume (cup amount) of mix per box varies by brand. So for exact calorie counts, measure out all of the cake mix in the box first, and then use half that amount.

Banana SplitCakes  PER SERVING (1 cupcake): 143 calories, 3.5g fat, 160mg sodium, 27g carbs, 0.5g fiber, 16.5g sugars, 2g protein -- PointsPlus® value 4* Classic sundae flavors packed into petite cakes -- how could you NOT love these cuties? Ingredients: Half of an 18.25-oz. box (about 1 3/4 cups) moist-style yellow cake mix 1/2 tsp. baking powder 3/4 cup mashed ripe bananas (about 2 medium bananas) 1/4 cup mini semi-sweet chocolate chips, divided 1 cup Cool Whip Free, thawed 2 tbsp. low-sugar or sugar-free strawberry jam 6 maraschino cherries, halved Directions: Preheat oven to 375 degrees. Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray and set aside. In a large bowl, combine cake mix, baking powder, and 1 cup water. Mix thoroughly. Add banana and stir well. Gently fold in 3 tbsp. chocolate chips. Evenly distribute mixture among the cups of the baking pan. Bake in the oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Allow cupcakes to completely cool. Meanwhile, in a small bowl, combine Cool Whip with preserves and mix well. Cover and refrigerate. Once cupcakes have cooled, evenly spread Cool Whip mixture over the cupcakes. Top each cupcake with 1/4 tsp. chocolate chips and a cherry half. Enjoy! (Refrigerate leftovers.) MAKES 12 SERVINGS

 

 

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