Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 84.7
  • Total Fat: 2.1 g
  • Cholesterol: 0.2 mg
  • Sodium: 181.3 mg
  • Total Carbs: 19.4 g
  • Dietary Fiber: 1.9 g
  • Protein: 1.7 g

View full nutritional breakdown of Hungry-Girl Caramel Pudding Pumpkin Cupcakes calories by ingredient
Report Inappropriate Recipe

Hungry-Girl Caramel Pudding Pumpkin Cupcakes

Submitted by: CLYNNEABAIRD


Number of Servings: 12

Ingredients

    Ingredients for cupcakes
    2 cups moist-style
    yellow cake mix (1/2 of an 18.25-ounce box)
    1 cup canned pure pumpkin
    1/3 cup fat-free
    liquid egg substitute
    2 tablespoons sugar-free
    maple syrup
    2 teaspoons cinnamon
    2 teaspoons Splenda No Calorie Sweetener (granulated)
    1/8 teaspoon salt

    Ingredients for topping
    3 cubes (about 1 ounce) chewy caramel
    2 teaspoons light vanilla soymilk

SparkPeople Sponsored Video


Directions

Preheat oven to 350 degrees.

Combine all cupcake ingredients in a mixing bowl with 1/3 cup of water. Whip with a whisk or fork for 2 minutes until well blended.

Spray a 12-cup muffin pan with nonstick spray or line with baking cups. Evenly spoon batter into muffin cups.
Place pan in the oven and cook for about 12 minutes (until cupcakes have puffed up but still appear a little gooey on top).

Once cupcakes are cool enough to handle, arrange them closely on a plate so that the edges are touching. Place caramel and soymilk in a tall microwave-safe glass or dish (mixture will bubble and rise when heated).
Microwave at medium power for 1 1/2 minutes. Stir mixture vigorously until smooth and thoroughly blended. (Return to microwave for 30 seconds at medium heat if caramel has not fully melted.) Immediately drizzle caramel sauce over cupcakes.


Number of Servings: 12

Recipe submitted by SparkPeople user CLYNNEABAIRD.






Great Stories from around the Web


Rate This Recipe