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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 84.4
  • Total Fat: 1.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 167.6 mg
  • Total Carbs: 15.6 g
  • Dietary Fiber: 0.5 g
  • Protein: 2.5 g

View full nutritional breakdown of Very Vanilla Fluffcakes calories by ingredient
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Very Vanilla Fluffcakes

Submitted by: KAYLEY86
Very Vanilla Fluffcakes

Introduction

Courtesy of www.hungry-girl.com
Images & Recipe Copyright HG!

FYI: The calories are a bit higher than what SparkPeople calculated out. Here is the Nutritional Info from www.hungry-girl.com

Serving Size: 1 frosted cupcake
Calories: 130
Fat: 1g
Sodium: 205mg
Carbs: 26g
Fiber: 2.5g
Sugars: 10g
Protein: 5g

POINTSŪ value 2*
Courtesy of www.hungry-girl.com
Images & Recipe Copyright HG!

FYI: The calories are a bit higher than what SparkPeople calculated out. Here is the Nutritional Info from www.hungry-girl.com

Serving Size: 1 frosted cupcake
Calories: 130
Fat: 1g
Sodium: 205mg
Carbs: 26g
Fiber: 2.5g
Sugars: 10g
Protein: 5g

POINTSŪ value 2*

Number of Servings: 12

Ingredients

    For Frosting
    1 1/4 cups Cool Whip Free, thawed
    1 1/2 tbsp. Jell-O Sugar Free Fat Free Vanilla Instant Pudding Mix

    For Cupcakes
    Half of an 18.25-oz. box (about 1 1/2 cups) moist-style yellow cake mix
    3/4 tsp. baking powder
    1 cup Sprite Zero (or another diet lemon-lime soda), room temperature
    1/2 tsp. vanilla extract
    1/2 cup liquid egg whites or (about 4) raw egg whites

    For Topping
    3 tbsp. rainbow sprinkles

Directions

Preheat oven to 350 degrees.

To make the frosting, combine Cool Whip with pudding mix in a bowl, and mix until smooth. Cover and refrigerate until cupcakes are ready to be frosted.

In a large bowl, combine cake mix with baking powder and stir until free of lumps. Add soda and vanilla extract, and stir or whisk until batter is smooth. Set aside.

In a separate bowl, whip egg whites with a handheld electric mixer set to medium speed until fluffy, about 1 - 2 minutes. Gently mix egg whites into the cake batter until thoroughly combined.

Line 9 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the 9 cups. Cups will be VERY full -- this is okay!

Bake for 15 - 17 minutes, until a toothpick inserted into the center of a cupcake comes out fairly clean. Set aside and allow to cool completely.

Once cupcakes have cooled, top each evenly with the frosting and 1 tsp. sprinkles. Chomp chomp!

MAKES 9 SERVINGS

Number of Servings: 12

Recipe submitted by SparkPeople user KAYLEY86.






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Member Ratings For This Recipe

  • The directions don't match the ingredients but you can just google "Hungry Girl Very Vanilla Fluffcakes" to get the right directions. They are verrrry good!!! - 2/3/10

    Reply from KAYLEY86 (2/4/10)
    Thank you for pointing that out to me! :] I had mistakenly copied the wrong thing (was looking at two different recipes!) It has now been corrected.


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