Boston Cream Cupcakes - Lower Fat
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
For the cupcakes1 box Pillsbury Moist Supreme Classic White Cake Mix1/3 cup unsweetened applesauce4 egg whites1 1/4 cup waterFor the filling2 cups 2% milk1 small box Great Value Chocolate Instant Pudding MixFor the frosting1 can Duncan Hines Creamy Home-Style Milk Chocolate Frosting
Preheat oven to 350.
Mix the cake mix with 1/3 cup unsweetened applesauce, 1 1/4 cup water and 4 egg whites.
Divide into 24 lined cup cakes.
Bake 18 to 22 minutes or until done.
Allow cupcakes to cool thoroughly.
Mix together the pudding and milk then put 1 cup of the pudding into either a pastry bag or a ziplock bag with a large metal tip. (Save the other 1 cup of pudding for another use.)
Pipe 1/24th of the pudding into each of the cupcakes.
Frost each cupcake with about 1 tbs of frosting.
Keep refrigerated.
Note that the nutritional information is only for 1 cup of milk and 1/2 of the pudding mix since only 1 of the 2 cups of pudding is used.
Number of Servings: 24
Recipe submitted by SparkPeople user SLCOLMAN.
Mix the cake mix with 1/3 cup unsweetened applesauce, 1 1/4 cup water and 4 egg whites.
Divide into 24 lined cup cakes.
Bake 18 to 22 minutes or until done.
Allow cupcakes to cool thoroughly.
Mix together the pudding and milk then put 1 cup of the pudding into either a pastry bag or a ziplock bag with a large metal tip. (Save the other 1 cup of pudding for another use.)
Pipe 1/24th of the pudding into each of the cupcakes.
Frost each cupcake with about 1 tbs of frosting.
Keep refrigerated.
Note that the nutritional information is only for 1 cup of milk and 1/2 of the pudding mix since only 1 of the 2 cups of pudding is used.
Number of Servings: 24
Recipe submitted by SparkPeople user SLCOLMAN.
Nutritional Info Amount Per Serving
- Calories: 178.3
- Total Fat: 5.2 g
- Cholesterol: 0.8 mg
- Sodium: 240.5 mg
- Total Carbs: 32.1 g
- Dietary Fiber: 1.1 g
- Protein: 1.5 g
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