Reduced Sugar Boston Cream Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 Pillsbury Sugar Free Yellow Cake Mix3 eggs1/3 Cup Oil1 Cup Water1 Large Box SF/FF Vanilla Pudding1 Cup Sugar Free Cool Whip1.5 Cups 1% Milk4 oz SemiSweet Baking Chocolate Squares1 Cup Sugar Free Cool Whip
Line your cupcake pans with liners or grease well. Preheat 350 degrees. Make cake per directions for 24 cupcakes and bake as directed. Cool completely. Meanwhile, Mix pudding with milk and whisk for 2 minutes till thick. Fold in SF Cool Whip. Refrigerate. When cupcakes are cool, you can either split them in the middle or pipe in approx 1 - 2 TBLSP of the pudding mixture. If splitting, replace the top. When completely, melt the chocolate with the remaining cool whip in the microwave in 30 second increments until smooth. Let cool 15 minutes. Ice the cupcakes and refrigerate for 30 minutes.
Serving Size: Makes 24 Cupcakes
Number of Servings: 24
Recipe submitted by SparkPeople user JENN7283.
Serving Size: Makes 24 Cupcakes
Number of Servings: 24
Recipe submitted by SparkPeople user JENN7283.
Nutritional Info Amount Per Serving
- Calories: 144.9
- Total Fat: 7.8 g
- Cholesterol: 24.0 mg
- Sodium: 230.7 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 0.8 g
- Protein: 1.8 g
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