Hello Yellow Cupcakes with Vanilla Frosting
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 139.8
- Total Fat: 2.7 g
- Cholesterol: 3.7 mg
- Sodium: 150.0 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 0.4 g
- Protein: 1.8 g
View full nutritional breakdown of Hello Yellow Cupcakes with Vanilla Frosting calories by ingredient
Introduction
I finally got the recipe right, this tastes and feels like the real thing minus the fat and calories. You can use this technique with any Duncan Hines cake mix and if the mix is 160 per serving and you make 24 cupcakes, each one will have 88.50 calories. I was in the mood for a real cupcake with real frosting so my cream cheese frosting brings the calorie count on each of these cupcakes up to 139 calories. Not too shabby!! I finally got the recipe right, this tastes and feels like the real thing minus the fat and calories. You can use this technique with any Duncan Hines cake mix and if the mix is 160 per serving and you make 24 cupcakes, each one will have 88.50 calories. I was in the mood for a real cupcake with real frosting so my cream cheese frosting brings the calorie count on each of these cupcakes up to 139 calories. Not too shabby!!Number of Servings: 24
Ingredients
-
1 box Duncan Hines Classic Yellow Cake Mix
1 cup finely grated raw carrot
1 cup canned pumpkin
1/2 cup egg liquid egg whites from dairy section of grocery
1 cup water
Frosting
2 cups confectionery sugar
4 ounces light cream cheese
1 TB milk
1 tsp vanilla extract
Tips
I advise you to grate the carrots by hand on the smallest part of the grater. It would be nice to use the food processor but it does not grate finely enough for the texture we need in this recipe. We are using the carrots for their natural sweetness, not necessarily for their carrot taste. We need the fine grating to help the cake mix develop the nice cake texture we are looking for.
Directions
Preheat oven to 350
Put cupcake wrappers into 2 12 count cupcake pans. Spray with baking spray.
In bowl of mixer add cake mix, carrots, water and egg whites. Mix on low to combine and then mix for 3 minutes on high. I use an ice cream scoop to put the batter into the pans, works great. Fill each about 2/3 full.
Bake the cupcakes at 350 for 18 minutes or until a toothpick comes out clean. Let cool for 5 minutes and then remove cupcakes to finish cooling on a rack this will stop the cupcake wrappers from becoming damp on the bottom because of the cooking spray. Let the cupcakes cool completely before frosting.
Frosting
Mix the cream cheese, confectionery sugar, milk and vanilla until nice and smooth. I add a tiny dash of salt to my frosting, it just makes it sweeter.
Frost cooled cupcakes and enjoy.
Serving Size: makes 24 cupcakes, 1 cupcake per serving.
Put cupcake wrappers into 2 12 count cupcake pans. Spray with baking spray.
In bowl of mixer add cake mix, carrots, water and egg whites. Mix on low to combine and then mix for 3 minutes on high. I use an ice cream scoop to put the batter into the pans, works great. Fill each about 2/3 full.
Bake the cupcakes at 350 for 18 minutes or until a toothpick comes out clean. Let cool for 5 minutes and then remove cupcakes to finish cooling on a rack this will stop the cupcake wrappers from becoming damp on the bottom because of the cooking spray. Let the cupcakes cool completely before frosting.
Frosting
Mix the cream cheese, confectionery sugar, milk and vanilla until nice and smooth. I add a tiny dash of salt to my frosting, it just makes it sweeter.
Frost cooled cupcakes and enjoy.
Serving Size: makes 24 cupcakes, 1 cupcake per serving.