Reduced Sugar Boston Cream Cupcakes

Reduced Sugar Boston Cream Cupcakes
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of Reduced Sugar Boston Cream Cupcakes calories by ingredient
Submitted by:

Introduction

Great Taste and Portion Control, all in one. Great Taste and Portion Control, all in one.
Number of Servings: 24

Ingredients

    1 Pillsbury Sugar Free Yellow Cake Mix
    3 eggs
    1/3 Cup Oil
    1 Cup Water

    1 Large Box SF/FF Vanilla Pudding
    1 Cup Sugar Free Cool Whip
    1.5 Cups 1% Milk

    4 oz SemiSweet Baking Chocolate Squares
    1 Cup Sugar Free Cool Whip

Tips

I like to pipe my custard into the cupcakes... I use just a regular piping tip and a ziplock bag with the corner cut off. Works great.


Directions

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.

Rate This Recipe