Skinny in Pink Cupcakes Recipe

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Skinny in Pink Cupcakes
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Ingredients
15
Count
Nutrition
342
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees, line muffin tins with foil or paper liners and set aside.
  2. Start with the frosting, in a medium mixing bowl combine the softened cream cheeses with the vanilla extract and mix with a hand held mixer until smooth. Add in the pudding mix.
  3. Now, fold the Cool Whip into the mixture and make sure all is combined well.
  4. Add the powdered sugar a little at a time. Use a sieve over the bowl to sift the sugar in so there are no lumps.
  5. Use a whisk to mix in gently, making sure there are no lumps and all is combined well.
  6. Add a few drops of food coloring and mix well to color if you want.
  7. Place plastic wrap over the bowl and place in fridge until ready to use. Keep in fridge at least 2 hours.
  8. Now for the cupcakes, in a large mixing bowl mix all the ingredients together except the food coloring. Use a rubber spatula to mix well and incorporate all the dry into the wet. Make sure you go to the bottom for any dry mix left there.
  9. With a hand held mixer, mix until light and fluffy, nice and smooth. Do this for about 2 to 3 minutes.
  10. When finished, add a few drops of food coloring to make the color of your choice. Cover the bowl and place in fridge for 15 minutes.
  11. Take out and with an ice cream scooper, you can make 15 large cupcakes or with a small scoop, you can make 30 mini cupcakes.
  12. Bake for about 10 to 17 minutes. Turn the pan around after 5 minutes and check after 10 minutes. The mini cupcakes may take only 8 to 10 minutes. So keep an eye on them. A wooden skewer or toothpick should come out clean or with dry crumbs. Place on a cooling rack for about 20 minutes and then invert onto the cooling rack and cool completely.
  13. When the cupcakes are cooled, take the frosting out of the fridge and give it a quick mix. You will have enough to frost all 30 mini or 15 large cupcakes.
  14. Toss some sprinkles if you want and enjoy these beautiful and luscious cupcakes! Refrigerate leftovers.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 342.22 Kcal (1433 kJ)
Calories from fat 227.33 Kcal
% Daily Value*
Total Fat 25.26g 39%
Cholesterol 66.11mg 22%
Sodium 509.46mg 21%
Potassium 437.79mg 9%
Total Carbs 22.36g 7%
Sugars 11.98g 48%
Dietary Fiber 0.12g 0%
Protein 6.8g 14%
Iron 0.2mg 1%
Calcium 138.5mg 14%
Amount Per 100 g
Calories 255.47 Kcal (1070 kJ)
Calories from fat 169.7 Kcal
% Daily Value*
Total Fat 18.86g 39%
Cholesterol 49.35mg 22%
Sodium 380.32mg 21%
Potassium 326.81mg 9%
Total Carbs 16.69g 7%
Sugars 8.95g 48%
Dietary Fiber 0.09g 0%
Protein 5.08g 14%
Iron 0.2mg 1%
Calcium 103.4mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.9
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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