Strawberry and Cream Cupcakes Recipe

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Strawberry and Cream Cupcakes
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Ingredients
8
Count
Nutrition
188
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Heat oven to 350°F (325°F for dark or nonstick pans).
  2. Place paper baking cup in each of 24 regular-size muffin cups.
  3. Make and bake cake mix as directed on box for 24 cupcakes, substituting soda for the water and using oil and egg whites.
  4. Cool in pan 10 minutes; remove from pan to cooling rack.
  5. Cool completely, about 30 minutes.
  6. Stir 1 or 2 drops food color into frosting.
  7. Frost cupcakes.
  8. In small resealable food-storage plastic bag, place sprinkles and 1 drop food color; seal bag.
  9. Gently shake and massage sprinkles until mixture is various shades of pink; sprinkle around edges of frosted cupcakes.
  10. Garnish with fresh strawberries, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 187.63 Kcal (786 kJ)
Calories from fat 114.35 Kcal
% Daily Value*
Total Fat 12.71g 20%
Cholesterol 6.86mg 2%
Sodium 104.54mg 4%
Potassium 27.26mg 1%
Total Carbs 8.31g 3%
Sugars 13.4g 54%
Dietary Fiber 0.04g 0%
Protein 2.31g 5%
Iron 0.1mg 0%
Calcium 12.1mg 1%
Amount Per 100 g
Calories 233.92 Kcal (979 kJ)
Calories from fat 142.56 Kcal
% Daily Value*
Total Fat 15.84g 20%
Cholesterol 8.55mg 2%
Sodium 130.33mg 4%
Potassium 33.98mg 1%
Total Carbs 10.36g 3%
Sugars 16.71g 54%
Dietary Fiber 0.04g 0%
Protein 2.88g 5%
Iron 0.1mg 0%
Calcium 15.1mg 1%

* 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

  • 4.8
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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