This isn’t the healthiest idea I’ve come with it but it sure is tasty and super easy to make! Plus NO ONE will every know you slashed some fat and added healthy pumpkin to their unsuspecting festive cupcakes.
I realize these are quite out of season but the toddler and I were just in a mood yesterday. You can surely take the same idea and use a different flavor cake mix and pudding box. Think chocolate cupcakes with raspberry frosting or butterscotch even! Carrot cake with vanilla. Vanilla cake with chocolate! I could go on and on. The combinations are endless!
These are both toddler and husband approved. The toddler wasn’t a fan of the frosting until it hardened a bit. The husband thought they could be slightly moister. But for all their critiques the whole batch is almost gone. I’ll let their actions speak louder then their words. ;~)
- 1 (15oz) can pumpkin
- 3 egg whites
- 1/4 cup of water
- 1 box Spiced Cake Mix (I used Duncan Hines Spice Cake Mix)
- 1 (8oz) package of reduced fat cream cheese
- 1 box (1oz) fat free/sugar free pudding mix Cheesecake flavor
- 1/2 cup skim milk
Preheat the oven to 350 degrees.
Whisk the pumpkin, egg whites and water together until well combined.
Add the cake mix and combine with the whisk until just blended. A few lumps are ok.
Evenly distribute the batter into 24 cup cake tins with liners.
Bake for about 20 minutes. Remove and let cool.
Now for the frosting… Beat the cream cheese, dry pudding mix and milk until smooth.
Smear on cooled cupcakes. Sprinkle if desired! :)
Here’s what I’m getting on the nutritional information. I’d love a double check as it’s much lower then I thought WITH the frosting. Let me know if you get something similar.
|Servings||Amt per Serving|
|24||1 Frosted Cupcake|
|120||3g||1g||old: 3||new: 3|