Pretty In Pink Cupcakes XOXO
Here is an easy recipe for really moist cupcakes. They taste so decadent. Enjoy every bite and I hope everyone you make them for will love them like we do around here. Valentines Day is around the corner. XOXOXO
Nutrition: calories 183.4, fat 2.5 g, carbs 36.3 g, fiber 0.2 g, sugars 18.8 g, sodium 42 mg, protein 2.1 g, Weight Watcher PointsPlus® 5
Pretty In Pink Cupcakes XOXO
Ingredients:
For the Cupcakes:
- 1 box Betty Crocker Super Moist Cake Mix, vanilla or white
- 2 tsp baking powder
- 10 ounces berry, strawberry or plain seltzer
- 1 1/2 tsp vanilla extract
- 4 large egg whites
- 2 tbsp butter, melted and cooled
- A few drops red food coloring to make the batter look pink
For the Frosting:
- 1 tub 8 ounce Cool Whip Free or light, thawed
- 1 small box Jello sugar free, fat free instant pudding mix, vanilla, cheesecake, white chocolate flavor, whichever you choose
- 6 tbsp whipped cream cheese, softened to room temperature
- 2 tbsp fat free cream cheese softened to room temperature
- 4 tbsp powdered sugar, start with 4 tbsp and go to 6 if needed for more sweetness.
- 3/4 tsp vanilla extract
- A few drops red food coloring to make the frosting look pink
- Pink sprinkles, or any color for decoration
Directions:
Preheat oven to 350 degrees, line muffin tins with foil or paper liners and set aside.
- 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.
- Now, fold the Cool Whip into the mixture and make sure all is combined well.
- 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.
- Use a whisk to mix in gently, making sure there are no lumps and all is combined well.
- Add a few drops of food coloring and mix well to color if you want.
- Place plastic wrap over the bowl and place in fridge until ready to use. Keep in fridge at least 2 hours.
- 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.
- With a hand held mixer, mix until light and fluffy, nice and smooth. Do this for about 2 to 3 minutes.
- 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.
- 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.
- 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.
- 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.
Toss some sprinkles if you want and enjoy these beautiful and luscious cupcakes! Refrigerate leftovers.
Disclosure: You may see links to ingredients or cooking items in the ingredient, instructions, or equipment sections of this post. I’m a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. I will receive a small percentage of sales generated by these links. However, this in no way increases the price of the items.
Kim! You are a sweetheart! Thank you so very much! I so appreciate it. So happy we met though Twitter. Love your blog and everyone needs to check kim out at Treats and Trinkets. Have a great day and thanks again!Sweet Smiles, Pam
Cupcakes are totally my vice! Love this skinny version.
I nominated you for the Liebster Award. You can see it here: http://treatstrinkets.blogspot.com/2013/02/valentines-day-menu-ideas-and-liebster.html