Go Back

Skinny Chocolate Cherry Cupcakes

Servings 18 cupcakes
Calories 138 kcal
Author Pam


  • 1 box  Pillsbury Moist Supreme Sugar Free Devil’s Food Cake Mix, found at most grocery stores, Walmart, or online at Amazon
  • 3/4 cup “Lite” cherry pie filling, I used Lucky Leaf found at Walmart or online at Amazon, any brand that’s light will work for this recipe
  • 1/2 tsp vanilla extract
  • 3/4 tsp almond extract
  • 2 medium or large eggs or 2 egg whites, this is optional, I have made these with and without the eggs, both ways is delicious
  • 1 can seltzer, plain or cherry work best for this cupcake recipe
  • 2 tbsp  mini chocolate chips for topping, this is optional


  1. Preheat oven to 350 degrees. Place 18 foil cupcake liners in one or two cupcake pans and set aside. In a large mixing bowl, combine all the ingredients except the cherries. With a rubber spatula, combine. You can use a wire whisk or I prefer to use a hand held mixer and mix until fluffy. About 1 to 2 minutes. Take the rubber spatula again and make sure there is no dry ingredients on the bottom of the mixing bowl. No with an ice cream scoop, drop batter into prepared cupcake foil liners that are in the cupcake pan. About 3/4 full for each cupcake. Take the remaining cherries and with a teaspoon add a few to the top of each cupcake batter. Swirl the cherries into the batter. Just 3 or 4 cherries in each. You should have enough to for each cupcake. If you have extra, put more into each cupcake batter and again, swirl into the batter.Sprinkle with the 2 tablespoons of mini chocolate chips if using. Baked for about 12 to 15 minutes or until tops of cupcakes gently spring back when touched lightly and a toothpick comes out clean or with dry crumbs on it. Place pan on cooling rack and let cool in pan for about 20 minutes. Then gently invert the cupcakes onto the cooling rack and turn back over to face up. You can dust the tops of each cupcake with a small amount of powdered sugar or leave plain like I did. Enjoy!